Convinced that those addictive sesame sticks in the bulk bins can’t be thaaaat hard to make (the ingredients are simple), I tried my hand at a whole wheat version from Serious Eats, trying to emulate the real thing. I subbed beet water (the magenta liquid left over from steaming beets) for the water, and added cayenne.
They were good, and Fionn loved them, but I needed to kick them up a notch: they needed more vegetable content, more seed fat/fiber. So I made this grain-free, paleo version with sweet potato. I look forward to making versions with other pureed vegetables. NOTE: Cumin is KEY!
- 1 1/4 cup ground golden flax seed
- 1/2 cup toasted sesame seeds
- 2 tablespoons hemp seeds
- 1/4 teaspoon dried turmeric
- 1/4 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons sea salt
- 4 tablespoons sesame oil
- 1 cup puréed sweet potato or pumpkin
- Combine sesame seeds, hemp seeds,ground flax, turmeric, garlic powder, cumin, and salt in a medium bowl and whisk thoroughly to combine.
- In a small bowl, combine pureed sweet potato/pumpkin and oil. Stir these wet ingredients into dry ingredients. Combine thoroughly, kneading any remaining bits into the dough by hand. If too dry, add a teaspoon or so of water.
- Divide dough in half and shape each into a ball. Place both balls on a large sheet of parchment paper (big enough to cover a cookie sheet) and flatten each into 1 inch-thick square. You may find it helpful to refrigerate for 30 minutes to allow dough to firm up before rolling. Once dough has chilled, heat oven to 350°F.
- Working with one ball at a time, roll out one ball of dough on the parchment paper to 1/8-inch thickness and, using a knife or pizza wheel, cut into small rectangles (I made mine approximately 1/4-inch by 1-inch, but you can go with a narrower rectangle more akin to the store-bought version). Uniformity is important to assure even baking.
- Once cut, separate the pieces on the parchment-lined baking sheet so that they are at least 1/2 inch apart.
- Bake for 10 minutes, then flip the pieces around on the sheet so that the bottoms don't brown. Continue baking for 8 minutes more, until sticks are crisp but not browning. Remove from oven and cool completely before storing in an airtight container.
- Yields 4 cups, or about 150 1 x 1.5 inch crackers.