Makes 60 1 1/4 | | cups whole-wheat flour, plus more for dusting | | | 1/2 | | cup toasted wheat germ | | | 1/4 | | cup sunflower seeds | | | 1 | | teaspoon ground cumin | | | 1/2 | | teaspoon baking powder | | | 1/2 | | teaspoon baking soda | | | 1/2 | | teaspoon salt | | | 3 | | tablespoons unsalted butter, cut into pieces | | | 1/2 | | cup nonfat buttermilk | | | | | Coarse saltfor sprinkling | | | | | Vegetable-oil cooking spray | | | 1. Preheat oven to 350°. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and salt. Add butter; process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist. | | | 2. Transfer to a lightly floured surface. Allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with coarse salt; roll to press salt into dough. | | | 3. Cut dough into 4-inch-long leaf shapes, or other desired shape. Transfer the leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer crackers to a wire rack to cool. Store in an airtight plastic container, at room temperature, up to 1 week. | |