Rye-Sunflower Crackers

  • Yield : About 50 crackers
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Sriracha Tahini Sauce

  • Academy Cocktail

  • Roasted Carrots with Almonds and Olives

  • My Mother’s Marinara Sauce

  • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette


  • 1/3 cup shelled sunflower seeds, toasted lightly and cooled
  • 1 cup unbleached all-purpose flour
  • 1/3 cup wheat germ
  • 1/2 cup rye flour (available at natural food stores and some supermarkets)
  • 2 teaspoons caraway seeds
  • 1/3 cup extra-virgin olive oil
  • Coarse salt to taste


Step 1

In a food processor coarsely grind the sunflower seeds with the unbleached flour, the wheat germ, the rye flour, and the caraway seeds, with the motor running add the oil and 6 tablespoons water, and blend the mixture until it just forms a ball of dough. Transfer the dough to a lightly floured surface and roll it out into a 1/8-inch-thick square. Cut the dough into 1 1/2-inch squares with a knife, transfer the squares to an ungreased baking sheet, and prick each square several times with a fork. Sprinkle the squares with the salt and bake them in the middle of a preheated 400 degree F oven for 10 to 12 minutes, or until they are golden. Transfer the crackers to racks and let them cool.;

Leave a Reply

Your email address will not be published. Required fields are marked *