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Incorporate these tiny powerhouses into baked goods and reap a bounty of flavor, texture, and richness.
Known in their native Denmark as frosnappere, these breakfast treats have inspired many a Danish in America. Sesame and poppy seeds ("fro" means “seed” in Danish) are bound together by an incomparably flaky, buttery dough.
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Why reach for a packaged energy bar when you can easily bake a batch of protein-packed snack mix? A combination of honey, olive oil, and egg whites binds a variety of seeds—anise, sesame, pumpkin, and flax—to oats and pistachios. The clusters are just right for eating out of hand or as a topping for ice cream or yogurt.
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This robust loaf—chockablock with caraway, flax, sunflower, and black sesame seeds—comes together in a snap, no yeast or rising required. Spread it with butter and jam for a simple and delicious breakfast, snack on it toasted and topped with ricotta, or layer on a thin piece of hard cheese and avocado slices for an open-faced sandwich.
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The traditional version of this classic, which hails from Australia, incorporates crushed sweet crackers into the meringue cake for texture. Here, seeds -- including ground toasted sunflower, pumpkin, and sesame -- contribute a subtly nutty essence and crunch to both the cake (which is spread with cherry preserves) and the whipped cream on top.
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Graham flour, a double hit of vanilla (from both seeds and extract), and hemp and aromatic fennel seeds flavor a batch of almond-studded cookies, which are also coated in sesame seeds. Try them with an afternoon espresso.
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These thin, almost lacy crackers are made with four flavorful types of seeds and rye and wheat flours. They add a hearty, healthful crunch to any salad (and are great on their own).
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Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds.