Kate and I made Seeded Crackers from Peter Reinhart’s Whole Grain Breads this week, just for fun.
We probably should have rolled them thinner, but even the thick ones are really tasty. Most of the fat (and the flavor) in these crackers comes from the sunflower seeds, flaxseeds and pumpkin seeds we ground ourselves in a coffee grinder right before making the dough. There are only two tablespoons of oil. Great recipe!