Seeds are packed with protein for energy and fiber to boost digestive health. Here flax seeds, chia seeds, and black and white sesame seeds (ingredients in furikake, a dried Japanese condiment) are enlivened by flavorsome tomatoes, spices, and herbs. Drying or baking the seed mixture on very low heat to make “raw” crackers means the seeds retain more of their beneficial nutrients.
Makes 50 crackers
1 1/4 cups flax seeds
1/3 cup cracked flax seeds
1/3 cup whole chia seeds
2 tablespoons furikake (or black and white sesame seeds)
1/4 cup sun-dried tomatoes (not in oil) or tomato paste
salt and freshly ground black pepper chili flakes to taste
1 teaspoon dried Italian seasoning (basil, thyme, and garlic powder) or similar mixed herbs
100oz (300g) tomatoes
1 Mix the seeds and furikake together in a bowl. Pulse the sun-dried tomatoes, if using, to fine pieces in a food processor or blender. Add the tomato pieces or the tomato paste to the seeds and season with salt, black pepper, chili flakes, and the dried mixed herb seasoning. Mix everything thoroughly, taste, and adjust the seasoning if necessary.
2 Place the fresh tomatoes in a food processor or blender and pulse to a fine puree. Gradually mix this fresh tomato puree into the dry seed mixture with a wooden spoon.
3 Divide the cracker mixture into 3 equal batches and spread it thinly _1/8 to 1/4 in./ 2-4mm thick) onto 3 silicone baking mats or sheets of parchment paper. Score the surface of the seed mixture into small triangles, squares or rectangles to define the shape and size of the crackers.
4 If you have a dehydrator, place the crackers in it and dry at 113℉ (45℃) for 6-7 hours, turning them halfway through. If you don’t have a dehydrator, preheat the oven to 120℉ (50℃). If using parchment paper or silicone baking mats, cover the top of the cracker layer with another sheet of parchment. Place the crackers in their parchment or on the silicone mats onto cookie sheets and bake for 2 hours. Remove the cookie sheets from the oven and carefully turn each cracker layer over and dry out the bottom. Remove from the parchment paper or silicone baking mats, place the cracker layers directly on the oven racks, and bake for a further 1 hour. Remove from the oven and allow to cool
5 Once cool, break along the scored lines to make individual crackers. Store in airtight containers. They will keep for up to 2 weeks.
TIP: Rather than choosing sun-dried tomatoes stored in oil, look for ones that are packaged like dry fruit; they have a drier texture that is excellent for this recipe.