Looking for a cracker you can make yourself, whether to save money, know exactly what you’re eating, reduce exposure to cheap, nasty and potentially toxic ingredients, wanting to exclude wheat or all of the above…these are the ticket. A recipe from Sarah Brittons cookbook My New Roots, I’ve included her flavouring suggestions, however the options are endless.. I often just use salt and pepper.

Seeded Crackers

Ingredients

1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
⅓ cup / 50g pumpkin seeds
¼ cup /40g sesame seeds
1 ½ cups / 150g rolled oats (you will need to purchase GF oats to make this strictly GF)
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder
1 ½ tsp. fine grain sea salt
1 Tbsp. maple syrup for sugar-free diets, use a pinch of stevia
3 Tbsp. melted coconut oil or ghee (make it yourself)
1 ½ cups / 350ml water

Rosemary, Garlic, and Smoked Salt Half-Batch:

2 Tbsp. chopped fresh rosemary
¼ - ½ tsp. garlic powder depending on how strong you like it
smoked sea salt to taste

Fig, Anise, and Black Pepper Half-Batch:

3 large dried figs approx. 70g
1 tsp. anise seed
1 tsp. cracked black pepper

Instructions

In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges. Watch them 1 minute too long can make the difference
Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.

Notes

Makes 2 baking sheets of crackers