Ingredients
- 250g whole grain flour (kamut, spelt, or buckwheat)
- 40g mixed seeds (sesame, pumpkin, sunflower)
- 100g warm water
- 90ml extra virgin olive oil
- 15g bread yeast
- 1 heaped tsp sea salt
- 1 tsp psyllium powder (if gluten-free)
Instructions
Dissolve 15g of bread yeast in 100g of warm water, then add 90ml of extra virgin olive oil, a heaped teaspoon of sea salt, 250g of whole grain flour (kamut, spelt, or buckwheat), 1 teaspoon of psyllium powder if making gluten-free, and 40g of mixed seeds. Knead the dough, then roll it out thinly on a baking sheet brushed with olive oil. Cut the dough into squares or triangles. Bake at 170°C (338°F) until golden, about 15 minutes. For best results, store the crackers in an airtight container once they're cool.
They can be made with kamut, spelt, or buckwheat flour for a gluten-free choice, and are packed with a mix of sesame, pumpkin, and sunflower seeds. These crackers are perfect for maintaining their crispiness when stored properly
