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.
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.
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…
kuechlein 