Rosemary Whole Grain Seed Crackers

Turn to the power of whole grains, seeds and herbs to create these easy, delicious, homemade crackers. You can serve these Rosemary Whole Grain Seed Crackers with soups, salads, and appetizer boards.

• 1 ½ cups whole wheat flour
• 1 cup plain, unsweetened whole grain cereal, broken into small pieces (i.e., Fiber One Original Cereal, Kashi Go, Trader Joe’s High Fiber cereal, Simple Truth Organic bran flakes)
• 1 tablespoon sesame seeds
• 1 tablespoon chia seeds
• 1 tablespoon ground flax seeds
• ¼ cup sunflower seeds, raw
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
• 1/3 cup extra virgin olive oil
• ½ cup water

Instructions

1. Place whole wheat flour, cereal, sesame seeds, chia seeds, flax seeds, sunflower seeds, mustard seeds, fennel seeds, and rosemary in a medium mixing bowl and stir well.
2. Place olive oil and water in a small bowl and mix with a whisk to combine. Pour into mixing bowl with dry ingredients and mix briefly, using clean hands, until it creates a cohesive dough. It should be the texture of pie dough. Do not overmix.
3. Preheat oven to 375 F.
4. In a small baking sheet press out the dough to about a rectangle about 9 x 15 inches, using a pastry roller or a drinking glass, dusted with flour, to roll out dough.
5. Prick dough with a fork and place in the oven. Bake for 20-22 minutes, until golden and firm.
6. Remove from oven and allow to cool for about 5 minutes. Break into irregular pieces (approximately 2 inches).
7. Store in an airtight container for up to 2 weeks. May freeze for up to 6 months.