Multi-seed Maple Cracker

Studying this photo, you can see the pumpkin, sunflower, and sesame seeds but not the little ones, the poppy seeds and chia. Nor can you see the rosemary. It’s the obscure ingredients that enliven this cracker without calling any attention to themselves. Of course, the one tablespoon of maple syrup does its part. Note the boat of red cabbage holding the hummus that Maple Trout Lilli “just whipped up” to accompany her cracker goodness.

Maple Trout Lilli writes:

MULTI-SEED MAPLE CRACKER

Great served w/ Irish butter, soft cheese, hummus, or on their own.  You’ll be making them once a week  – they’re that good.

INGREDIENTS

1. 1 cup old-fashioned oats
2. 3/4 cup pumpkin seeds (pepitas)
3. 1/3 cup raw sunflower seeds
4. 1/3 cup sesame seeds
5. 3 tablespoons chia seeds
6. 3 tablespoons poppy seeds
7. 1.5 teaspoon kosher salt
8. 1 tablespoon plus 1 teaspoon vegetable oil
9. 1 tsp rosemary or other herb of choice
10. 1 tablespoon pure maple syrup
11. Coarse salt for sprinkling

PREPARATION

1. Preheat oven to 375°F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 25 minutes; mixture will absorb water and thicken.
2. Form oat mixture into 2 balls and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8″ thick (the shape doesn’t matter). Remove top layer of parchment.  Sprinkle w/coarse salt.
3. Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully flip onto another baking sheet that’s lined w/parchment.  Remove top layer of parchment and discard.  Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
4. Crackers can be made 1 week ahead. Store airtight at room temperature.

QUICK SUGARING UPDATE: On March 1st we boiled what little sap we had so it wouldn’t freeze solid in the sap tanks during this wintry week. (March came in like a lion, the winds were a-howlin’.)