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Mediterranean Crackers

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Mediterranean Crackers

Sun-dried tomatoes, black olives, basil and feta cheese give the nutty crackers tangy Mediterranean flavors, and these crackers are great with cheddar cheese, cream cheese or any cheese you like to go together. They are great appetizer or snack when you have company to come over.

 

Yield

12 servings

Prep

15 min

Cook

20 min

Ready

hrs
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ¾ cups whole-wheat flour
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3 tablespoons sunflower seeds
finely ground by a coffee grinder
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3 tablespoons pepitas (pumpkin seeds)
finely ground
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3 tablespoons ground flax seed
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1 tablespoon garlic powder
or as needed
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1 tablespoon onion powder
or as needed
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4 tablespoons basil
leaves, freshly minced
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4 tablespoons sundried tomatoes
finely chopped, oil-packed or dried (soak in the boiling water for 5 minutes if using dried)
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4 tablespoons black olives
minced
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4 tablespoons feta cheese
finely crumbled
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5 ounces water
or more as needed
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¼ teaspoon salt
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1 ½ tablespoons honey
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2 tablespoons olive oil
or any vegetable oil
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Glazing
1 ½ tablespoons honey
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1 ½ tablespoons water
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1 x sea salt
for sprinkling
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Ingredients

Amount Measure Ingredient Features
414 ml whole-wheat flour
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45 ml sunflower seeds
finely ground by a coffee grinder
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45 ml pepitas (pumpkin seeds)
finely ground
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45 ml ground flax seed
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15 ml garlic powder
or as needed
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15 ml onion powder
or as needed
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6E+1 ml basil
leaves, freshly minced
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6E+1 ml sundried tomatoes
finely chopped, oil-packed or dried (soak in the boiling water for 5 minutes if using dried)
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6E+1 ml black olives
minced
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6E+1 ml feta cheese
finely crumbled
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144.5 ml/g water
or more as needed
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1.3 ml salt
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23 ml honey
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3E+1 ml olive oil
or any vegetable oil
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Glazing:
23 ml honey
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23 ml water
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1 x sea salt
for sprinkling
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Directions

Mix all the ingredients in a bowl until a firm ball is formed.

Knead for 3 minutes, and cover the dough with plastic wrap or damp kitchen towel.

Rest for another 20 minutes.

Divide into 2 portions.

Prepare 2 baking sheets lined with either parchment paper or silicon mats.

On a lightly oiled work surface, roll each piece of dough thinly into a rectangular shape, about 1/16-inch thick.

Using a maple-leave shaped cookie cutter, cut the rolled dough into maple-leave crackers.

Transfer crackers with a spatula onto prepared baking sheets. Keep ¼ inch space.

Preheat oven to 350℉ (180℃).

Bake for 10 minutes at 350ºF.

Rotate and bake for another 10 minutes, or until the crackers are deeply browned.

Glaze:

Brush with honey-water mixture and sprinkle with kosher salt immediately after removing from the oven.

The crackers will get crisp as they cool.

Storage in a air-tight container for up to 2 weeks.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 12030% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 133mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 2%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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