Crispy delicious seed cracker. A healthy snack or “power food to go”
- 100 g whole grain spelt flour*
- 30 g rolled oats*
- 30 g flax seeds
- 30 g sesame seed
- 40 g pumpkin seeds
- 1/2 tsp baking powder
- 1/2 tsp (sea) salt
- 2 tbsp extra virgin olive oil
- 60 ml water (1/4 cup)
- Turn on the oven to 180 °C (355 °F).
- Mix all the dry ingredients in a bowl.
- Add the liquids and stir well to combine with the dry ingredients.
- You want the dough to come together in the bowl, and not be too sticky when you touch it.
- Transfer to a floured surface and roll it out. You want it to be about 2 mm thick.
- Use cookie cutters to cut out shapes, or if you prefer you can also roll out the dough directly on a sheet of parchment paper and cut the dough into squares or long sticks, using a knife.
- Bake the crackers for 20-25 minutes in the preheated oven (180 °C/355 °F). Keep a close eye on them near the end, you don’t want them to burn. Slightly golden on top is good, but when they start to brown, they have had too much.
- Let them cool down a bit before you dig in 🙂 The nutritional data is based on one fifth of the portion. Enjoy
I have tried to come up with a grain free version as well, but so far all of my attempts haven’t really given any great results. The best grain free version I have gotten so far was when I replaced the spelt flour with 60 g of tigernut flour, and simply left out the oats (add the water bit by bit, you might need more or less). This gives a more sticky dough, which is best rolled out between two sheets of parchment paper. Remove the top layer of parchment paper carefully, and use a big knife to cut the sheet of dough into squares. Bake until they have a light brown color. If anyone can come up with something better than this I’m all ears. Another way to go is to leave out any form of flour, and try something a bit more in the lines of this flax and chia seed cracker recipe from “may I have that recipe”.