How to make
For the preparation of your recipe, prepare a kitchen scale and measure all the products in the indicated weights, including the water.
You will most easily prepare the crackers in a blender, but the dry ingredients can also be grinded in a coffee grinder, for example.
Place the quinoa, oats, chia, pumpkin and flax seeds and walnuts in the appliance. Grind them very finely.
Add the salt, water and sesame seeds and knead into a smooth and hard dough. If you're using a blender, just add them to the dry ingredients and blend a few times. This way, everything will be perfectly mixed and your dough will be ready in seconds.
Roll it out onto a layer of baking paper into a thin 1-2 mm crust. If it sticks to the rolling pin, sprinkle some rye flour on top or use another layer of baking paper to cover the dough and roll it out, until it is thin enough.
Cut the oat crackers into rhombus shapes with a wavy pizza cutter.
Bake the gluten-free crackers in a 390°F (200°C) oven for 10-15 minutes (keep an eye on them), depending on the thickness. They should be thin and red, so that they become crunchy.
Leave the crackers to cool and break where they are cut.
Serve them as a snack or in the company of a variety of dips, spreads or pâtés.
Very healthy and tasty gluten-free crackers, which are also fat-free and suitable for vegans.
Enjoy your meal!
