I love nuts and seeds. My family, not so much. I made this delicious bread and I was the only one who liked it. I found this recipe for crackers and thought I would try them. I love them, they are crunchy, nutty and delicious; but my family wasn't so keen. Maybe it's just me, I thought.
Well, I was headed out for work for about 3 weeks and I didn't want these crackers to go to waste, so I took them to work hoping someone would like them...they were gone in one afternoon. Everyone loved them and I had several requests for the recipe. So, it isn't me who likes unusual things, it is the rest of my family who doesn't know what is good. I felt vindicated.
I'm making them often so I have a supply through the holidays. I hope you try them and enjoy them as much as I do.
Oat, Seed and Nut Crackers
Bon Appétit, November 2016
1 cup old fashioned oats,
3/4 cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 Tbsp. chia seeds
3 Tbsp. poppy seeds
1 tsp. kosher salt
4 tsp. vegetable oil
1 Tbsp. pure maple syrup
3/4 cup room temperature water
Mix all ingredients in a medium bowl and stir until soaked. Let sit 10 minutes to allow mixture to thicken. Form into a ball. Place on a parchment-lined baking sheet, press another sheet of parchment on top, and roll our to 1/8" thickness (the shape doesn't matter). Remove top layer of parchment. Bake cracker until golden brown around the edges, 15-20 minutes. Remove from oven and carefully turn over cracker; remove parchment. Bake cracker on same sheet until firm and the other side is golden brown around the edges, 15-20 minutes. Let cool on baking sheet, then break into pieces. 8 servings.
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December 2, 2016 Sunrise 10:24 Sunset 2:57 Temp. H -4/ L -12˚F