We all have our various hobbies or ways and means of relaxing – mine is cooking! My husband was off out to his choral practice after dinner one evening and when he asked what I was going to do, he wasn’t surprised when I told him that I had this exciting new recipe I wanted to try.
I have made many different cookies, crackers and seed crackers but these definitely ‘take the biscuit’. They are superb. They are quick to make using store cupboard ingredients and taste wonderful; toasty and crunchy with a hint of salty sweetness. I can’t wait to make another batch for Christmas.
I didn’t have poppy seeds so substituted linseed, and whilst I only had a few sesame seeds (I had used up most of my supply only the day before) I made them with some mixed seeds I keep prepared for breakfasts. As long as the overall quantity stays the same, I think the crackers will work with most combination of seeds. The oats and chia ‘glue’ the biscuit together so don’t try to change these.
My baking sheets are 32cm x 33cm and half of the mix rolled out covered one of these sheets. Depending on the size you break the crackers into, this recipe makes about 20 to 25 crackers of good size.
1 cup gluten-free oats
¾ cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 tablespoons chia seeds
3 tablespoons linseed (or poppy seeds)
1 teaspoon sea salt
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon pure maple syrup
¾ cup room-temperature water
Mix all the dry ingredients in a large bowl.
Stir together all the wet ingredients in a bowl/jug and pour over the oat mixture and mix until completely soaked. Let the mixture stand for at least ten minutes so that it absorbs the water and thickens.
Form half of the mixture into a ball with your hands and press on to a parchment lined baking sheet. Cover with a second sheet of parchment and using a rolling pin, flatten to 1/8” thick. Don’t worry too much about the shape around the edges as these crackers have a rustic look.
Repeat with the second ball of oat mixture.
Remove the top layer of parchment and bake in the oven at 375°F for about 15 to 20 minutes or until the cracker turns golden brown around the edges.
Remove from the oven and carefully turn over on to another baking sheet, remove the backing parchment and return to the oven for a further 15 to 20 minutes.
Leave to cool, then break into pieces with your hands. I scored the bake with a sharp knife whilst hot which made it easier to break into pieces as it hardened.
These crackers can be stored in an airtight container for up to 1 week.
Recipe adapted from Bon Appetit
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.