Oats and Seeds Crackers
Everybody loves crackers, but these homemade, healthy, rustic crackers are nothing like the store-bought kind and are simply to die for. I made a double batch for @theFeedfeed potluck brunch and they were such a hit!
The recipe is super simple, but there is one important step that can be a challenging - they need to be flipped over to properly crisp on both sides. Doing it while they are hot and still pliable is a risky move, so I recommend letting them cool down before flipping.
Feel free to add spice to the basic recipe. A teaspoon of smoked paprika will take this to another level of goodness, or some garlic powder and parsley, or any dried herbs. I sometimes sub the poppy with flaxseed.
1 cup old-fashioned rolled oats
3/4 cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 tablespoons poppy seeds
3 tablespoons chia seeds
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon pure maple syrup
1 tablespoon kosher salt
3/4 cup water, at room temperature
Preheat oven to 375F
1. In a large bowl, mix the oats, seeds and salt.
2. Add the oil, maple syrup and water. Mix well and let the mixture sit for 10-15 minutes so the oats and seeds can absorb the liquid.
3. Transfer the batter onto a baking sheet lined with parchment and flatten the mixture with a spatula. Place a second sheet of parchment over and use a rolling pin or a tall glass to to even out the mixture into a 1/8th thickness. Remove the parchment from the top.
4. Bake for 20 minutes until golden brown around the edges. Remove from the oven and let cool for 10 minutes, then remove the cracker from the pan (with the parchment), place a fresh sheet of parchment in the baking sheet, and carefully turn over the cracker on the the lined baking sheet. Peel the parchment from the top and return to oven to bake another 15-20 minutes. Let cool, then brake into chunks and enjoy!