Here is a quick multigrain sesame seeds cracker recipe to go with the Sweet and Spicy Chili Pepper Jam that I posted couple of days back. These multigrain sesame seeds crackers are very easy to make, healthy and are perfect with the jam.
If I haven’t told you before, I love snacking. Yes I know that’s not a healthy habit but I love to snack in between meals. The whole day when I am alone doing chores around the house I take breaks in between and enjoy some me time, watching a video or reading through a book and snacking along be it chips, tea with cookies or a slice of cake. Since it has become my habit, nowadays I am trying to keep it healthy and instead of chips and junk snacks I try to keep it simple and homemade. The idea of this cracker came from here. I wanted a healthier version to replace the chips and cookies. I wanted the crunch and the crispiness that I love while munching on a bag of chips.
I looked for quite a few recipes but was not happy with the results. I wanted to add the whole wheat flour and also wanted to use a small batch of cornmeal that was laying on my kitchen shelf for long. So here I came up with this recipe of multigrain sesame seeds crackers and it is just perfect. These crackers are my go to snack whenever I feel like snacking.
The crackers are crispy and crunchy with a nutty flavor from the seeds and the whole wheat flour. The sesame seeds on the top give the crackers an extra crunch. The combination of cornmeal and the flours give a sturdy texture to the crackers which I like about this recipe.
Tips:
While rolling the dough try to roll as thin as possible. You’ll get a crispier crackers if the dough is rolled thin. While rolling the dough if the dough seems to feel sticky you may apply some flour to the rolling pin. Store the crackers in an airtight container. The crackers keep fresh and crunchy for at least 4-5 days.
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MULTI GRAIN SESAME SEEDS CRACKERS
- YIELD: 2 dozens
- PREP: 15 mins
- COOK: 15 mins
- READY IN: 30 mins
The crackers are crispy and crunchy with a nutty flavor from the seeds and the whole wheat flour. The sesame seeds on the top give the crackers an extra crunch.
INGREDIENTS
- 1 1/4 cups all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 2 tablespoons sesame seeds
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper coarsely ground
- 1/4 teapsoon cayenne pepper
- 4 tablespoons butter cold and cut into small cubes
- 1/4 cup cold water or more as needed
INSTRUCTIONS
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- Pre- heat the oven to 375F and line two big baking sheets with parchment paper.
- In a big bowl combine all the dry ingredients reserving only a teaspoon of sesame seeds to sprinkle later. Add the butter into the bowl and toss lightly with the ingredients. With fingertips or a pastry blender cut the butter into the mixture until the mixture resembles coarse crumbs. Now start adding the cold water a tablespoon at a time and stir with a fork until a dough starts to form. You may need a few teaspoons of water to form the dough.
- When the mixture forms to a dough, lightly knead on a floured surface and divide into two equal halves. Cover the one halve and roll the other into a thin sheet about 1/8 inch thick. Sprinkle the half of the reserved sesame seeds on top and roll while pressing the seeds. With a pizza cutter or sharp knife cut into square shape, prick each square with a fork. and transfer to the prepared baking sheets. Repeat with the other half.
- Bake the crackers for 12-15 minutes or until they just turn light brown in color. Let the crackers cool on the baking sheet for couple of minutes and then transfer to the cooling rack to cool completely.
- Enjoy these multigrain sesame seeds crackers with sweet and spicy chili pepper jam, cheese or just on its own.
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