Life Changing Crackers

23 08 2014

Boy did we eat a lot of potato chips in front of the tv during the soccer world cup!

Time to wean off and offer a healthy alternative - at least: part time... :)

life changing cracker

A while ago I found the life changing bread - recipe here - via Pinterest and Instagram and were immediately intrigued after reading about it.

I was also quite sure, that I would be the only one loving it in my family.

But then the crunchy cracker version of the bread came up and I knew I had to give it a try.

The cracker turned out great. They were delicious and eaten up in a mere couple hours.

I didn't even had a change to make pictures! 

Super easy and fast to make once you gathered the ingredients. 

For 2 baking sheets you need:

1Cup / 135gr sunflower seeds

1/2Cup / 90gr flax seeds

1/3Cup / 50gr pumpkin seeds

1/4Cup / 40gr sesame seeds

11/2Cups / 150gr rolled oats

2 Tbsp chia seeds

4 Tbsp psyllium husks

1 1/2 tsp salt

1 Tbsp maple sirup or stevia

3 Tbsp coconut oil or ghee

11/2Cups / 350ml water

Mix all dry ingredients. Then I took the water warm and melted the coconut oil in it.

Mix everything well together. Add flavorings like herbs, spices and dried fruit if you like.

Cover two baking sheets with baking paper and divide the dough onto the sheets.

Cover with another piece of baking paper to help roll it out nicely and even and thin with a rolling pin.

Take the top paper away and cut lines with a knife where you will break your crackers later after baking.

Let the sheets sit on the counter for at least 2hrs or a day or overnight.

Then preheat the oven to 350 Fahrenheit/ 175 Grad. 

After 20min baking time remove the sheets from the oven and flip the crackers over.

Peel off the baking paper and return the sheets to the oven for another 10min.

I baked mine quite longer because I wanted them to be extra dry and crunchy.

I also choose a higher temperature towards the end to roast the crackers a bit.

Every oven is different. So you might need to adjust and experiment to your liking.

When I posted the prepared sheets on my Instagram, Danijela from danci ceramics blog who lives in the beautiful swiss mountains let me know, that she makes a similar recipe which she graciously allows me to share now.

Thanks so much, Danijela! 

This time I was alert and managed to first shoot pictures; the ones you see in this post - and then I offered the crackers to my family :) 

life changing cracker

life changing cracker

Danijelas crackers were equally delicious and with the olive oil instead of the quite prominent coconut oil a nice variation. 

It also contains some flour so the dough sticks immediately together and you can bake it right away.

The life changing crackers ask for some waiting time before baking to start the germination process to even increase the nutritional value and to give the flax seeds, chia seed and psyllium husks time to build their gel like outer layers once they had contact with the liquid to help stick the dough together.

Here is Danijelas recipe: 

For 2 sheets you need:

100gr flour (for example rice, spelt, amaranth or quinoa)

60gr sesame seeds

40gr flax seeds 

20gr sunflower seeds

50gr pumpkin seeds

2 Tbsp psyllium husks

1 Tbsp poppy seeds (I didn't have those and choose some chia seeds)

5 Tbsp olive oil

1 tsp salt

4-5 dl water

spices and herbs like pepper, chayenne, caraway, garlic, thyme, rosemary... to taste.

Preheat the oven to 135 degree.

Mix flour, oil and water to a pancake like consistency. Add all seeds and spices.

Pour the mix thinly and even out onto two baking paper covered baking sheets.

Cover with some additional seeds (I used sesame seeds).

Bake for 10 min and remove the sheets from the oven to pre-cut the lines with a knife.

Put the sheets back into the oven for another 30-40 min or until crisp and dry.

I also flipped mine half way through baking time and I also baked mine longer and added some more temperature to brown them a bit.

But attention - it happens quickly and you better watch it - mine almost burned.

These crackers are also super tasty - pur - or I liked them especially with some goat cheese and honey... 

life changing cracker

Happy Healthy Weekend,


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Lemon Pull-Apart Bread

15 05 2014 DIY

Last weekend we celebrated the confirmation of our son Olv.

It was a really lovely day with family and friends and plenty of wonderful delicious food.

I ate so much, that I planned to eat nothing this week to recuperate from that feast. :)

But - oh well - hard to stick to those kind of plans!

I had the longing for something fresh with plenty of citrus...

I remembered a recipe I came across some weeks ago on my Pinterest

A Lemon-Pull-Apart Bread which I really wanted to try out because I still love to bake this Garlic&Herb Pull-Apart Bread and a variation with lemon sounded delicious.

The Pinterest recipe was unfortunately a big disappointment. It didn't taste good at all, was complex to make and didn't pull apart.

First I was frustrated but I still had the imagination that the idea of a simple and easy to make lemony bread was good so I went back and made my own recipe.

Et Voilà - it turned out great!!!

Lemon pull-apart bread by, Zitronenzupfbrot

Lemon pull-apart bread by, Zitronenzupfbrot

It tastes super aromatic, fresh and summery - warm from the oven or even a couple days old. Because of the filling it stays juicy and a bit chewy.

And it pulls apart perfectly!

We liked it pure or with a little bit butter - sweet or salty - just to your taste.

It would pair great with seafood.

Here is how I did it: 

2 3/4 cups all purpose flour

1 teaspoon salt

1/4 cup sugar

1 envelope dry yeast

Mix all ingredients together in a bowl.

1/3 cup milk

2 ounces butter 

Heat milk and butter until butter is melted.

Stir into the flour mix. 

Grate 3 smaller organic lemons and 1 organic orange and keep the zest for later

Press 2 of the lemons and the orange and add the juice to the flour and yeast mixture. 

Kneed to an elastic dough. 

You might need to add some more warm water or more flour because every fruit is different in size and gives a different amount of liquid and therefore you need to adjust to your needs. 

Let the dough rise for about 1.5 hour in a warm place.

Then roll it out to approximately baking sheet size.

Make the filling:

4 ounce cream cheese

zest from the 3 lemons and the orange

juice from 1 lemon

about 2 tablespoons powdered sugar

mix all ingredients of the filling and spread evenly on the rolled out dough.

Grease a loaf pan. 

Now cut the dough in five strips (cutting from the wide side of your piece)

Fold each strip up like an accordion and stack it neatly into the loaf pan.

Let rise in a warm place for another half hour then bake at 350F about 45min until it's golden.

Eventually cover with baking paper half way thru the baking time to avoid that the bread turns too dark like mine did a bit. 

After baking let cool down a little bit and then brush with some soft butter to add shine. 

That's it! If you are trying this it would be great if you could let me know if it worked or if something needs to be changed or added. 

Lemon pull-apart bread by, Zitronenzupfbrot

Bon Appétit and Happy Day,


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