Ingredients
Scale
- 2 cups plain wholemeal flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tbsp sesame seeds
- 2 tsp flaxseed/linseed
- 2 tsp chia seeds
- 2 tsp poppy seeds
- 1 tsp salt
- 1/2 cup olive oil
- 80mls of water
Instructions
- Preheat your oven to 180c
- In a food processor add all of the ingredients with the exception of the water and blitz until well combined (around two-three minutes)
- Slowly pulse in the water until the mixture forms a dough and comes together (see note one)
- When the dough is ready, turn the mixture out onto a baking paper and halve the mixture
- Roll out each half separately onto baking paper (each half should make around a rectangle of 20cm x 30cm). The dough should be rolled to around 0.25cm thick
- Cut into your desired shapes then place your baking paper on a baking tray and separate the crackers slightly
- Bake for around 10 minutes until lightly golden (check while baking as this could be a little more or less depending on the thickness of your dough and shape of the cracker)
- When baked transfer onto a baking rack to cool before storing in the freezer
Notes
- The mixture will not ball around the blade so you may need to check the texture by pressing a small amount between your fingers, if the mixture comes together and forms a solid then it is ready. If it is crumbly pulse a little more water in to the mix. Take care not to make the mixture too wet
- When not working with the dough you should refrigerate it to ensure it does not get too dry making it difficult to work with
- These crackers can be frozen but they are a little delicate so I recommend placing in an airtight container to freeze rather than in bags