Nori and sesame seeds are meant for one another. Each of their attributes welds together like steal. Though seemingly counterintuitive, the earthiness from the sesame against the briny sea flavor from the nori works, together they are the foundation to an addictive cracker that simultaneously tastes like the sea and the forest: salty, nutty, and packed with umami.
The idea for these was inspired by two recipes I can’t seem to get enough of. The first cracker is loaded with whole grains and seeds of different shapes and sizes. Sarah’s recipe uses pumpkin, sesame, flax, chia, and sunflower seeds to stud a simple batter made of oats and psyllium. These are beyond delicious, they also happen to be beautiful, toothsome and hearty. The second cracker was developed by Two Moms in the Raw (their story is amazing, listen to it here!). These are super a thin, crisp, and savory, loaded with seaweed and rosemary. Both recipes are beyond genius. I needed to combine the two to make a super cracker, one in which the heartiness of one would be heightened by the bold flavors of the other.
This is the result: a fusion of two nutrient packed recipes, that are deceivingly delicious, crunchy, and satisfying.
To make this cracker, nori, the most ubiquitous of all seaweed is shredded to dust then blended into a mix of whole sesame, sunflower, pumpkin, chia, and flax seeds. The dough is rolled out thin, then left to soak for at least a couple hour or up to twelve, then baked until crisp. During this soaking time flavors set into each other, the seeds start to germinate, and become alive with the touch of water. This process makes them easier to digest therefore more nutritious.
Unlike store bought crackers, these have a million imperfections. The edges always come out slightly burnt, and the center tends to be softer. I like to cut them into giant odd shapes and sizes using a combination of a sharp knife and my hands, each piece slightly different.
Eat these for breakfast with avocado, hummus, seed butter, or a hard boiled egg. Chop them into smaller pieces and sprinkle them over a salad or wilted greens. They are also great by themselves, with a glass of wine in hand.
Sesame and Nori Power Seed Crackers
Makes about 15 large crackers
- 6 nori sheets
- 1 cup sunflower seeds
- ½ cup flax seeds
- 1/3 cup pumpkin seeds
- ¼ cup sesame seeds
- 1 ½ cups gluten-free rolled oats
- 2 tbsp. chia seeds
- 4 tbsp. psyllium seed husks
- 1 ½ tsp. fine grain sea salt
- 1 Tbsp. maple syrup or honey
- 3 Tbsp. melted coconut oil
- 1 ½ cups water
- Using hands tear nori sheets into pieces. Place in a food processor and pulse for thirty seconds or until nori shreds into a a dust like consistency.
- In a large bowl, combine seeds, oats, psyllium seed husks, and salt. Toss until evenly distributed. In a separate bowl combine maple syrup, coconut oil, and water.
- Using a wooden spoon, stir wet ingredients into dry. Mix until sticky and thick.
- Divide the batter in two.
- Spoop half on the batter onto parchment paper. Place another piece of parchement paper on top. Using a rolling pin (or a bottle of wine, or anything similar) roll dough into a ~1/8” thin sheet. Set aside and repeat with the second half.
- Let rolled out dough soak for at least an hour, but up to twelve.
- When ready to bake, preheat oven to 300 degrees Farenheit.
- Bake for 50 minutes.
- Turn oven off, and let cool completely.
- Chop into pieces using a knife, or hands for that matter.
- Store in an airtight container for up to three weeks.