中文版菜谱：杂粮小饼干multi seed crackers
We all know the health benefits of eating more whole grains and seeds. But the thing is, although very healthy, whole grain pastry items don’t always taste as good and don’t have the smooth texture as the ones made from refined flour.
I have been trying making healthy whole grain snacks at home for a while. After a few tries, I finalized this recipe. These crackers are now my go to snacks for afternoon tea/ coffee.
They are crunchy and crispy. Lots of nuts/ seeds like almond, flax seeds, sun flower seeds, pumpkin seeds, sesame seeds are added to the crackers to make them super tasty and healthy.
I used to buy whole grain crackers from wholefood every week. But these are so much better! I can cross another whole grain item from my shopping list. O(∩_∩)O~
60 g rye flour
60 g oat flour
40 g almond flour
3 tablespoons extra virgin olive oil
1/3 cup of water
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds (both black and white ones)
1/4 cup flax seeds
1/2 teaspoon salt
Preheat oven to 325F/ 163C
Add rye flour, oat flour, almond flour, salt, olive oil and water to a large bowl. Mix with a wooden spoon or a pair chopsticks.
The dough might be a little wet and sticky. It is fine. Cover with with plastic wrap and let it rest for about 10 to 20 minutes.
Mix all the seeds together in another bowl.
Add to the dough. Knead with hands until everything comes together.
Use a pizza cutter or kitchen knife to cut it into small squares.
Bake in the oven for about 40 minutes or until the crackers are slightly golden brown.
Allow the crackers to completely cool down before removing them from baking mat.
They can be stored in air-tight containers or zip-loc bags for up to a week.
They are very crunchy and crispy, loaded with tons of rich hearty earthy flavors.
These crackers are so tasty that I don’t plan to buy multi seeds crackers from supermarket again. O(∩_∩)O~