The wonderful thing about the Life Changing Cracker recipe is that you can customize the flavours by adding different gourmet ingredients. You can take them to sweet or savoury town. You can throw in some superfoods if you like, or just stick to the plain, yet delicious base recipe. I love dividing up the dough and creating multiple kinds of crackers all in the same batch. I made two different versions last time: Rosemary, Garlic & Smoked Sea Salt, and Fig, Anise & Black Pepper. Both were totally delicious and worked well with dips, spreads, and cheese. I also really enjoyed them on their own, totally unadorned. Because I loved these combos so much, I’ll give you the recipes for them below – just remember that they are for half a batch of dough respectively.
The Life Changing Crackers can be made into any shape you like too, so get creative. Use cookie cutters, biscuit cutters, pasta or pastry cutters if you have them. A simple knife works too. And if you like things rustic bake the whole tray until crisp, then break them up in free form pieces before storing them.
The Life Changing Crackers
- 1 cup / 135g sunflower seeds
- ½ cup / 90g flax seeds
- ⅓ cup / 50g pumpkin seeds
- ¼ cup / 40g sesame seeds, unhulled if possible
- 1 ½ cups / 150g rolled oats
- 2 Tbsp. chia seeds
- 4 Tbsp. psyllium seed husks 3 Tbsp. if using psyllium husk powder
- 1 ½ tsp. fine grain sea salt
- 1 Tbsp. maple syrup for sugar-free diets, use a pinch of stevia
- 3 Tbsp. melted refined coconut oil or ghee
- 1 ½ cups / 350ml water
- flaky sea salt, to finish
Half-Batch Herb – Pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp black pepper
Half-Batch Garlic – Chili
- 1 ½ tsp garlic powder
- ¼ tsp chili powder, more or less as desired
- Start by melting the coconut oil over low-medium heat.
- In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
- Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours (if you have the time), or all day or overnight.
- Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
- Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.