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Why Martha Loves Baking with Seeds (and Why You Should Too!)

They’re healthy, flavorful, and amp up everything from cake to crackers.

saratoga torte
Photography by: Jonathan Lovekin

It’s all about super seeds on this week’s episode of "Martha Bakes." We’re talking sesame, poppy, sunflower, pumpkin, flax, nigella, cumin, and more -- turns out they all belong in your baked goods! Martha’s making some of her favorite seeded treats from her latest baking bible, “A New Way to Bake,” including a magnificent meringue cake, super-versatile crackers, and hearty English muffins. And since the book is all about revamping classic baked goods with more nutritious ingredients, she’s also slipping some better-for-you flours in there.

 

First up is the pavlova-like dessert known as the Saratoga torte. Like the pavlova it also originally hails from Australia. Our version boasts an extra-satisfying crunch, thanks to a quartet of seeds in addition to the traditional crushed graham crackers. The cake is spread with sweet-tart cherry preserves and finished with billowy whipped cream.

 

Get the Seeded Saratoga Torte Recipe
seeded crackers with salad
Photography by: Jonathan Lovekin

Martha’s also going savory with a batch of whole-grain crackers studded with seeds. Thin, lacy, and shatteringly crisp, they’re fantastic on their own, on a cheese plate, or as an accompaniment for soup or salad. And if you’re still not sold on seeds, Martha’s guest this week might do the trick. Joining her in the kitchen is Gunther Fishgold, the founder of Tierra Farm, which is based in the Finger Lakes region of New York and specializes in organic seeds. He takes Martha through some lesser-known varieties and demonstrates how to make a glorious seed-and-nut granola. Don’t miss all this and more on “Martha Bakes”!

 

Get the Seeded Crackers Recipe

"Martha Bakes" season 8 airs on PBS stations nationwide (check local listings).