Description
Super healthy, tasty, homemade seeded crackers. Great for snacking or for an appetizer with dips and toppings.
Ingredients
Units
Scale
- 1 1/2 cups rolled oats (gluten free)
- 1/2 Teff flour (if you can't find in store, this can be ordered online)
- 1/2 cup oat flour (gluten free)
- 1/2 cup buckwheat flour
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup flax seeds
- 1/2 cup chia seeds
- 1/2 cup sesame seeds
- 1/2 cup black sesame seeds
- 2 teaspoons kosher salt
- 2-1/2 cups water
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 350º F.
- Mix all the dry ingredients in a big bowl
- Mix in the water and the oil
- Spread the mixture as evenly as you can onto two cookie sheets or non-rimmed baking sheets (non-stick, or lined with parchment paper) using the back of a wooden spoon or a pie knife, to a thickness of about 1/4 (about as thin as possible)"
- Bake for 10 minutes
- Remove and cut into cracker-sized squares/rectangles (mine are about 1-1/4" X 2-1/2") using a pizza cutter or a pastry cutter
- Return to the oven for an hour, switching the positions of the baking sheets halfway through to ensure even baking – they should be crisp at this point so they would break if you tried to bend them (they will continue to harden further out of the oven).
- If the crackers are still not crisp after an hour, leave in for ten more minutes or until done
- Store in an airtight container for up to 2 weeks
Notes
If by chance your crackers still have some chewiness when they have cooled, you can put them back in the oven, even a day or two later(!) to make them drier/crisper.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Crackers
- Method: Bake
- Cuisine: American