When I was pregnant with Harry I always made sure I had a box of these crackers in my draw at work. They give you instant energy and satisfaction when you have cravings or feel hungry between meals. Goes really well together with soup, salad or on their own.
I mentioned these crackers in my previous post of Butternut Squash Soup and I finally had a chance to make them. Having a seven month old baby makes you a master in trying to use your time efficiently however, all doesn’t always go to plan as you might be waking up to a new tooth poking through or him trying to learn a new skill. We have been suffering from teething pain for the last few weeks but I think we are out on the other side!…….until the next one……………
These crackers only take 10-15 minutes to prepare however the baking takes longer as you can only bake one tray at the time.
When flipping and dividing the crackers, some loose bits and seeds will break off. I save these and use to sprinkle on salads or soup.
Seed Crackers with Fennel
250 g rolled oats
100 g sunflower seeds
100 g pumpkin seeds
50 g sesame seeds
50 g chia seeds
2 tbsp fenel seeds
3 tbsp extra virgin olive oil
300 ml cold water
1 tsp salt
Pre heat the oven to 200°C/390 °F
Weigh up all the dry ingredients and transfer to a large mixing bowl.
Add the wet ingredients and mix well.
Place half of the mixture to a baking sheet and lay a second sheet on top. Flatten the mixture to about 4 mm using a rolling pin. Remove the top baking paper and bake in the oven for 20 minutes.
After 20 minutes, remove from oven and lay the second backing paper on top again and flip the crackers. Bake underside up for a further 10 minutes until golden. Repeat with the remaining mixture.
Remove from oven and let them cool completely before breaking them into desired sized crackers.
Store in an airtight container for up to two weeks. (I bet they will not last that long;)