By Laura Killingbeck
Our friend Jennifer Snyder has lots of fun food tricks up her sleeves. This spring when she stayed on the farm, she made us these wonderful crackers. I call them “Infinity” Seed Crackers because you can use infinite combinations of seeds, fermented vegetables, and fresh herbs. We ate them with fresh goat cheese and pesto, and they were an instant hit.
These crackers are live-culture, raw, vegan, and delightfully crispy and flavorful. Jen’s inspiration for this recipe came from https://www.saveur.com/seed-crackers-lacto-fermented-brine-recipe/.
Infinity Seed Crackers
Makes 4-6 servings.
¾ cup whole flax seeds
⅓ cup sunflower seeds
¼ cup chia seeds
½ cup sesame seeds
2-3 tbs pumpkin seeds
1 cup sauerkraut or other fermented vegetables
½ cup sauerkraut brine, or other live culture brine
¼ cup chopped white onion
2 garlic cloves, peeled
1 ¼ cup mixed fresh herbs (dill, oregano, cilantro, parsley, sage, thyme, chives, etc)
1 tsp salt
- Pulse half the flax seeds in a spice mill until powdered.
- Put the powdered flax seeds in a bowl and mix with all the other seeds.
- In a food processor, mix the sauerkraut, brine, onion, garlic, herbs, and salt and blend until smooth.
- Mix all the ingredients together.
- Press the mixture in a thin layer (about 1/8 inch thick) on a silicone sheet or wax paper, and put it in a dehydrator.
- Dehydrate at 105 F for about eight hours or until crispy.
- Break the crackers into pieces and store in an airtight container for up to a week.