In our pantry, we always have a bunch of crackers ready. You can usually keep them for a long time, and it is an easy snack when you suddenly get hungry. What is always the case with us, haha. But seriously: it is convenient to have them in your house.
When it comes to ready-to-eat crackers, our preference goes out to the better organic brands. For example, we find the crackers (with sesame) of the Eden brand delicious. However, there are so many varieties (and extra flavors) to choose from. LifeFood, for example, also has some delicious flavors in their assortment. There are also gluten-free crackers, raw food crackers, and rye, spelt, linseed, or ‘whatever’ crackers on the market. Something for everyone.
The other nice thing about crackers is that you can easily make them yourself, and you can also experiment a lot with them when it comes to ingredients (including vegetables and herbs). Although it must be said that the ratio between those different ingredients (and especially the balance between moist and dry) is extremely important. At least; if you do not want to bite your teeth and/or your cracker looks like a piece of soft wallpaper 😉
Too risky to start it, you say? Do not fear. With the recipe below you can try your first ‘homemade cracker’ and later experiment with it. You can keep these crackers in your pantry for about a week. In a closed box though.
A lot of cracker fun!
- 120 gram sunflower seeds
- 1 tsp miso paste
- 30 grams grated carrot
- 1 clove of garlic
- 2 tbsp water
- 1 tsp olive oil, or (melted) coconut oil
- Black pepper, freshly ground - to taste
- Roast the sunflower seeds for a few minutes in a dry frying pan over a high heat. Check and stir regularly so that the seeds do not burn. Pour them into a glass bowl or on a plate and allow to cool completely. Then grind them to a powder with a coffee grinder. Peel and chop the garlic.
- Then put all the ingredients in a food processor (chopping function) and mix into a firm, kneadable dough. Finally, put the dough in a bowl and leave to rest for +/- 10 minutes in the refrigerator.
- Preheat the oven to 160° Celsius (320° F) and coat a baking sheet with parchment paper.
- Take the dough out of the bowl and place it on a clean surface that has been sprinkled with flour (possibly gluten-free flour). Roll out with the rolling pin to +/- 3 mm. Sprinkle with extra flour if it sticks to the roll. Divide the rolled cracker dough into smaller pieces. How big or small you can of course decide for yourself.
- Carefully place the crackers on the parchment paper and bake for 10-15 minutes, or until the crackers turn dark brown. No, 'dark brown' is not the same as 'blackened';). Remove from the oven and allow to cool completely.
Tip: can you not wholly manage with the rolling pin? Just use your hands. After all, it does not matter whether one cracker is thicker or thinner than the other. Some call it ‘not being able to cook’ … we call it ‘artisanal’ haha.
These crackers made and approved? Or other nice and tasty cracker ideas? Feel free to share in a comment below!