Let's be honest, when it comes to cooking and baking, I like to take the easy route.
Whilst sometimes I'll have a grandiose idea to create a masterchef inspired creation that takes 3 hours to make, 14 hours to set and six pages of ingredients, generally speaking the hardest part of my recipes is getting my food processor out of the cupboarding and walking it over to the kitchen bench.
And that's only if I bother to include the food processor in said recipe (one bowl recipes are a favourite of mine for that reason).
But I know what you're thinking, you're talking about simple recipes and yet here you have homemade crackers..... yup.
But whilst these crackers may look like they'd be complicated to make, they're actually a little bit sneaky.
You see, they take less than half an hour to make from start to finish.
And I'm not kidding, the hardest part of this recipe really is getting the food processor out. Once you've done that part, all you've got to do is pulse, flatten, slice and bake. No kneading, no cookie cuttering, no fussing - just delicious crackers in less time than it would take you to buy them from the shops!
Even better? These crackers are jam packed full of nutritious ingredients - and they're made to suit a wide variety of diets. Whether you need something that's gluten free or grain free, paleo or vegan, low carb or even nut free, I've got you covered.
But if you're not paleo or vegan or whatever, I promise you'll love these too. In fact, they go ridiculously well with a nice hunk of brie ;)
So let me share the recipe with you! >>
Easy Homemade Paleo Seeded Crackers Recipe
makes ~3 dozen small crackers or one cookie sheet
low fat, clean eating recipe, gluten free, grain free,
paleo, egg free, dairy free, nut free option
1 1/4 cups (125g) almond meal*
2 tbsp (15g) flaxseed
1 tbsp (7g) coconut flour
1/4 cup (30g) raw pumpkin seeds/pepitas
2 tbsp (20g) raw shelled sunflower seeds
2 tbsp (15g) chia seeds
1 tbsp (15g) coconut oil
2-3 tbsp cold water
- Preheat oven to 150C/300F. Get out a baking sheet and set aside.
- Add your almond meal, coconut flour and flaxseed to your food processor and pulse until your flax is slightly broken up (note: you can do this without a food processor and just mix your crackers by hand).
- Add in the rest of your ingredients (except for the water) and pulse until your coconut oil is distributed throughout the mix.
- Pulse in your water 1 teaspoon at a time until your mix starts to clump together. You want to make sure the mix is not too wet so stop adding water as soon as the mix clumps into a ball.
- Take your dough out of your food processor (or mixing bowl) and place it onto a sheet of baking paper the size of your baking sheet.
- Place another sheet of baking paper over the top and roll your cracker dough out with a rolling pin until it's about 1/4 inch thick.
- Once your cracker dough is evenly rolled, take your top piece of baking paper off and cut the dough into pieces with a sharp knife.
- Take your baking paper sheet with the cut pieces and place it directly onto your baking sheet (no need to remove the pieces or separate them) .
- Bake your crackers for 15-25 minutes or until crisp and golden.
- Remove from the oven and allow to cool before serving and enjoying.
- These crackers will keep for a week or so in an airtight container at room temperature.
*You can replace the almond meal with the same amount of ground sunflower seeds for a nut free version.
But tell me, are you a fan of easy recipes like me or do you like something a little more complicated?
What's one of your favourite deceptively simple recipes?
That is, a recipe that seems complicated and impressive but is actually really really easy. Homemade crackers is definitely mine as they kind of have a Martha Steward domestic goddess vibe going on ;)