My favourite thing about making crackers is that I know every ingredient that has gone in to making them. I love hummus (see my previous post!) and pestos and other various dips, so naturally I need a good cracker to enjoy them with. Far too frequently though, when I’m checking out the ingredient list on the back of the packet, the crackers are just not as healthy as they could be – and honestly, that takes away a lot of the enjoyment. I like feeling good about snacking, and these crackers are so good for that – full of nourishing ingredients, which not only taste good but are also great for you.
The crackers are relatively indulgent – not something I could afford to make every day. However, they present beautifully and make for a great homemade platter assortment – something I find myself doing rather frequently during these times of isolation!! Guests will definitely be impressed. They are easy and although they take a few hours to make, most of this is passive cooking time (i.e. just leave them in the oven to dry out). It makes a huge batch as well, so you could easily half the recipe if you wanted to.
- 1.5 c wholemeal flour
- 2 c rolled oats
- 2 t salt
- 1 c sunflower seeds
- 1/2 c sesame seeds
- 1/2 c flaxseed or chia
- 1/2 c pumpkinseeds
- 1/2 c sliced almonds
- 700 ml water
- 1 T olive oil
- Preheat the oven to 130°C.
- Mix all the dry ingredients in a large bowl and add the water and oil.
- Oil two trays and evenly spread the mixture across the two trays. It should be the consistency of porridge.
- Spread as thinly as possible. The thinner the better. Bake in the oven for 15 minnutes.
- Remove and score into pieces.
- Put back in the oven and bake for approx 1 hour 30 until golden and crisp.