For my Dad’s birthday this year I put together a jar of my homegrown crushed cayenne peppers and these seeded rye crackers with amaranth, sunflower seeds and fennel from the garden.
My dad like’s spicy food, so I figured he could get some use out of my peppers! Here is my post about drying the peppers, and then I simply crushed the dried peppers up a mortar and pestle until they were nothing more than seeds and pepper flakes. So good!
This was my first time making crackers. I didn’t have much wheat flour left, but I had a whole thing of rye flour. I followed this recipe as my base and added seeds and more rye flour. My adjusted recipe goes as follows:
½ CUP plus 2 TBSP rice milk
3 TBSP olive oil
1 CUP whole wheat flour
1 CUP rye flour
½ TSP baking powder
1 TSP garlic salt
2 TSP amaranth seeds
¼ CUP sunflower seeds
1 TBSP fennel seeds
Mix the milk and oil together.
Add the rest of the ingredients and mix until dough is formed.
Roll out on a floured surface and cut into cracker shapes (either into squares or use a cookie cutter). I flattened the dough to about 1 cm, but you could make thicker crackers too, just cook a little longer.
Place the crackers on parchment paper lined baking sheets and cook for 18 minutes at 350°F, rotating about half way through.
They taste great! My dad will love them. I put my goods in glass jars and made a couple personal labels using sticker paper and permanent markers.
(I grew Joe's Long Cayenne Pepper's; I crossed the "E" in Joe's out and put a "Y" above to spell my name, Joy :) )