By Esther Boateng
Forget sickly sweet snacks; instead, curb hunger pangs in between meals by fueling your body with a healthy dose of fiber, fat, and protein. These herb crackers are packed with a variety of seeds, such as sesame, pumpkin, sunflower, and caraway, as well as nuts if you choose to include them. They’re incredibly crunchy, crumbly, and taste great garnished with your favorite savory or sweet topping.
On a good day, I eat two or three meals plus snacks; some days it works, other days it goes “pear-shaped.” For those pear-shaped days, instead of indulging in a sweet snack, I prefer to load up on crackers piled with creamy cheese and avocado or another savory topping. If you fancy a salty/sweet combo, load your crackers with a generous spread of almond or pecan nut butter.
You can also add some fruit, such as dried apricot or dried apple chunks, to satisfy a sweet tooth. When adding fruit, remove a couple tablespoons of the flour mixture and coat the fruit with it to prevent the fruit from sinking to the bottom of the batter during the first bake. You can also use twice the amount of molasses, which will increase the sweetness of the crackers.
- 2 cups full fat milk
- 2 tbsp. apple cider vinegar
- 1 cup self-rising flour
3/4 cup Dr. Cowan’s Garden 18th
Century Toasted Stone Cut Oats, ground to fine oat flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
1/2 tsp. Dr. Cowan’s Garden Pepper Salt
1/2 tsp. Dr. Cowan’s Garden Root Medley Powder
- 1/4 cup molasses
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup caraway seeds
- 1/4 cup black sesame seeds
- 1 Tbsp. fresh thyme or 1 tsp. dried thyme
- 1/4 cup nuts (optional)
- Heat the oven to 350 degrees F and grease a medium size loaf pan.
- Combine milk and vinegar in a bowl and let it sit for about 10 minutes. This is your sour milk mixture.
- To make out flour, grind oats in a blender or coffee grinder until it becomes a fine powder.
- In a large mixing bowl, combine flour, oat flour, baking soda, baking powder, salt, peppersalt, and root medley powder.
- Add the sour milk mixture, molasses, sunflower, pumpkin, flax, sesame, and caraway seeds, and nuts (optional) to the flour mixture, and gently stir.
- Pour the mixture into a loaf pan and bake for 25-30 minutes until golden brown.
- If you can insert a toothpick or a knife into the loaf and it comes out clean, your loaf is ready.
- Remove from the oven and set aside to cool.
- If you’re baking crackers on the same day, wrap the loaf, and place it in a freezer for 1 or 2 hours; the firmer the loaf, the easier it is to slice.
- Cut the loaf into approximately 1/8th inch slices.
- Place the slices on a baking tray and bake for roughly 30-35 minutes, or until they are completely dry.
- Remove from the oven and serve immediately, or store in an airtight container.
The oven temperature is 350 degrees Fahrenheit.
Just for clarification, is this a loaf of bread prior to slicing and drying out the slices? Also, can you recommend a substitute for self rising flour, preferably gluten free? Thanks so much for this and all your wonderful recipes.
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