I love crunchy foods… and especially crackers. I have been looking for the perfect cracker recipe for quite a while now.
We eat a lot of crackers at home, and I have been wanting to find a recipe that is quick, easy, and of course delicious. This recipe is based on shoogiez‘s recipe – and I was so glad to find it!
I first met Avishag (“shoogiez”) when I was in high school – her older brother was one of my best friends (and is still one of my favourite people, we just live in different continents now..). In the past year we have reconnected through the virtual vegan world, as I started seeing more and more of her recipes in online Israeli vegan groups, and quickly realized it was her!
Since she first posted this recipe, we have made it at home every week, and it has become a staple for us – it’s just perfectly crunchy, packed with flavour, and there is no need in kneading and rolling any dough – just mix it all in one bowl, and into the oven!
I am posting this recipe with her permission, and with a few minor additions of my own. Check out her page for many more great recipes!
Prep time: 5 minutes
Cook time: 45 minutes
Makes 25-30 crackers
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Ingredients
- ½ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup flax seeds
- 2 tbsp chia seeds
- 2 tbsp sesame seeds
- 1 tbsp nigella or black sesame seeds
- 2 tbsp Za’atar*
- 1 tsp garlic powder
- ½ tsp salt
- ¼ cup arrowroot starch
- 1¼ cup boiled water
- 2 tbsp olive oil
- 1 tbsp tahini
*You can substitute the Za’atar with 2 tsp of other dried herbs (rosemary, thyme, basil oregano etc)
Instructions
Preheat oven to 350°F.
Place all seeds, spices, dried herbs, and arrowroot starch in a medium bowl and mix together.
Add boiled water, olive oil and tahini.
Mix well – at this point the mixture will be pretty runny – and set aside for 5 minutes (the batter will thicken a bit).
Layer a baking sheet with parchment paper – I use an 11″ x 18″ baking sheet, and it is perfect for 1 thin layer – if your baking sheet/pan is smaller, use 2 sheets/pans, to allow a thin layer in each one.
Pour the mixture onto the baking sheet.
Using a spatula, spread the batter evenly, as thin as possible.
Bake for 20 minutes, then rotate the pan in the oven, and bake for another 25-30 minutes, until the top of the batter starts to firm up and the bottom easily peels off and separates from the parchment paper – if it’s still sticking to the parchment paper, let it bake for a few more minutes.
Set aside to cool down, then break into pieces – if some of the centre pieces are still a bit soft after they cool down, let them sit in a bowl overnight, uncovered, and they will firm up.
If you want even-sized pieces, cut them after the first 20 minutes in the oven – a pizza knife works great.
Enjoy these crackers with my Red Onion Jam, Turmeric Ginger Lentil Dip, Pesto, Chai Spice Apple Jam, or some of my other Dips & Spreads recipes
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media
