These crackers have a wonderful nutty flavor, and can be made gluten-free with a couple of modifications noted below. Curly dock greens can be harvested in the spring and summer, and by mid-to-late summer, the seed stalks will be tall and loaded with rusty brown seeds. This is the time to harvest them. To clean them, I simply given them a rinse in a fine sieve or colander, then lay them out on a baking sheet to dry in a sunny (but not windy) location. Alternatively, park your car in a sunny spot and set the pan on your dashboard.
Ingredients
1 cup of whole wheat pastry flour (or 1 cup of almond flour + 1 tablespoon of flax meal for GF version)
1/2 cup clean and naturally dried (rusty brown) curly dock seeds, stems removed
1 teaspoon salt
1/4 cup water
2 teaspoons olive oil
1 tablespoon of black sesame or other small seeds (optional)
Directions
1. Preheat oven to 400 degrees.
2. Mix flour, seeds, and salt together in a bowl until well combined. Add water and olive oil, and stir until the dough is moist and holds together (add more water or flour, one teaspoon at a time, if needed).
3. Turn dough onto floured surface and gently roll the dough using a rolling pin. Flip the dough to ensure it doesn’t stick to your surface, and lightly dust each side with flour as needed until you have a 1/16-inch uniformly thick rectangle. Gently press sesame seeds on the top of the dough if using
4. Cut dough into 2-inch squares, or whatever size/shape you’d like, using a pizza cutter or knife, and place the squares on a lightly floured baking sheet (or parchment paper lined sheet for GF version).
5. Bake in the preheated oven until the outside edges are golden, about 10-12 minutes. The crackers will continue to harden as they cool.