Crispy, morish, energy-dense, little gluten-free crackers. Just like the ones they sell in that fancy deli, only better.
Back in 2015, I had a glorious evening baking with a then heavily pregnant Maria Mayerhofer at one of her Bake with Maria healthy bread making classes. Maria walked us through these easy crackers with her trademark Danish hygge, including the process of rolling the dough out thinly between two sheets of baking paper (very important) and marking out the crackers with a knife before baking. I’ve been serving them to friends and catering clients ever since. Indeed, this is probably one of the most sought-after recipes I use (Josie, you cruel mistress, why have you held out so long?)
My version uses chia seeds and pseudo-grain buckwheat flour instead of Maria’s rye. This substitution renders them gluten-free – if that’s your thing.
Maria’s Buckwheat Seed Crackers
50 g pumpkin seeds
50g sesame seeds (i used black sesame here)
50g chia seeds
40g oats (if you’re baking for a celiac, look for certified gluten-free oats)
50g sunflower seeds
130 g buckwheat flour (again, if you’re baking for someone coeliac, look out for buckwheat flour produced in a certified gluten-free environment)
130g cold water
60 g olive oil
4 g baking powder
4g salt (to taste)
Optional: 2 tsp. dried cumin seeds/ caraway/ thyme/ oregano etc.
- Measure all the dry ingredients – a digital scale can be dead useful here. Mix all the dry ingredients really well.
- Add the olive oil and water. Give everything a hearty stir with a wooden spoon. You can also use a standing mixer. The dough should be wet but cohesive.
- Line two flat baking trays with baking paper. Cut another piece of baking paper the same size as the two trays. You should have three sheets to play with now.
- Divide the dough into two and place one on each lined tray. Place the extra sheet over the first tray and manipulate the dough to the edges of the tray using a swiping motion with your hands. Get it as thin as you can with your hands, then follow up with a rolling pin until the dough is only 1-2mm thick. Push the limits of flatness here, if you can,
- Using a sharp knife, mark out the lines where you want your crackers to break. In Maria’s class, many opted for a uniform, oblong criss-cross. I went with more ‘Charlotte’s Webb ’ type shards because I love the way they look on a platter.
- Bake the crackers for about 15-20 minutes. They should be warmly coloured and a little crispy (they will crisp up more when they cool). If any of the middle ones are still soft, pop them back in for a few more minutes.
- Once cooled, break apart and store in an airtight container. They keep for a few weeks but are usually eaten within a few days.