Since the holidays we’ve been pretty casual about meals; plenty of “whatever is in the fridge”, simple brothy soups and plates piled with pickles, hard boiled eggs and toasted pita… I suppose you’d call it grazing. Cheese and crackers? That’s a meal. Peanut butter sandwiches with banana, cinnamon and honey? That too. If your tummy is full and you’ve snuck in some nutrients, you’re good to go. Or maybe I’m finally regressing into a toddler 🤔
One of my super (sub-par) human skills is that I can make a dip from just about anything we have in the kitchen. My downfall is that I don’t keep crackers or the sort of bread you want to dip on hand so while our dips runneth over, we are often left without a crispy vessel to scoop up all that goodness. A few weeks ago I found myself rummaging through the pantry furiously on the hunt for cracker ingredients for a kale and Greek yogurt dip I had made. I came out with a variety of seeds, dark rye flour and a small chunk of Parmesan – totally cracker-able!
Flecked with seeds of all sorts, some salty Parmesan and savory onions, these crispy little guys work with a wide variety of dips or toppings and can even be used crumbled up on soups or salads. The recipe makes a WHOLE LOT of crackers, so feel free to freeze half the dough for another cracker emergency, or bake them all off and freeze the crackers for up to 4 months. The dough will keep for about 2 months in the freezer, or a week in the fridge.
- 2¼ tsp (1 packet) dry active yeast
- 1¼ cups lukewarm water
- 1 tbsp honey
- 2 cups whole wheat flour
- 2¼ cups cup dark rye flour
- ½ cup grated Parmesan cheese (loosely-packed), optional
- 2 tbsp dehydrated onion
- ½ cup toasted seed mix (pepita, sunflower, sesame, flax, chia, poppyseed)
- 2 tsp fine salt
- 1 egg white, lightly beaten
- sea salt, for garnish
- Mix the water with the yeast and honey and stir to combine. Let sit for 5 minutes or until frothy and bubbly.
- In a large bowl, whisk together the flours, Parmesan cheese, onion, seeds and salt.
- Pour in the yeast mixture and stir with a wooden spoon until a ball forms.
- Dump onto a lightly floured surface and knead for 10 minutes or until smooth and flexible.
- Wrap in plastic and let rest for 2 hours in the fridge.
- Preheat oven to 425 degrees and line 2 baking trays with parchment paper.
- Divide the dough into 4 portions and roll each out to 1/16 (basically, really thin!).
- Use a cookie cutter or simply cut the dough into bite-sized pieces and place on your parchment-lined cookie sheet.
- Brush with the egg white and sprinkle with extra salt.
- Bake for 15-20 minutes, rotating the pan halfway through, or until golden brown and crisp.
- If you're finding the centers aren't crispy but the edges are burnt, roll them a bit thinner.
- Top with your favourite dips, cheeses and veggies or on the side of a big bowl of soup/on top of a salad.
- Keep crackers in an air-tight container for a week or you can freeze the baked crackers in a container in the freezer for up to 4 months.