Recipe courtesy of Sara Moulton

Rye-Sunflower Crackers

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  • Level: Easy
  • Yield: About 50 crackers
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1/3 cup shelled sunflower seeds, toasted lightly and cooled

1 cup unbleached all-purpose flour

1/3 cup wheat germ

1/2 cup rye flour (available at natural food stores and some supermarkets)

2 teaspoons caraway seeds

1/3 cup extra-virgin olive oil

Coarse salt to taste


  1. In a food processor coarsely grind the sunflower seeds with the unbleached flour, the wheat germ, the rye flour, and the caraway seeds, with the motor running add the oil and 6 tablespoons water, and blend the mixture until it just forms a ball of dough. Transfer the dough to a lightly floured surface and roll it out into a 1/8-inch-thick square. Cut the dough into 1 1/2-inch squares with a knife, transfer the squares to an ungreased baking sheet, and prick each square several times with a fork. Sprinkle the squares with the salt and bake them in the middle of a preheated 400 degree F oven for 10 to 12 minutes, or until they are golden. Transfer the crackers to racks and let them cool.;