I've been looking for a good cracker recipe for a while now- a cracker that is utterly buttery, flaky and delicious- almost like savory shortbread with lots of nuts and seeds. I also wanted to find one that was wheat free. I happened upon a recipe on the back of a package of rye flour and was inspired. I altered the recipe a good bit, and the result was just what I was looking for.I topped the crackers with paprika, but I think I would just use some coarse sea salt in the future. Also, I would like to try this recipe again with sesame or pumpkin seeds in place of the flax and sunflower seeds, which were just what I happened to have on hand.
Sunflower Butter Crackers
1/4 cup flax seeds, ground
1/4 cup sunflower seeds, ground
1/2 cup white spelt flour
1/2 cup dark rye flour
1/2 teaspoon salt
1 tablespoon unrefined sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground coriander
4 tablespoons chilled butter, cut into pieces
3 tablespoons buttermilk
Grind the flax seeds and sunflower seeds in a food processor or blender until ground. Add the ground seeds to a medium bowl and add the rest of the dry ingredients and mix well.
Work in the butter with your fingers until well incorporated.
Stir in the buttermilk and form into a ball. Roll out the dough between two pieces of wax paper until 1/8 inch thick. Cut into desired shapes. Prick with a fork, dust lightly with salt or paprika and transfer to an ungreased cookie sheet.Bake 7-10 minutes until lightly browned on edges. Cool on a rack.
