Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and salt. Add butter; process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.

  • Transfer to a lightly floured surface. Allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with coarse salt; roll to press salt into dough.

  • Cut dough into 4-inch-long leaf shapes, or other desired shape. Transfer the leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer crackers to a wire rack to cool. Store in an airtight plastic container, at room temperature, up to 1 week.

Reviews (1)

3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This as an easy recipe and the results are good. At one point, the recipe calls for sprayed cookie sheets. Later, it says to put them on ungreased cookie sheets. I used non-stick sheets with no spray. Worked fine. So save yourself a step and a few calories there. Recipe is versatile and forgiving. Added chia seeds and had nice results. The thinner, the better for these crackers. And don't worry about the dough like you would pie dough - re-rolling and more flour does no harm.