food of Vikings, is a denser relative made with rye flour and seeds. Pita bread, often enjoyed crumbled, has its roots in ancient Mesopotamia and surrounding regions. The Aztec “tlaxcal” was a flatbread made from corn and seeds, a precursor to modern tortillas. These early versions all share characteristics with baked seed crackers—simple ingredients, a long shelf life, and a crispy texture perfect for dipping or crumbling. The rise of the modern baked seed cracker likely stems from two trends. The Health Food Movement focused on whole grains, seeds, and
Baked Seed Crackers: The Recipe for A Healthy Choice Snack!
