Enjoy these nutty, crunchy Homemade Whole Grain Sesame Crackers with all your favorite dips, spreads and cheeses!
Gosh, this past weekend was super fun and restful, but there's nothing like coming home to your own bed and, especially for me, food!
Like I mentioned in my post on Friday, we spend this weekend at my language teacher's home town. We weren't sure when we left how long we'd be staying there, but we ended up spending about three full days out in her smaller hometown. I wasn't planning on our time being restful, but thankfully I was wrong! Brett and I ended up getting a hotel room right by my teachers house and I had the best three nights of sleep I've had in a while. I'm thinking the eye patch I wore had something to do with that!
We also finally got to see where my language teacher grew up, meet her mom and all her friends. One afternoon we went with a group of her friends to an open area up in the mountains to eat Shao Kao (BBQ). I ate SO many grilled veggies and probably ¼ cup of chili spice. It was delicious and I couldn't stop!
As you'd expect, my stomach wasn't feeling great the next day.
One morning I also got to get a run in alongside the river that runs through her town. Then another time we got to walk through a gorgeous park with colorful flowers and ponds. It was so refreshing.
The last night we were there some of my language teacher's friends invited Brett and I to eat their local specialty: Fried Potatoes. By this point my stomach couldn't handle much more oil or spice so I tried as hard as I could to just go and hangout, but not eat anything.
It's impossible you guys.
Chinese people just don't understand that oil could make you feel bad. They kept saying, "Just eat a little! If you start to feel sick then you can stop." No matter how much I tried to explain that I already felt sick, they just wouldn't take no for an answer.
So yet again, all the oily food entered my belly. I actually thought that we'd just be eating some fried potatoes bought from a street vender, but it ended up being a huge ordeal. We sat around a small table with a boiling pot of oil in the center and they deep fried the food as we went.
Yes. Everything we ate was cooked in a pot of oil.
Once I gave in and just choose to enjoy myself and not worry about my healthy or stomach, it actually ended up being a super fun night! And don't get me wrong, just because I don't eat oil at home and it doesn't make me feel good, doesn't mean that I don't like the food. It was one of the most delicious meals I've ever had! We had potato wedges, chive stuffed dumplings, oyster mushrooms, tofu, and more! And everything was dipped in green onion and this super yummy bean powder that gives the food a subtly sweet flavor.
Brett and I slept well, yet again, after that meal and then started the 3 hour drive home the next morning. It was a super fun weekend, but my stomach is so happy to be home to healthy, whole foods! Today I made a huge batch of my Homemade Pumpkin Puree and then used that puree to make my Pumpkin Hummus, which we're going to eat with these Homemade Whole Grain Sesame Crackers!
This recipe is actually a super old recipe from my blog, but over time I've simplified the recipe more and more and they are now a staple in our house. I almost always have a batch made so we can eat them with hummus for snacks or add them to our savory meals. I'm obsessed with these Homemade Whole Grain Sesame Crackers. The sesame seeds add such a nutty flavor and I love that they're made solely with whole grains! Plus, they're so easy to make.
Please let me know if you give this recipe a try! I really hope you do as they're one of my favorite recipes!
Homemade Whole Grain Sesame Crackers
- Preheat your oven to 450 °F.
- Add in the oil and water and mix/knead until a dough forms.
- On parchment paper or a silicone baking mat, roll out the dough as thinly as possible, and then roll it even thinner.
- Sprinkle the top of the rolled-out dough with sea salt and use your rolling pin to press the salt into the dough.
- Score the dough into whatever cracker shapes you desire.
- Bake for 10-15 minutes, until golden brown, checking often after 10 minutes so that they don't burn.
- Remove from the oven and allow them to cool before breaking apart along the scored edges and storing in an airtight container.