Time: 1 hour 30 min.
Complexity: easily
Servings: 24

These super-crisp, nutrient-rich crackers are much easier to make than you think. Simply soak the cracker mixture in hot water for a few minutes to bind the ingredients, then pop them in the oven. They're a great gluten-free and vegan alternative to traditional crackers. Serve as an appetizer with cheese, dips, or hummus. If you're making a salad, crumble the crackers on top to add extra crunch to the vegetables. These crackers are so good, you'll probably never want to eat store-bought again!

Ingredients:

• 2/3 cup oatmeal
• 0.5 cup raw sunflower seeds, peeled
• 3/4 cup raw pumpkin seeds, shelled
• 0.5 cup chia seeds
• 1/3 cup flax seeds
• 2 tbsp. poppy seeds
• 2 tablespoons extra-virgin olive oil
• 2 tbsp. maple syrup
• 1.5 cups hot water (about 40°C)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rolled oats, sunflower seeds, chia seeds, pumpkin seed, flax-seed, maple syrup, poppy

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Preparation:

Step 1
• Preheat oven to 175°C and line a 45x33cm baking sheet with sides with parchment paper.
Step 2
• In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds, and 2 teaspoons of salt. Stir with a rubber spatula. Add the olive oil, maple syrup, and hot water and stir until evenly distributed. Let the mixture rest for 15 minutes.
Step 3
• Stir the mixture to evenly distribute any remaining liquid at the bottom, then transfer it to the prepared baking sheet. Place a second sheet of parchment paper on top and press down with your palms, spreading the mixture into an even layer (0.3-0.5 cm thick) to the edges of the pan (gently moving a small spatula across the parchment paper also helps to evenly distribute the mixture). Remove the top sheet of parchment and sprinkle with 0.5 teaspoon of salt.
Step 4
• Bake until the edges are golden brown and starting to pull away from the sides of the pan, about 25 minutes. Remove the crackers from the oven and cut them into 24 pieces (6x6 cm) using a pizza cutter or a sharp chef's knife.
Step 5
• Return the crackers to the oven and continue baking until crisp, about 45 minutes. Let the crackers cool completely before serving. You can skip cutting the crackers and simply break them into pieces once they're fully baked and serve as an appetizer with cheese, dips, or hummus. Store in a tightly sealed container for 1 week..

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