Recipes, re-invented from cooking shows
Pumpkin and Sunflower Seed Crackers
Prep. Time:
Baking Time:
Total Time:
20 minutes
35 minutes
55 minutes
Serves:
About 40 crackers
Enwezor Nzegwu brought his health-conscious philosophy to these whole grain seed crackers, using three types of flour and nutrient-dense seeds. Paul Hollywood praised the uniformity and bang on texture, but found the flavor not very strong, saying it could have done with more of a kick. This improve...
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Ingredients
SEED BASE ½ cup (70g) raw pumpkin seeds (pepitas) ½ cup (70g) raw sunflower seeds 6 tspn sesame seeds
FLOUR BLEND ½ cup (60g) whole wheat flour 4 tbsp spelt flour 4 tbsp oat flour
SEASONING ¼ cup (25g) finely grated Parmesan cheese 1 teaspoon fine sea salt ½ teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon dried rosemary, finely crumbled ¼ teaspoon freshly ground black pepper Pinch of cayenne pepper (optional)
DOUGH 3 tablespoons extra-virgin olive oil ½ cup (120ml) cold water
FINISHING 1 tablespoon extra-virgin olive oil Flaky sea salt (such as Maldon) Additional cracked black pepper (optional)
Method
TOAST THE SEEDS 1. Preheat oven to 350°F (175°C). Spread pumpkin seeds and sunflower seeds on a rimmed baking sheet in a single layer. 2. Toast for 8-10 minutes, stirring halfway through, until fragrant and lightly golden. Watch carefully—seeds can go from perfect to scorched quickly. 3. Transfer to a plate and cool completely. Reduce oven temperature to 325°F (165°C).
PREPARE THE DOUGH 4. In a food processor, pulse the cooled pumpkin and sunflower seeds until coarsely ground—you want texture, not powder. Some pieces should remain visible. Transfer to a large bowl. 5. Add the sesame seeds, whole wheat flour, spelt flour, oat flour, Parmesan, fine sea salt, garlic powder, smoked paprika, rosemary, black pepper, and cayenne if using. Whisk to combine thoroughly. 6. Drizzle in the 3 tablespoons olive oil and mix with a fork until the mixture resembles coarse sand. 7. Add the cold water and stir until a cohesive dough forms. It should hold together when pressed but not be sticky. Add water 1 teaspoon at a time if too dry.
ROLL AND CUT 8. Line two baking sheets with parchment paper. Divide the dough in half. 9. Place one portion between two sheets of parchment paper. Roll to approximately ⅛-inch (3mm) thickness—thin crackers crisp better. Remove the top parchment. 10. Using a sharp knife, pizza cutter, or pastry wheel, cut into uniform rectangles approximately 1½ x 2 inches. Do not separate the crackers yet—they're easier to transfer as a sheet. 11. Slide the parchment with scored dough onto the prepared baking sheet. Repeat with remaining dough.
FINISH AND BAKE 12. Brush the tops lightly with the remaining 1 tablespoon olive oil. Sprinkle generously with flaky sea salt and additional cracked pepper if desired. 13. Bake for 25-30 minutes, rotating pans halfway through. Crackers are done when golden brown at edges and firm to touch. Remove edge pieces as they finish if center crackers need more time. 14. Cool completely on baking sheets—crackers crisp further as they cool. Break apart along scored lines.
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Instructions
TOAST THE SEEDS
1. Preheat oven to 350°F (175°C). Spread pumpkin seeds and sunflower seeds on a rimmed baking sheet in a single layer.
2. Toast for 8-10 minutes, stirring halfway through, until fragrant and lightly golden. Watch carefully—seeds can go from perfect to scorched quickly.
3. Transfer to a plate and cool completely. Reduce oven temperature to 325°F (165°C).
PREPARE THE DOUGH
4. In a food processor, pulse the cooled pumpkin and sunflower seeds until coarsely ground—you want texture, not powder. Some pieces should remain visible. Transfer to a large bowl.
5. Add the sesame seeds, whole wheat flour, spelt flour, oat flour, Parmesan, fine sea salt, garlic powder, smoked paprika, rosemary, black pepper, and cayenne if using. Whisk to combine thoroughly.
6. Drizzle in the 3 tablespoons olive oil and mix with a fork until the mixture resembles coarse sand.
7. Add the cold water and stir until a cohesive dough forms. It should hold together when pressed but not be sticky. Add water 1 teaspoon at a time if too dry.
ROLL AND CUT
8. Line two baking sheets with parchment paper. Divide the dough in half.
9. Place one portion between two sheets of parchment paper. Roll to approximately ⅛-inch (3mm) thickness—thin crackers crisp better. Remove the top parchment.
10. Using a sharp knife, pizza cutter, or pastry wheel, cut into uniform rectangles approximately 1½ x 2 inches. Do not separate the crackers yet—they're easier to transfer as a sheet.
11. Slide the parchment with scored dough onto the prepared baking sheet. Repeat with remaining dough.
FINISH AND BAKE
12. Brush the tops lightly with the remaining 1 tablespoon olive oil. Sprinkle generously with flaky sea salt and additional cracked pepper if desired.
13. Bake for 25-30 minutes, rotating pans halfway through. Crackers are done when golden brown at edges and firm to touch. Remove edge pieces as they finish if center crackers need more time.
14. Cool completely on baking sheets—crackers crisp further as they cool. Break apart along scored lines.
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Ingredients
SEED BASE
½ cup (70g) raw pumpkin seeds (pepitas)
½ cup (70g) raw sunflower seeds
6 tspn sesame seeds
FLOUR BLEND
½ cup (60g) whole wheat flour
4 tbsp spelt flour
4 tbsp oat flour
SEASONING
¼ cup (25g) finely grated Parmesan cheese
1 teaspoon fine sea salt
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon dried rosemary, finely crumbled
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)
DOUGH
3 tablespoons extra-virgin olive oil
½ cup (120ml) cold water
FINISHING
1 tablespoon extra-virgin olive oil
Flaky sea salt (such as Maldon)
Additional cracked black pepper (optional)
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