Bread, Breakfast, Snack

Seed Crackers – ordinary and glutenfree

eatable tower

So this is easy. Really easy. But the result is satisfying – and that’s what counts. I am a huge fan of crackers, crispbread or similar things. They keep well – important for a small student household where a whole bread gets mouldy before even half of it is eaten. They are easy to handle – top them with everything you can think of, snack them on their own, use them as giveaways. They are quickly convertible – there is no limit for alterations in terms of flour types, spices and seeds. There are loads of good offers in supermarkets but why not make them yourself – completely to your own taste?

I decided to make two versions to start with: An ordinary one with wheat and rye flour and a glutenfree /paleostyle one with ground almonds.

two types of crackers

For the “normal” crackers you need:

  • 150 g wheat flour (Type 550)
  • 60 g rye flour (Type 1150 or wholemeal
  • 60 g each of sesame, flax and sun flower seeds
  • 4-5 g salt
  • 4 tbsp olive oil
  • 100 ml water

Preheat the oven to 200° C. Combine both types of flour, seeds and salt. Add the olive oil and the water and mix with a fork until a rough dough is formed. Use your hands to form it into a ball. Depending on the surface dust it slightly with flour. Sometimes no flour is needed at all – it’s not a very wet dough. Take a rolling pin or an evenly shaped glass and roll it out very thinly. Use an item with a round edge to cut out little circles (I used a shot glass) or form whichever shape you fancy. Place on a baking tray with baking parchment and pop into the oven. Bake for 8-10 minutes, then take the tray out and turn the crackers. Bake for another 8 minutes.  It’s important to watch the crackers carefully because every oven is a bit different and they might need a minute less or a minute more in your oven than in mine. Also: you might want them quite dark or maybe just slightly golden, so check and take them out when you feel they are perfect.

paleo cracker

For the glutenfree version you need:

  • 100 g ground almonds
  • 60 g each of flax and sesame seeds
  • 2 g salt
  • 4 tbsp olive oil
  • 100-120 ml water

Preheat the oven to 200° C. Mix all the dry ingredients together and add oil and water. This dough will be more wet, so it might stick a bit more to your fingers/ your rolling-out-equipement. Transfer to a working surface. Press it down firmly – no gluten means less elasticity, so it needs more pressure to hold together properly. Cut into pieces or cut out shapes and bake for 6-8 minutes on one side, take the baking tray out and flip the crackers over, and continue baking for another 6-8 minutes. Again watch the crackers while they are baking and maybe adjust the baking time.

Let the crackers cool and then enjoy. I recommend mashed avocado on top with a little salt & pepper. But I can imagine a slice of aromatic cheese tastes wonderful, too. Be creative…

cracker scene

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