These easy oat & seed crackers are the perfect answer to the often heard “I-have-no-time-to-bake” excuse. Seriously, they’re easier to make than picking healthy-labelled crackers at the supermarket.
They come together in just 5 minutes, they require no special equipment and only minimal cleaning afterwards.
And of course, they’re delicious and even slightly addictive, which is why they’re a recurrent treat in our house.
These healthy gluten-free crackers are full of oats, nuts and seeds, making them true protein and fiber powerhouses that will satisfy any hunger or craving for a few hours.
You can have them for rushed breakfasts, lunch, snack, or dessert.
They also contain 2 tablespoons of coconut oil and maple syrup, which are needed to make them hold together.
We love them as such, but they’re great with homemade strawberry chia jam, homemade Nutella (on the blog soon ;-)), cream cheese, or dipped in yoghurt or hummus.
They’re also fun to make with kids and can be made into any shape using cookie cutters. If you like things more rustic, you can also just break them after baking, which is my preferred method.
A few words about flaxseeds
I’ve been using flaxseed since I started studying nutrition and learned about the powerful health benefits of these little seeds.
They’re an excellent source of the essential omega-3 alpha-linolenic acid known for reducing the risk of heart disease and cancer. Flaxseeds are also rich in fiber and minerals like magnesium, potassium, manganese, phosphorus, iron, and copper.
And they’re perfect to get your bowels moving smoothly. In other words, your best ally when constipated.
I try to incorporate at least 2 tablespoons into my daily meals, which is quite easy because they don’t have a strong taste and can be sprinkled over salads, veggies, or stews, or blended into soups or smoothies.
It’s better to consume them ground for optimal absorption of all nutrients and to store them in an airtight container in a dark and cool place.
In a nutshell, these oat & seed crackers are great because they’re:
Full of fiber
Only 5 minutes work
1/2 cup* (50g) almond flour
1 cup (100g) oats (take certified gluten-free oats for GF crackers)
1/3 cup (50g) pumpkin seeds
1/3 cup (50g) sunflower seeds
1/3 cup (35g) ground flaxseed (you can either grind whole flaxseeds in a coffee grinder or buy them ground)
2 tbsp. coconut oil
2 tbsp. maple syrup or raw honey
¼ tsp. salt
Heat the oven to 160°C or 325° F
Mix all dry ingredients in a mixing bowl
In a separate bowl or food processor mix the egg, maple syrup and oil. I find it easy to do this in a food processor.
Combine the wet and dry ingredients in the mixing bowl
Line a baking tray with parchment paper and spread the mixture in a thin layer. It should be about ½ cm (0.2 inches) thick. The easiest (and cleanest) way to do this is by putting another baking sheet on top of the mixture and pressing by hand or with a dough roller
Using a sharp knife, cut lines in the mixture where you would like to crack the crackers after baking (or skip this step and simply crack them into different sizes afterwards)
Bake for 20-25 minutes until the edges start to brown
Allow to cool on a cooling rack before breaking them
These keep well in the fridge in an airtight container for about a week. They’re lovely as they are, or topped with some banana slices, yoghurt, or (homemade) jam.