Seed

Green Kitchen Stories' Orange-Kissed Seed Crackers

August  7, 2013

This week, David Frenkiel and Luise Vindahl from Green Kitchen Stories are serving as Guest Editors at Food52. They're sharing a week's worth of recipes and giving away 3 copies of their book, Vegetarian Everyday.  

Today: Crunchy, customizable crackers that are so easy to make -- and healthy to eat -- you'll want to double the recipe.  

Orange-Kissed Seed Crackers from Food52

Shop the Story

These gluten-free, nut-free, seedy crackers are almost too easy to make -- no kneading or leavening required. Just stir the ingredients together, flatten the mixture out on a tray, and bake. You will end up with delicious crispy crackers that are great with any spread you fancy. If you can’t find hemp seeds, increase the amount of sunflower seeds; if you like your seeds plain, omit the orange juice and honey. 

Orange-Kissed Seed Crackers

Makes about 20

1/2 cup sunflower seeds
1/2 cup sesame seeds
1/3 cup flax seeds, ground
1/2 cup hemp seeds
1 cup amaranth flour (or quinoa flour or almond flour)
1 1/2 teaspoons sea salt
1/4 cup olive oil
2 tablespoons freshly squeezed orange juice
1 tablespoon honey

See the full recipe (and save and print it) here.

Photo by Johanna Frenkiel  

Join the Conversation

See what other Food52 readers are saying.

Comment
David & Luise are the couple behind the critically acclaimed and award winning food blog Green Kitchen Stories. Healthy, seasonal and delicious vegetarian recipes paired with colorful and beautiful photos have become a trademark of their style. They recently won the Saveur Food Blog of the Year Award and their app "Green Kitchen" was selected as App of the Year Runner-Up in App Store Best of 2012. David is Swedish and Luise is Danish, and they currently live in Stockholm with their 3-year old daughter Elsa.

1 Comment

LaMar August 12, 2013
Just made these crackers, seduced by the "just stir, flatten, and bake" instructions, as I've never tried crackers before. I substituted half-cup each quinoa flour and almond flour for the amaranth and followed everything else exactly. And wow. They are pretty darn fantastic.