CRACKERS ABOUT SEEDY CRACKERS!
You can choose to make one or both flavours or create your own!
|
|
|
INGREDIENTS
130g Sunflower seeds 80g Flax seeds 50g Hemp seeds 50g Pumpkin seeds 40g Sesame seeds 2Tbsp Chia seeds 150g Rolled oats 25g Psyllium Husks 1.5 tsp salt 1 Tbsp Honey 50g Coconut oil (melted) or Olive oil 350g Water (warm) |
If you only want to make One tray of crackers then halve these ingredients and make one flavour. It will take less time to make too :)
|
Day 1
Begin the night before you wish to bake your crackers and allow a couple of hours the following day for baking.
In a Large bowl combine all of your seeds and oats and stir it up. Sprinkle over the psyllium and salt and give it another stir up.
If you use coconut oil then you need to melt it, either in a pot on the stove top or in the microwave, your choice, be careful not to over heat it. Add your honey to your warm oil and stir together until nicely combined.
In another pretty big bowl add your warm water then whisk as you pour your oil/honey into your water. If your temperatures are all fairly similar then the liquids will combine nicely :)
Give the dry seed mix another quick stir up and spread it out in the bowl. Pour your liquid mixture all over your seed mix and give it a quick stir to evenly spread the moisture around.
Now split the mixture! Get two separate bowls and add each of your flavours to each bowl. Now you will need to account for the extra weight of the Fig & Pecan flavour. With approximately 100g extra in weight you need to compensate with your seed mix until you have two evenly weighted bowls. Stir them up.
place a sheet of baking paper over a baking sheet covering it completely. Tip one of your mixes on to it and squash it together into a reasonably nice rectangle shape. Take your time and try to get it kinda even and centered. Place another sheet of baking paper on top and use a rolling pin to smooth it out into a thin sheet less than 1 cm thick.
Try to keep the edges the same thickness as the center for the best even crunch.
Begin the night before you wish to bake your crackers and allow a couple of hours the following day for baking.
In a Large bowl combine all of your seeds and oats and stir it up. Sprinkle over the psyllium and salt and give it another stir up.
If you use coconut oil then you need to melt it, either in a pot on the stove top or in the microwave, your choice, be careful not to over heat it. Add your honey to your warm oil and stir together until nicely combined.
In another pretty big bowl add your warm water then whisk as you pour your oil/honey into your water. If your temperatures are all fairly similar then the liquids will combine nicely :)
Give the dry seed mix another quick stir up and spread it out in the bowl. Pour your liquid mixture all over your seed mix and give it a quick stir to evenly spread the moisture around.
Now split the mixture! Get two separate bowls and add each of your flavours to each bowl. Now you will need to account for the extra weight of the Fig & Pecan flavour. With approximately 100g extra in weight you need to compensate with your seed mix until you have two evenly weighted bowls. Stir them up.
place a sheet of baking paper over a baking sheet covering it completely. Tip one of your mixes on to it and squash it together into a reasonably nice rectangle shape. Take your time and try to get it kinda even and centered. Place another sheet of baking paper on top and use a rolling pin to smooth it out into a thin sheet less than 1 cm thick.
Try to keep the edges the same thickness as the center for the best even crunch.
Place a paper towel under the top sheet of baking paper and leave them overnight on the bench to dry and set.
Day 2
Set your oven at 170 C, Fan forced. Remove your top sheet of baking paper and put it aside to use later. Pre-cut your crackers, I use a pizza cutter for this.. you can just use a knife. Try not to cut all the way through, even just half way through will do. This will help with flipping it!
Set your oven at 170 C, Fan forced. Remove your top sheet of baking paper and put it aside to use later. Pre-cut your crackers, I use a pizza cutter for this.. you can just use a knife. Try not to cut all the way through, even just half way through will do. This will help with flipping it!
Place in the oven and bake for 25 minutes.
Remove from the oven and place your reserved sheet of baking paper on top. Place either a chopping board or another oven tray on top and careful not to burn yourself, flip the whole lot over!
Remove the new top sheet and return to the oven for a further 20 minutes or until golden and evenly toasted. If it’s not quite evenly toasted and crunchy then separate the crackers and rotate them so that the inside crackers are on the outside of the oven tray. Return to the oven until you are happy with your crunch, (I quite like the odd chewy one too :)
Happy Silly um baking! ENJOY
Jasmin Hill
Remove from the oven and place your reserved sheet of baking paper on top. Place either a chopping board or another oven tray on top and careful not to burn yourself, flip the whole lot over!
Remove the new top sheet and return to the oven for a further 20 minutes or until golden and evenly toasted. If it’s not quite evenly toasted and crunchy then separate the crackers and rotate them so that the inside crackers are on the outside of the oven tray. Return to the oven until you are happy with your crunch, (I quite like the odd chewy one too :)
Happy Silly um baking! ENJOY
Jasmin Hill