Weed Seed Honey Graham Cracker

Weed Seed Honey Graham Cracker

Savory or sweet… what kind of crackers would you reach for?

In the last post, I explored a savory version of this dock seed cracker. Here, I model them after honey grahams – perfect for melted chocolate and roasted marshmallows. Because you should be able to have your weeds, and eat them too.

Let’s talk about how to harvest dock. Late summer/early fall is the perfect time. Wait until the seeds dry out and turn orange. But if the seeds and stalk are black, they are past their prime and you’ll have to wait for new growth or next year. The seed stalks rustle in the wind and stand 3-5 feet tall, making them easy to spot. Clipping off the stalks will allow you to easily rub the seeds off into a bowl. The chaff will stay with the seed but that adds extra fiber. Sifting through the dock seeds on a plate will help you to pick out any critters. Alternatively, stalks can be stored in open-ended buckets or bags for critters to leave on their own overnight. Grind these seeds to add more nutrients to bread or waffles. No need to grind in this recipe as we make full use of their crunchiness.

Dock seeds are rich in omega-3 fatty acids, calcium and fiber. I talk more about them and our decision for a natural lawn in my last post: Weed Seed Cracker the peace makers.

The kids enjoyed these immensely, as smores or just as a snack. We made them several times and gave some away. I’ll admit – we mostly ate them. They were a less-sugar variation of another snack on the market my kids enjoy. So when dock seeds aren’t available, we’ll be replacing the dock seeds with another kind of seed for homemade snacks.

Without further ado, here’s the recipe. I hope you enjoy! And come back and comment when you try out the recipe!

Weed Seed Honey Graham Cracker

1 cup dock seeds

2 cup oats

1/2 cup flax seeds

4 TB psyllium husk

1/2 tsp sea salt

1/4 c cup coconut oil, melted

1 cup water

1 tsp cinnamon

1/2 cup honey

10 drops stevia (optional if you want it sweeter)

  1. Grind flaxseeds.
  2. Add all ingredients in a bowl. Stir until mixed thoroughly. Let sit for at least 2 hours or overnight.
  3. Preheat oven to 350.
  4. Line a large baking tray with parchment paper. Heap batter onto tray. Flatten to 1/4-1/8″ thick. (To do so, you can lay a sheet of parchment paper over the batter then flatten with rolling pin). Score crackers with knife or pizza cutter to create nice lines (or you can break the cracker apart after its baked if you aren’t into the whole symmetrical thing.)
  5. Bake 20 minutes. Flip then bake another 10 or until crispy.

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