Crackers can be not only delicious but exceptionally healthy as well. It all comes down to their ingredients. Healthy crackers go well with all kinds of salads and dips, contain no gluten and are rich in omega-3 fatty acids. Here's how to make some:
Whole-Grain Crackers with Sesame and Linseed
Ingredients: 1 cup whole grain flour, 1 tbsp linseed, 1 tbsp sesame seeds, 1/4 cup milk, 1/2 tsp salt, a pinch of sugar, 1/2 baking powder, 2 tbsp olive oil / oil / sesame oil.
Preparation: Sift the flour and baking powder and pour them in a bowl. Add the salt, sugar and seeds. Knead them and pour on the olive oil and milk. Knead a dough from the mixture, put in the fridge for 10 to 15 min.
Using your hands, form small flattened crackers from the dough. Arrange them in an oven dish covered with baking paper. Another option is to form the dough into a giant sausage shape and cut it into thin slices, then put those in the oven dish.
Bake the crackers in a preheated 390°F (200 °C) oven for about 15 min. or until they gain a slightly golden color.
Healthy Buckwheat Crackers
Ingredients: 1/2 cup unrefined buckwheat, 3 1/3 tbsp linseed, 1-2 tbsp nutritional yeast, 3 garlic cloves, 1 pinch dried oregano, 1 pinch dried basil, 2-3 tbsp olive oil, 1 1/3 tbsp peeled pumpkin seeds, 1 1/3 tbsp peeled sunflower seeds, sea salt.
Preparation: The lighter the buckwheat, the better. It must not be blanched or processed in any way.
Soak the buckwheat for one day in water, then leave it for 1-2 days to sprout. It's good to wash it several times a day. Once it sprouts, it's ready.
Wash the buckwheat and drain it well. Pour it into a blender along with the linseed. Blend lightly, then add the remaining spices, nutritional yeast, oregano, basil, sea salt and olive oil. Add water carefully so it doesn't get too runny.
Taste the mixture and season as you like. Pour the prepared mixture onto baking paper, spread it out evenly and cut out crackers. Sprinkle the sunflower and pumpkin seeds on top but be sure to soak them 1-2 hours in water beforehand to get rid of the enzyme inhibitors. Press down on them lightly with your hand so they stick.
Leave the crackers in the oven at 140°F (60 °C) for 1 hour, then lower the temperature to 100°F (40 °C). They're ready once they dry completely. Store them in the refrigerator. They make for a wonderful bread substitute.
Also be sure to try out: crackers with basil without flour, crackers with linseed, tomato crackers with spices, crackers with cheese and ginger.
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