I love this cracker recipe. Super healthy, super crunchy and super speedy to make, another bonus for me is the rolling part; an easy-to-work dough that somehow let you mindfully enjoy the process.
Perfect for dips, canapés, snacks, cheese platters and lunch boxes.
Ingredients:
(approx. 20 crackers)
170 g / 1/2 cup flour (rye, oat, spelt, whatever you like)
2 tbsp coconut oil, soft
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
3 tbsp oats
3 tbsp chia seeds
½ cup / 70 g sesame seeds ( I used the black ones )
1 large tsp apple cider vinegar
1 tsp baking soda
120 ml water
1 ½ tsp sea salt
*optional: 1/2 tsp cumin seeds, caraway seeds, cracked pepper, dry rosemary
Method:
1. Preheat the oven to 170°C.
2. Combine all the ingredients in a bowl and then slowly add the water, bit by bit, until the dough begins to stick together and off the sides of the bowl.
3. Use a rolling pin to flatten out the dough. Don’t make them too thick ( aim for approx 3 mm) the thinner, the crunchier!
4. Using a knife, cut the dough into small rectangles, or the shape that you like
5. Place the baking sheet in the oven and bake for 30-35 minutes. Enjoy!