These crackers are the most marvelous precision.
They’re filled with amazing ingredients,
They’re seasoned and indulging,
They’re crunchy and wonderful.
One box of these is the best way to spoil yourselves or a sick friend in quarantine.
They’re delicious and go wonderfully with everything.
A box of these crackers was exactly what I needed the past week in which I was ill.
A nutritious and balanced bite,
That only a small amount of will fill you up for a long amount of time,
A bite that doesn’t overload your body,
That is tasty and indulging.
It’s a quick and amazing recipe,
One that you can season any way you like and enjoy the rich variety of healthy ingredients that are waiting for you in that cheeky bite
Happy and healthy cracker days to us all ❤
Kindly note – there’s room to play with the dry ingredients in the cracker. Each one of the ingredients has a substitute, have a look at “A little extra From Me” for a full explanation about the substitution options.
Ingredients: Suitable for between 60-80 small crackers.
- ½ cup pumpkin seeds
- ¼ cup chia seeds
- ¼ cup sesame
- ½ cup instant oatmeal / pre-grind oat flour (Instant / quick-cooking rolled) (For alternatives, have a look at “A little extra From Me”)
- ⅓ cup red lentil flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon sweet paprika
- 2 tablespoons olive oil (Or any other oil you like)
- ⅓ cup water (And another ⅓ cup to add gradually)
- Preheat the oven to 350°F (175°C) on turbo mode.
- Begin with grinding the pumpkin seeds, chia seeds, sesame and instant oat into flour.
- To the bowl add red lentil flour (Red lentil can also be grind into flour, have a look at “A little extra from me”) and mix all flours well together.
- To the bowl add spices, salt, garlic powder, oregano and sweet paprika and mix again.
- To the bowl add olive oil and the first ⅓ cup of water and mix. Add the other ⅓ cup of water gradually and mix until forming a sticky mixture though not a very liquid one so it could form into a ball of soft dough. If the dough mixture is dry add some more water until forming a dough that’s comfortable to work with, If the dough mixture is wet add 2-3 tablespoons of flour until forming a dough that’s comfortable to work with (Have a sneak peek at the pictures below).
- Place our ball of dough in a bowl and let it rest for 5 minutes.
- Pull out parchment paper and spray it with olive oil. Place the dough on the oiled parchment paper, squish it a little and oil it as well.
- Place another parchment paper on top of the dough and roll it out between the two parchment papers until it’s ½ cm thick (0.2”). Try rolling out the dough equally to the same thickness so the crackers won’t burn on the edges. Remove the top parchment paper.
- Using a pizza knife or a big knife, cut the rolled out dough into small squares.
- Move the dough together with the parchment paper on a pan and put in the oven. Bake for between 30-40 minutes until the crackers become crispy. How do we know the crackers are crispy? Tap them with our fingers and hear the crispiness. If not all crackers in the pan are crispy, put the ones that aren’t crispy enough for another 5 minutes of baking.
Get them out of the oven, separate them from one another and gobble with enjoyment 🙂
A little extra from me:
- Can be kept in a sealed box on the counter for up to 6 days.
- It’s very important to oil the parchment papers prior to rolling out the dough.
- The crackers can be seasoned however you like: hot paprika / turmeric / maple syrup / hyssop / sumac / lemon zest / thyme / mix herbs / crystalline garlic or simply just salt, whatever you like will work wonderfully 🙂
- There’s room to play with the dry ingredients in the cracker: reduce the amount of sesame and add more chia seeds, substitute the pumpkin seeds for sunflower seeds or add grind flax etc. whatever you like will work 🙂
- Oatmeal can be substituted for almond flour / quinoa flour / teff flour. If you do choose to change the oatmeal it’s important to keep the grinded chia seeds and not lose them as well.
- Click here to see how to grind oat flour at home.
- Lentil flour can be substituted for chickpea flour / grind flax seeds.
- Click here to see how to grind red lentil flour at home.
- Any change in the recipe will change the texture of the dough and the crackers. If you made a change and the dough is too dry add 2-3 tablespoons of water and mix until forming a dough that’s comfortable to work with, if the dough is too wet add 2-3 tablespoons of flour and make a ball of dough that’s comfortable to work with.
- The crackers will work great next to a variety of perfect spreads that are in the blog (Click here to see the category).
How to grind red lentils at home 🙂
How to grind oat at home 🙂