The Life-Changing Crackers

Because the bread is so good, she created a cracker version. Perfect accompaniment to a cheese plate!

from My New Roots

The Life-Changing Crackers
Print Recipe
The Life-Changing Crackers are made with whole grain oats (choose gluten-free if necessary), and seeds. They are high in protein and high in fiber. They are completely vegan. Everything gets soaked for optimal nutrition and digestion. They are easy to make, require no special equipment and are pretty darn hard to mess up.
Servings
2 baking sheets of crispbread
Servings
2 baking sheets of crispbread
The Life-Changing Crackers
Print Recipe
The Life-Changing Crackers are made with whole grain oats (choose gluten-free if necessary), and seeds. They are high in protein and high in fiber. They are completely vegan. Everything gets soaked for optimal nutrition and digestion. They are easy to make, require no special equipment and are pretty darn hard to mess up.
Servings
2 baking sheets of crispbread
Servings
2 baking sheets of crispbread
Ingredients
Rosemary, Garlic & Smoked Salt (half batch)
Fig, Anise & Black Pepper (half batch)
Servings: baking sheets of crispbread
Instructions
  1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
  2. Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
  3. Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
  4. Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.
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