I wonder how much traffic this cracker recipe will get because I think it’s even better.
I prefer the consistency of this cracker dough and I like rolling the dough between sheets of baking paper instead of trying to spread it evenly with the back of a spoon.
These crackers taste great and have the satisfying crunch of a crisp bread. The oatmeal and maple syrup lend them a subtle sweetness. They are high in nutrients and fibre, and gluten-free.
The other day, just as I was pulling the second sheet of crackers from the oven, a delivery man appeared at my doorstep with a parcel from France; a jar of marmalade made by a friend with hand-picked oranges from in her garden. Magical timing.
This is a basic recipe but you can make your crackers even more flavourful by adding extra ingredients. It makes about two regular size cookie sheets of crackers. Find the original recipe and ideas for seasoning here.
Live Changing Crackers
1 cup sunflower seeds
1/2 cup flax seeds
1/3 cup pumpkin seeds
1/4 cup sesame seeds
1 1/2 cup rolled oats
2 tbsp chia seeds
4 tbsp psyllium husks, 3 tbsp if you use powder
1 1/2 tsp fine sea salt
1 tbsp maple syrup
3 tbsp melted coconut oil
1 1/2 cups water
In a large bowl combine dry ingredients.
Whisk oil, maple syrup and water together. Add to dry ingredients and mix well. If the mixture is too dry add more water, a little at a time. The dough should be thick but manageable.
Gather into one ball or two. Dividing dough into two balls gives you nicer sizes to manage, plus you can flavour each differently if you like.
Place the dough between two sheets of parchment paper. Using a rolling pin, firmly roll into a thin sheet. The thinner you can roll the dough without it ripping the better. Then you get a nice crisp cracker that’s a pleasure to bite into.
Remove the top layer of parchment and set aside for later use.
Score the dough into the shapes and size you want. Let sit on the counter for two hours, all day or overnight.
Preheat oven to 350 degrees. Grab the edge of the baking paper and slide onto a cookie sheet.
Bake for 20 minutes.
Remove cookie sheet from oven. Place the extra piece of parchment (from earlier) on top and flip over. Slide back on cookie sheet and bake another 10 minutes until dry, crisp and golden.
Let cool completely before storing in a lidded container for up to three weeks.