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... :)
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 :)
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...
Happy Healthy Weekend,