Life-Changing Crackers

The Cowgirl Gourmet slightly adapted this recipe from Anna Jones in her second cookbook "A Modern Way to Cook"


These super seedy and easy to make crackers are absolutely addictive and will ensure you long-lasting, deep relationships to anyone who tastes them. Toasty, crispy and loaded with flavor, these are perfectly delicious eaten alone, with a slab of butter and sturdy enough to use as a scoop for dips and cheeses.   


Makes 2 sheet pans


1 3/4 cups gluten-free/organic rolled oats

1 cup sunflower seeds

1/3 cup pumpkin seeds

1/4 cup flax seeds

2 tablespoons chia seeds

2 tablespoons sesame seeds

2 tablespoons poppy seeds

2 tablespoons hemp seeds

1 1/2 cups water

1 1/2 teaspoons sea salt

1 tablespoon maple syrup

3 tablespoons coconut oil, melted


Optional add-ins:

2-3 tablespoons chopped rosemary

1/2 teaspoon freshly ground black pepper


Line two baking sheets with parchment paper. Set aside.


In a big bowl, combine all of dry ingredients together. In a smaller bowl or glass measuring cup, add the water, salt, maple syrup and melted coconut oil and stir until blended.


Add the liquids to the big bowl of seeds and mix well until everything is soaking up the liquids. Let the mixture sit for 20-30 minutes, stirring to encourage the liquids to be fully absorbed. Once there is absolutely no liquid remaining in the bowl and the mixture is thick, divide in half and place one half on each of the lined baking sheets.


Using another sheet of parchment, spread the mixture out using the palms of your hands or a rolling pin until it is about 1/5 inch or 1/2 cm thick. The thinner you can spread the mixture, the more even it will cook. Take the top parchment paper off.


Repeat with the second baking sheet.


Let both sheets sit on the counter for at least two hours or all day if that is better for you.


When ready, preheat the oven to 350 degrees. Using a sharp knife, score the crackers into rectangles or squares. 


Place both baking sheets in the oven and bake for 20 minutes. Remove the baking sheets from the oven.


This is the only hard step and it's really not even that hard. Grab a clean and not hot baking sheet and place it over one of the hot baking sheets. You are going to flip the pans so the underside of the cracker is revealed. (This is a lot like flipping a frittata, and this quick video will give you a better idea of how this works, because it can be tricky the first time. Click here for the video.)


Now peel off the parchment paper and slide the sheets of crackers back to the hot baking sheet. If you are able to score the backside of the crackers a bit to help them break easier after cooking, do so now, and then put it back in the oven.


Repeat with the remaining baking sheet.


Bake for another 20-30 minutes, keeping an eye on the crackers as you want them to be golden and crispy. It was about now when I removed one baking sheet at a time and began to reinforce the cuts so the crackers would begin to break along the intended scores. The outer edges of the crackers will get more golden than those in the center and can be removed as needed.


When they are ready, remove baking sheets from the oven and allow to cool. Then completely break or cut along the lines where the crackers have been scored.


Serve immediately with butter or let cool and serve later with spreads and/or cheese. Reserve any remaining crackers in a tin or ziploc bag. These will stay fresh for up to one week.

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