Healthy Salt and Seed Crackers
Healthy Salt and Seed Crackers are a tasty addition to any homemade cracker platter. This recipe is likely best eaten on its own. The toppings complete it. Of course, it can be used as a dipper, but this is not a cracker recipe created to dip.
Servings: 140 small crackers
Ingredients
- 3 cups 720 ml, 240 gm, 8½ oz rolled oats
- 2 cups 480 ml, 280 gm, 10 oz plain (all-purpose) flour (I will use stone ground next time)
- 1 cup 240 ml, 80 gm, 2¾ oz wheat germ
- 3 tablespoons 45 ml, 40 gm, 1½ oz sugar
- 1 teaspoon 5 ml, 6 gm salt
- ¾ cup 180 ml vegetable oil
- 1 cup 240 ml water
- 1 large egg white
- cracker topping ideas: sesame seeds poppy seeds, nigella (onion) seeds, salt
Instructions
- Mix oats, flour, wheat germ, sugar and salt together in a large bowl
- Combine water and oil; stir into oat mixture until a dough forms; my dough was very stiff
- Form dough into disk, wrap in plastic: set aside in fridge for 20 minutes or up to a day
- Preheat oven to moderate 325°F (160°C/gas mark 3)
- Divide dough into quarters, working one piece at a time (remaining pieces in the fridge)
- On a lightly floured surface, roll dough to 1/16 inch (1½ mm) and transfer to parchment lined baking sheet by carefully wrapping around rolling pin
- Brush dough with egg white mixed with a tablespoon of water; sprinkle with seeds and salt of your choice
- Cut dough with pizza wheel; bake for 15-18 minutes until brown
- Store in an airtight container and eat within two weeks
Notes
Crackers that are not crispy once cooled, may be returned to the oven to crisp up