Hearty, crunchy, full of goodness – whole-wheat crackers are a great idea if you have friends dropping in or have a Netflix series lined up for the evening. Pair them with a Bhut Jolokia Hummus dip or Guacamole. Better yet, dunk them in your evening chai. The lingering aroma of herbs along with the spice-kick from paprika flakes and ginger gives them a unique flair – a far-cry indeed from your boring store-bought refined flour variety. Make snacking a healthier affair with these crackers!
I tried this on a whim one day when some friends were coming over – a risky move, considering I’d never baked these before, but one that paid off handsomely nevertheless. Not only did they love it (a generous lot, these people 😊), my scepticism of baking came down another significant notch as I baked these sesame-crusted beauties.
What I love best – homemade crackers can be versatile like you never imagined. Add parmesan shavings/ cumin/ garlic for a different version. Heck, you could add some palm sugar and cinnamon powder to go the sweet route so you miss those cinnamon rolls a bit lesser while you’re on a diet 😉. Looking for a no simple-carb option? Use oatmeal or buckwheat flour as the base. Want a more savory option? Add some chilli-oil and soy sauce to the dough while kneading. Get my drift?
The prep-work is minimal for this recipe. One skill I’m still least interested in developing is rolling out dough into rotis and chapatis, so I rendered the help’s services for that part. Once the dough is rolled out fairly thin, you will need to cut out crackers in the shape your heart desires – a pizza cutter or knife can be used for cutting into strips, while a round lid or small bowl can be employed for round shapes.
Some believe that the oil used for kneading affects the ‘healthy quotient’ as well. While I believe that your health shouldn’t have to depend on the 1.5 tablespoons of oil used in making an entire box of crackers that will ideally be devoured as a light snack or meal inclusion, go on and choose between coconut oil/ olive oil or even applesauce if you want to leave no stone unturned in your pursuit of health. I do use coconut oil sometimes if it ties all the seasonings together. However, it is mostly sunflower oil that I use since it merges beautifully with the seasonings used.
RECIPE: WHOLE-WHEAT OATS HERB CRACKERS
Preparation Time: 60 minutes
- 1 cup whole wheat flour
- 1 cup oatmeal/ oats
- 1/3 cup mixed herbs (I use sage, oregano and rosemary)
- 3 tbsp sesame seeds
- 2 tbsp flax seeds
- ½ tbsp ginger, finely grated
- 1 tsp sea salt
- 2 tsp paprika flakes
- Water, for kneading
- 5 tbsp sunflower oil
Grind oats and flax seeds together to a fine meal.
In a bowl/ processor, mix whole wheat flour with oatmeal, flax seed meal, chopped herbs, grated ginger, paprika, sesame seeds and sea salt. Add water, oil and knead the mixture into soft dough.
Allow the dough to rest for 15-20 minutes.
Preheat the oven at 180°C.
Separate the dough into 2-3 parts and roll on a parchment paper/ kitchen counter until it is about 1/8th inch thick.
Cut into strips using a cookie cutter or knife. You could also make round cracker shapes using a round lid.
Bake the crackers at 180°C for 20-25 minutes. Allow to cool completely and store in an airtight jar.
Pair with a dip of your choice or chai.
NUTRITION INFORMATION (per serving = 7-8 crackers)*
|Of which, Fiber||7 g|
*Recipe is for 8 servings; all values in grams.