Super Seedy Crackers
Rated 5.0 stars by 1 users
Servings
15 approximately 2-inch crackers
Prep Time
10 minutes
Ingredients
- 1/2 cup sunflower seeds
- 1/2 cup pepitas (pumpkin seeds)
- 1/3 cup sesame seeds
- ¼ cup ground flaxseeds
- ¼ cup almond flour
- ¼ cup dried onion flakes
- 3 tablespoons poppy seeds
- 3 tablespoons tahini
- 1 tablespoon nigella or black sesame seeds (or more white sesame seeds)
- ½ teaspoon kosher salt
- ½ teaspoon chili flakes
- 1/2 cup boiling water
- 1 ½ cups ricotta
- 2-3 tablespoons olive oil, plus more for drizzling
- Finely grated zest of 1 lemon
- Salt and freshly cracked black pepper to taste
Lemony Whipped Ricotta (Makes 2 cups)
Directions
Preheat the oven to 350°F. Combine all of the ingredients in a medium bowl, add the hot water, and let sit until the mixture has absorbed the water, 10 minutes. Stir in the tahini until incorporated.
- Gather the mixture and place it at the center of a large piece of parchment paper. Cover with another piece and roll out to 1/8-inch thickness (roughly 12 x 14 inches in size).
- Bake until the edges are crisp and darkened and the center is dry, 21-22 minutes. Cool and break into pieces.
Lemony Whipped Ricotta
Combine the ricotta, oil, lemon zest, salt, and pepper in a bowl and whip until light and fluffy, 1-2 minutes.
Whipped Honey (Makes 1 cup)
In a stand mixer or electric mixer whip the honey on high speed until opaque and fluffy, for 3 minutes, or until opaque and fluffy.