Super seeded crackers
Super seeded crackers by Eleanor Ozich
Makes about
16 crackers
Who doesn’t love a tasty cracker? Particularly when they’re perfectly salty, crunchy and delectably addictive. These are loaded with seeds, nuts and spices, and they’re super popular with the little ones. I also love serving them alongside my tahini and cumin dip with honeyed eggplant (page 129).
Seeded Crackers from Homemade by Eleanor Ozich Photo: Supplied/Penguin
2 tablespoons honey or coconut sugar
2 tablespoons olive oil or melted coconut oil
1 teaspoon sea salt
21/2 cups water
2 cups quick-cook rolled oats
1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup ground almonds
1/2 cup sesame seeds
1/2 cup chia seeds
Preheat the oven to 180°C, and line two baking trays with baking paper.
Combine all the ingredients in a large mixing bowl, and stir until well combined. The mixture will become thick and gluggy.
Divide the mixture between your two lined trays, and smooth out with the back of a spoon. Lay another piece of baking paper on top, and, using a rolling pin, roll out the mix to a thin paste, about 1/2 cm thick. Remove the top piece of baking paper, and score the dough into rectangles.
Bake for about 25 minutes or until the crackers are lightly golden, crisp on the edges and snap apart easily. Be sure to check every few minutes towards the end as they burn easily. If they are still slightly soft, turn the oven off, and leave the crackers in there to firm up.
Store in an airtight container for up to 2 weeks.
Recipe extracted from Homemade by Eleanor Ozich, published by Penguin, RRP: $40.00.