So this is the same story as making your own granola. Once you’ve made your own crackers it’s impossible to go back to eating shop-bought ones. At first I had a little trouble getting them to stay hard enough to spread with a topping without crumbling, but after a couple of attempts I found a little spelt flour and ground flax-seeds work perfectly.
Any seed can go in the crackers, but I always like the hemp-seeds as they give a great crunch as well as providing great protein and nutrients. I’ve also made crackers with a third-cup ground almonds or walnuts in place of the oats which give a lovely and slightly richer flavour.
Rolling is not as hard as it seems between two sheets of baking parchment. As the photo shows, just empty out the mix and start pressing it down by hand and then rolling. I usually roll out about 0.5cm thick, but you can roll thinner if you want a crispier cracker, or up to a centimetre thick if you want something more robust to fill you up a bit more.
As you can see, I don’t worry about the shape of the crackers so much but you could trim into squares easily enough. The only trickier thing is the flipping-over of the cracker-sheet half way through. I place a baking sheet over it, invert it, then slide it back on to the original sheet.
Leave to cool before cutting as they firm up as they sit. I make a batch a week, more or less. They keep fresh for about that long stored in an airtight jar; visited too often, they’ve never had a chance to go stale so far.
- 2 cups oats
- ½ cup spelt flour
- 1 tbs of each: hemp, sunflower, sesame, chia and flax seeds
- 1 tbs nutritional yeast flakes (optional)
- 2 tbs soya sauce or braggs liquid aminos
- 2 tbs dairy free milk
- 1 tbs coconut oil
- 1 tsp ground flax seeds (optional)
- 1. Preheat your oven to 350 degrees
- 2. Place oats in food processor and friend to a fine flour.
- 3. Tip oats into a large bowl and sift in the spelt flour, nutritional yeast, flax meal (if using) and seeds.
- 4. Now rub in the coconut oil until you have a mixture resembling fine breadcrumbs. Add the soya or aminos and milk and stir to combine into a wet dough.
- 5. Roll out between 2 sheets of baking parchment and place in the middle of the preheated oven for 15 minutes. Take out and flip over, place back in the oven for 10 more minutes.
- 6. Cool on a wire rack completely before slicing into individual crackers.