Homemade oat and pumpkin seed crackers

A simple, wholesome, crisp homemade snack.

Why not make fairly wholesome snacks at home?

For a long time I had been wanting to make my own crackers. After much thought, I asked myself: “What if wholegrain oat flakes would do the job?” I gave it a try… and it worked very well! With a few simple ingredients you get thin, crisp crackers, perfect to nibble on or to top as you please.

Homemade oat and pumpkin seed crackers

Ingredients

For one tray of crackers

• 200 g old-fashioned rolled oats
• 70 g pumpkin seeds
• 12 tbsp water, plus a little more if needed
• 1½ tbsp olive oil
• ⅓ tbsp kosher salt

Useful equipment

A food processor, a bowl, two sheets of baking paper, a rolling pin and a tool to cut the dough. The two sheets of baking paper make it possible to roll the dough out very thinly without it sticking to the pin.

Method

1. Blend

Blend all the dry ingredients in a food processor until the texture is fine.

2. Make the dough

Transfer the mixture to a bowl and stir in the water, then the olive oil. Mix until you have a smooth dough that is not sticky. Add a little water if needed.

3. Roll out

Place the dough between two sheets of baking paper. Roll it out carefully to about 1.5 mm thick, or even slightly thinner for very crisp crackers.

4. Cut

Remove the top sheet and cut the dough into crackers. A size of about 2.5 × 5 cm works well, but choose whatever format you prefer.

5. Bake

Preheat the oven to 170 °C. Bake for 12 to 15 minutes, until the edges are golden. Turn the crackers over halfway through, after about 7 minutes.

6. Cool

Take the crackers out of the oven and let them cool on a rack: they become even crisper as they cool.

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Ways to enjoy them

Plain, they are already delicious. You can also serve them with homemade sesame butter (see recipe), slices of avocado, young shoots and a squeeze of lime. They also take very well to herbs, seeds and spices, to your taste.