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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Wild Seed Crackers

seed crackers
Cheryl’s wild seed crackers

Wild Seed GF Crackers

1 1/2  cups blanched almond flour

1/4 cup ground flax meal

1/4 wild seeds (yellowdock, lambsquarter, plantain, evening primrose, amaranth…)

1-2 T finely chopped fresh rosemary

1 egg white

add 3/4 cup of sharp cheddar cheese

sea salt and pepper to taste

Preheat oven to 325. Mix everything together with your hands. If the dough is a bit dry and won’t quite hold together you can add 1 tsp of water at a time until it just holds together. When everything is well mixed and the dough sticks together transfer it in a ball onto a piece of parchment paper. Press the dough down to flatten it a bit then cover with a second piece of parchment paper and roll the dough out until it is uniformly to the desired thickness. If the sides crack apart just push them back together a bit. Carefully transfer the rolled cracker onto a large cookie sheet. The flattened dough should take up most of the sheet. Score with pizza cutter into small squares. Sprinkle the tops of the crackers with a coarse sea salt. Bake for 20 minutes. Check for light browning the crackers. If they are not browning yet bake in 5 minute increments until they are. If they are not baked enough they turn out a bit soft. If they are too brown they don’t taste as good. When they are done leave them on the cookie sheet to cool completely. They firm up and become crispy once they are cool. When cool break them apart and store in an airtight container.

I love serving these with a wild hummus or with brie.

Here are some of the wild seeds I put in my wild seed zest

wild seed blend
Cast of characters from left to right: Powdered Nettle leaf, Turmeric, ground Hemp seeds, Sesame seeds, Pumpkin seeds, Dulce, Lambsquarter seeds, Yellowdock seeds, Amaranth seeds and the white is Celtic sea salt.

 

I like to roast them or stir fry them to neutralize phytates.  It is particularly fun to do this with Amaranth seeds because they POP!

Toastin seeds
Lambsquarter and Amaranth seeds being toasted in an iron skillet

 

 

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God’s creation to learn as much as I can about wild foods that are available to us for free.

Latest Blogs

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April 24, 2023

Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

Archive

Chickweed Recipes

April 24, 2023

Befriending Knotweed

April 14, 2023

Hiking Habit

January 26, 2023

2022 Year in Review

January 4, 2023

An Eye for Wild Blessings in 2023

January 3, 2023

Wild Preparedness – Water

December 3, 2022

Befriending Jerusalem Artichokes

December 3, 2022

Sharing the Magic

June 2, 2022

Asian Cuisine Forage to Feast

July 27, 2021

Asian Forage to Feast – Saturday

July 21, 2021

Wild Fiesta Forage to Feast

July 11, 2021

The Wildly Preserved

March 11, 2021

Support Wild Blessings

PATREON – Support me on Patreon.com. Go to the site and search for Wild Blessings and sign up for any amount to be a regular contributor.

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A learning resource that can help you get outside and connect with nature.
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