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Multigrain Rosemary Crackers

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These vegan crackers are made with a mix of healthy flours and toasted sunflower seeds (plus aromatic fresh rosemary). The dough comes together in minutes, then you'll need a rolling pin and pastry wheel for shaping these square crackers.

We love to nibble them with our creamy pumpkin soup!

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What makes multigrain rosemary crackers so special

These crackers are made of an interesting combination of healthy flours which makes them both healthy and extra delicious.

Choose either WHOLE WHEAT FLOUR or WHOLE GRAIN SPELT FLOUR then add CORN FLOUR (flour that's milled from dried corn kernels, not cornstarch), BUCKWHEAT and OAT flours.

Don't forget to add ground toasted sunflower seeds, which add some nuttiness to the crackers. For aromatic herb flavour add a whole bunch of FRESH ROSEMARY LEAVES - finely chopped on a cutting board (pulse them in a mini food processor for a quick solution).

We love to use whole grain flours in our cracker recipes, like in recipes for whole grain sesame chia crackers or crispy whole grain crackers. Try also them!

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How to make crispy vegan crackers

Making these crispy crackers is so simple. You will need only one bowl to combine all ingredients and knead the dough.

  1. First combine together flours, ground sunfloawer seeds, salt and fresh chopped rosemary. In one jug, mix olive oil and water then pour this into flours and knead a compact dough. Leave aside to rest for 10 minutes.

  2. Now, roll the dough out on floured work surface thinly then cut into desired shapes. We used flutted pastry wheel to cut small 3x3cm squares but feel free to cut any other shapes. Transfer them to a baking sheet and bake until they are slightly brown. Your multigrain rosemary crackers are ready to nibble!

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Extra rolling tip

Roll out the dough as thinly as possible, 1-1.5mm. This ensures even baking and crispness of the crackers. If they are not thin enough, they will be rather chewy than crispy.

The best way to do this is to roll out the dough on a floured baking paper or pastry mat, cut the crackers and using a thin metal spatula transfer the crackers to baking sheet.

A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.



Storing multigrain rosemary crackers

If you happen to have any leftover of crackers and need to store them, allow them to cool fully. Place inside an airtight container and they will stay crispy up to 5-6 days.

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Multigrain Rosemary Crackers

MAKES: 80 small crackers
COOKS IN: 30 minutes
LEVEL: Easy

INGREDIENTS

  • 70g sunflower seeds (1/2 cup) 
  • 85g whole wheat or whole spelt flour (3/4 cup)
  • 80g corn flour (flour that's milled from dried corn kernels) (2/3 cup)
  • 50g oat flour (1/2 cup)
  • 35g buckwheat flour (1/4 cup)
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 60ml olive oil (1/4 cup)
  • 120ml water (1/2 cup)
  • 5-6 tablespoons finely chopped rosemary leaves


INSTRUCTIONS

  1. Preheat the oven to 160°C/320°F. Lay sunflower seed in a one layer on a baking sheet lined with baking paper. Toast in the oven for 7-8 minutes or until they start to become lightly brown and fragrant, stirring occasionally. Take them from the oven, leave to cool then finely ground in a mini food processor.

  2. In a medium bowl combine all flours, ground sunflower seeds, fresh rosemary and salt.

  3. Mix olive oil with water in a jug. Pour this into the dry ingredients and stir with a spoon until the dough start to come together.

  4. Now knead the dough with your hands a few times, either in the bowl or on the work surface, until it comes together and is compact. Flatten into disk then wrap the dough in a cling film and place in the fridge for about 20 minutes.

  5. Preheat the oven to 180°C/356°F. Line baking sheet with baking paper. You will have to bake the crackers in batches.

  6. Divide the dough into 2 pieces. Take one piece and roll out the dough with a rolling pin thinly - 1mm. Using a fluted pastry wheel, pizza cutter or a sharp knife, cut the dough into small squares 3x3cm. You will get 80 small square crackers. 

  7. Transfer squares onto prepared baking sheet, prick each with a fork several times and bake in the oven for about 6-7 minutes or until crisp and golden brown around edges. Remove from the oven and leave to cool crackers completely. Serve or transfer to airtight container.

Kitchen essentials:

Mixing Bowl (quality ceramic bowls; high sides and stable base)
Measuring Jug
Wooden Spoon
Pastry Mat + Rolling Pin
Baking Sheet + Thin Metal Spatula


CATEGORIES: Snacks & Nibbles, Rosemary, Sunflower Seeds



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