I’ve made these crackers a couple of times now and they’re extremely moreish. Serve them with homemade hummus or baba ganoush or alongside a cheeseboard.
They’re really easy to make and much better than crackers you can buy in the shops (plus very good for you being full of seeds and practically no fat).
To make about 15 largish ones or more smaller ones you’ll need
50ml plain or wholemeal flour
50ml rolled oats
50ml sunflower seeds
50ml linseeds (golden or brown)
50ml pumpkin seeds
half a teaspoon of baking powder
1 tsp salt
A couple of teaspoons of olive oil
100ml water
Method:
Preheat your oven to 200°C (390°F)
Measure all your dry ingredients into a large bowl. Add the baking powder and salt.
Pour in the 100ml of water and stir to mix along with the olive oil. It should be thick but hold together like a really thick porridge. Add a bit more flour if you need to or a little more water.
Cut out two sheets of baking paper big enough to line a baking tray and empty the ‘dough porridge’ out onto one of the sheets. Place the second sheet on the top and roll it out between the two as thinly as you can.
When you have a nice thin layer, peel off the top sheet of baking powder, sprinkle with sea salt (check the saltiness of your dough first so it’s not too salty) then pop in the oven.
Bake for around 20 minutes (not on fan). Break into shards when they’ve cooled down and enjoy them!
Tips:
I didn’t have quite enough sesame seeds so made up with extra sunflower seeds
Make light indentations on the top before you pop it in the oven. The crackers will snap in the right place.
If it’s going too brown around the edges, remove from the oven, allow to cool, snap off the ones that are done and return the middle part to the oven for another 5 minutes.
