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Seedy Beet Crackers (gluten-free or regular)

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

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

Method
 

  1. Whisk together the flour, cornmeal, pepitas, poppy seeds, sesame seeds, and sea salt in a large bowl.
  2. 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.
  3. Preheat the oven to 350ºF (180ºC).
  4. 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.
  5. 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.
  6. 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.
  7. 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.