Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Crackers

Servings: 40

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• rolled oats (30 g)
• spelt flour (75 g)
• salt (1.25 g)
• natural brown sugar (15 g)
• olive oil (25 ml)
• water (60 ml)
• pumpkin seeds (30 g)
• black sesame seeds (15 g)
• flax seeds (10 g)

Directions

• Preheat oven to 200 °C (400 °F).
• In a mortar, grind 30 g (1/4 cup) of rolled oats into a fine powder.
• Mix the powdered rolled oats (rough-ish grind is fine) with 75 g (3/4 cup) of spelt flour. Add 1.25 g (1/4 tsp) of salt, 15 g (1 tbsp) of natural commercial brown sugar as well as 25 ml (1 1/2 tbsp) of extra virgin olive oil.
• If you want to add extras, add them now, and stir well.
• Add 60 ml (1/4 cup) of water. Add an extra 15 ml (1 tbsp) of water (sparingly!) if more moisture is needed and knead into a smooth ball.
• Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a thin (~3mm) sheet with a rolling pin.
• Score the dough into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.
• Bake for 10-12 minutes, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!
• For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!

Nutrition Data (Per Serving)