SEEDY CRACKERS FOR A FUN PARTY!

Remember The Secret Recipe Club? Oh, how I miss those fun times…  But, even if it’s over, many of the virtual ties made over the years stayed strong. One of the “secreters”, Sid, has just published a nice cookbook, and organized this Virtual Tapas Time Party in which bloggers pick one recipe to highlight, everyone posting together today. I am thrilled to be part of it, and share with you a delicious take on crackers. They leave anything you can buy at the store in a smoke. They are hearty, tasty, crunchy, and I must also say… addictive (sigh).  Some serious self-control is needed. They are awesome even naked. Yeah, some jokes come to mind, but I’ll exercise self-control there too, and skip them.

SOMETHING’S SEEDY CRACKERS
(from Sid’s Nibbles and Bites)

2 cups bread flour
1 cup mixed seeds – equal amounts of each of Flax – Chia – Sesame
1 1/2 tsp. salt
2 tsp. baking powder
3 Tbsp. olive oil
3/4 cup water (enough to moisten the dough, maybe a little more if needed)

Heat oven to 450 F.

Mix all ingredients together, and let rest for about 15 minutes.  Divide the dough into either thirds or quarters, and roll out each piece 1/8 thick. Cut into squares and place on a baking sheet.

Bake for about 12-15  minutes, or until the crackers start to brown around the edges. Remove from pan, cool on a rack and serve.

ENJOY!

to print the recipe, click here

Comments: I rarely make crackers. Some of the store-bought products are so good and convenient, I truly do not mind opening a package and serving them at dinner parties. Take Ak-Mak, for instance. They are simply perfect with hummus, cheese, tapenade. But Sid’s book gave me the push I needed to bake a batch, and I must admit, they are much, much better than those commercially available. Plus, you can customize them the way you like, using different seeds, or even some spices. And fun to make too. I could have rolled them a little thinner, because they do puff up a little during baking. It’s the baking powder speaking.  Oddly shaped pieces should be baked too, I think they look great and the pointy edges are perfect to stab into a creamy spread.

A little overview of Nibbles and Bites

I share my two top favorites of each chapter, so you can have an idea of what the book is all about.

SPREADS, DIPS AND MORE… Mini-Dried Cranberry and Pistachio Balls (they look adorable, and I imagine taste great). Jalapeno Popper Dip (definitely my kind of a dip).

HUMMUS… A full chapter on my favorite appetizer in the known universe! Hard to choose only two, but here we go: Curried Carrot Hummus, and Chocolate Hummus (intriguing, but I bet it works, the combination of tahini with chocolate is becoming a classic).

RETRO… Who does not like a good old retro concoction?  Smoked Salmon Pinwheels, and Egg Salad Pinwheels make my list, most definitely.

CRACKERS… The recipe I featured, absolutely delicious! The second contender which I almost made, Lemon and Rosemary Crackers. No justification needed.

EGGS… Basic Deviled Eggs (I am addicted, always searching for new takes on it), and Snowmen Eggs, which would be a perfect culinary project to do with kids.

WINGS AND THINGS… Cranberry-Orange Wings, and Chutney Wings called my name… I think chutney is one under-rated food, a bit retro perhaps, but so delicious!

SEAFOOD THINGS… Definitely the Blackened Mango Shrimp on a Stick… and Carrabelle Crab Cakes, a recipe that won People’s Choice Award two years in a row! Talk about a great endorsement…

PLAIN FUN STUFF… Tomato Bites (adorable) and Vegetarian Potstickers make my favorite pair.

I hope you enjoyed the featured recipe and the virtual tour of Sid’s book. Make sure you stop by Sid’s blog to see what our friends made from Nibbles and Bites.

ONE YEAR AGO: Brutti ma Buoni Low-Carb Soup

TWO YEARS AGO: Turkey Stir-Fry with Almond Butter

THREE YEARS AGO: Secret Recipe Club: Tailgating Party!

FOUR YEARS AGO: One Million Page Views!

FIVE YEARS AGO: Tlayuda, a Mexican Pizza

SIX YEARS AGO: Paradise Revisited 

SEVEN YEARS AGO: Feijoada, the Ultimate Brazilian Feast

EIGHT YEARS AGO: Vegetable Milhojas

NINE YEARS AGO:  Italian Bread

17 thoughts on “SEEDY CRACKERS FOR A FUN PARTY!

  1. Thanks so much for coming to the party and bringing some of the Something Seedy Crackers. They’re my favorite and go so well with most spreads as well as taste good ‘naked’. I try to keep some on hand most of the time.

    Liked by 3 people

  2. These look great, Sally. But why would you be eating them when you’re naked? And if you were, I hope that you weren’t in bed, because eating crackers in bed is known to occasionally get one thrown out.

    More seriously: the reference to Lemon Rosemary Crackers sent me looking for Sid’s recipe and blog. They, too, look great and are described with recipe at https://www.sidsseapalmcooking.com/2017/01/lemon-and-rosemary-crackers.html. Sid suggests using a pasta roller for the lemon-rosemary version: did you consider doing likewise with these?

    Liked by 2 people

    • Naked yes. In bed, no, we don’t eat in bed ever. I am a neat freak. I eat naked sitting by the kitchen countertop, as a lady would. ;-0))))

      I did not consider the pasta roller, to me it’s too much extra work – I would consider it to make phyllo dough, which is on my list of crazy stuff to do in the near or not so near future…. 😉

      Like

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