For a light breakfast or lunch, I can recommend these multigrain seed crackers. They’re easy to make and you can play around with the seeds you prefer. Pumpkin seeds for instance are a great addition or substitute. Or vary with smaller sized crackers to serve with your tapas or cheese platter.
Ingredients for 8 multigrain seed crackers
- 85g whole wheat flour
- 75g rolled oats or oat flour
- 2 tbsp nigella seeds
- 2 tbsp sesame seeds
- 2 tbsp flax seeds
- 2 tsp olive oil
- Pinch of seasalt
- 100 ml water
Materials
- Baking sheet
- Baking paper
- Mixing bowl
- Rolling pin
- Spatula
- Food processor*
* If you use rolled oats
How it’s done!
1. Preheat the oven to 175°C/350°F Fan.
2. If you use rolled oats, start by grinding the rolled oats into flour with a food processor
3. Mix the dry ingredients in a bowl. Add the oil and water and mix until a dough forms.
4. Roll out the dough between 2 sheets of baking paper or on a lightly floured surface. I rolled it out into a rectangle of 26×23 cm/10×9 inch and 0,5 mm/0,2 inch. But feel free to roll them out thinner or in a round or square shape. The thinner the dough, the crispier the crackers.
5. Cut the dough into 8 pieces. I made 8 oblong crackers. But slicing the dough into triangles or pizza slices is a nice variation too.
6. Bake the multigrain seed crackers for approximately 30 minutes until crispy.
Storage instructions: Keep the multigrain seed crackers in an airtight container upto 1 month.
These crackers are one of many tasty Breakfast bakes recipes. Click here if you are looking for more Breakfast recipes.😊
Tried these easy multigrain seed crackers? Let me know in the comments down below if you liked it and feel free to drop any questions or suggestions. It always makes me happy to see photos of your creations. So share them with me @Talesofpastry (Insta + FB) or Tales-Of-Pastry (Reddit).
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