Life-Changing Crackers

I adapted this recipe from The Life-Changing Crackers and am posting it here for safekeeping. I changed little beyond making some modifications to suit my oven and baking equipment. I always find inspiration from My New Roots, but this recipe is my favourite from her entire catalogue.

I am never without a batch of these in the cupboard, and use them in a multitude of ways, including but not limited to:

-spread with nut butter and topped with fresh fruit (berries, finely sliced apple, easy-peeler segments).

-dipped into hummus.

-topped with nice cheese and served with a glass of wine for apéro hour.

-broken over a salad as a seedy crouton.

No one finds hyperbole in food more tiresome than I do, but the title could not be more apt when it comes to these crackers.

Makes 16 crackers

Ingredients

75g porridge oats (not jumbo)

155g mixed seeds (I use a bag of omega mix)

1 tablespoon chia seeds

2 tablespoons psyllium husk

3/4 teaspoon fine salt

175ml water

1/2 tablespoon maple syrup

1 1/2 tablespoons olive oil

Directions

Line a baking tray with parchment paper. (The one I use is 37 x 26cm).

Place the oats, mixed seeds, chia seeds, psyllium husk, and salt into a mixing bowl and stir to combine.

Pour in the water, maple syrup, and olive oil. Stir to combine and let it soak in for 2-3 minutes.

Spread out onto your prepared baking tray.

Place another piece of parchment paper on top.

Gently spread out using either your hands or a rolling pin until the dough covers the entire tray. Use the edge of a knife, dough scraper, or off-set spatula to even up the edges as you go.

Leave to soak for at least a further 30 minutes. (I often do this step the night before baking). The seeds will absorb more liquid during this time and you’ll have a more dough-like consistency leading to a crunchier cracker.

Cut into 16 rectangles. (I use the back of a dough scraper for this).

Place into a cold oven. Turn the oven on to 180°C and leave them in there for 30 minutes. Then turn off, leaving the crackers in the oven to continue drying out as the oven cools down.

Remove, and cool completely before putting them into an airtight container or bag for storage.