Rye n Seeds Crackers

inspired by my friend Lone’s Danish Crispbread recipe and my own black pepper oatcakes. They lend themselves to “brown paper packages tied up with string” moments in life.

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As some of you know I like all things crunchy (often meaning fried): crisps, those chick pea chips, grissini, crostini, croutons, granola (but not muesli), roast potatoes, roasted nuts and other guilty pleasures.  Unlike other “healthy crackers” which I often find taste like mouthfuls of tasteless tree pulp these deliver. Loads of interesting texture, full on flavour, a tad more healthy and full of Omegas than crisps and a super kerr-runch.  I up the ante by adding different spice blends and you can happily customise yours too.  Here are the ones I made in this batch:

Lime leaf & Chilli, Cumin & Black Pepper & Pink pepper & Nigella

but I often make them with just rough ground black pepper to serve with cheese, use for dips or eat on the run. Yes I eat on the run 🙁 guilty as charged.  Unlike other cookies and delicate biscuits these crackers really need no special skills and are impervious to any over handling.  Tough little cookies indeed.

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Ingredients 

just keep the ratios the same and you will be fine

 

  •  120 g oat meal (blitz up porridge oats in a blender if you cannot find oatmeal)
  •  120 g sesame seeds
  •  120 g linseed
  •  120 g poppy seed
  •  120 g sunflower seeds
  •  120 g pumpkin seeds  (as long as you have 600g of various seeds you wont go far wrong)
  •  450 g rye flour  (I use wholemeal and organic and I love the deep taste and its kind of a Skandinavian thing)
  •  400 ml water
  •  220 ml unprocessed sunflower oil
  •  2 tsp baking powder
  •  4 tsp salt
  • 2 tsp of each of your spices, roughly ground

How To

Mix everything up in a bowl together. Yes really that is it.  And you will end up with something that looks like this:

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It looks unspeakably revolting but bear with…. you need to roll it out quite thin/ or press it into a shallow tin with your hands.

Here is where there are a few different methods. But what you want is a thin layer of dough evenly spread in the tin and by thin I mean 4-5mm.  Put some baking paper on the bottom of the tin and either:

1. press down with your hands (it wont stick as there is oil in the mix) until its all pressed in

2. Roll out on a sheet of baking paper and lower into your tin and cut away excess

3. the way I do it – place a second sheet over the top and roll out until all even

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With a sharp knife cut the dough into squares BEFORE baking.  Ok yes I forgot once too…break up into pieces and declare the result “rustic”.

Bake for 20-30 mins at 180C and then when they come out they will still be soft – This is the time to break them apart and ensure no ruptured crackers!

Let them cool and munch on

 

 

 

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Comments

    • Leave a Reply

      Rachel Sargent
      July 24, 2014

      you can do many variations and make them your own…sometimes I just make sunflower and black pepper ones to eat with cheese. Enjoy!

  1. Leave a Reply

    Val
    July 20, 2014

    Look and sound great and sooooooooooo healthy. will be making this week…
    xxxx

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