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Seedy Beet Crackers (gluten-free or regular)

Vibrant color and mellow beet flavor, these crackers are sturdy and crunchy, perfect to pair with cheese or a heavy dip like hummus.
5 from 1 vote

Ingredients
  

  • 3/4 cup all-purpose flour or gluten-free flour blend
  • 1/4 cup finely ground cornmeal
  • 1/4 cup pepita pumpkin seeds
  • 2 teaspoons poppy seeds
  • 2 teaspoons sesame seeds
  • 1/2 teaspoon sea salt
  • 1 cup cooked pureed beets (see note)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon flaky sea salt

Instructions
 

  • Whisk together the flour, cornmeal, pepitas, poppy seeds, sesame seeds, and sea salt in a large bowl.
  • Add the beets and stir until well combined, then stir in the oil; the dough will be thick. Let the mixture sit for 15 minutes to allow the cornmeal to hydrate.
  • Preheat the oven to 350ºF (180ºC).
  • Divide the dough in half. Cut four pieces of parchment paper to the size of an 18x13-inch baking pan (you will need 2 pans for baking). Roll each portion of dough between two pieces of parchment paper until it is a uniform 1/8-inch thickness. The pepitas are a natural rolling guide-- don't press so hard that you crack them.
  • Slide the dough, still sandwiched between the parchment paper, onto the baking pans, then peel off the top layer of paper. Use a pizza cutter (or fancy crinkle cutter if you have one) to score the dough into cracker-sized pieces, making sure to cut all the way through the dough. Sprinkle the top of the dough evenly with flaky salt.
  • Bake for 40-45 minutes, or until the dough starts to brown around the edges, rotating the pans halfway through baking for a more even doneness.
  • Let the crackers cool, then break apart and store in an air-tight container.

Notes

To make beet pureé: Remove the beet greens, leaving 1/2-inch of stem still attached to the beets. Small beets can be left whole, but those larger than a baseball should be cut in half. Steam until fork-tender, about 30 minutes. While still warm, use a paper towel to rub off and remove the skin. If the skin is thin and doesn't come off easily, feel free to leave it on. Process in a food processor until a smooth pureé has formed, about 30 seconds.