Photography by James Butler
Most people on Instagram would have heard of My New Root’s Life Changing Loaf or Crackers before so these bad boys don’t need much of an introduction. How can a cracker be life changing you might ask? I was skeptical too, but trust me, try them and you’ll be hooked. Made entirely of pantry staples, these easy, hassle free biscuits are moorish, nutty, filling and crazily nutritious. As far as the dips go, these are my two favourites to whip up last minute and are easy crowd favourites.
I almost always have a batch of these crackers in the pantry or freezer for snacks or when people come around. I’m obsessed to the point that I have almost memorised the recipe by heart (practical or pathetic?) Every time I serve these to friends or family, I always get asked ‘what’s in these?’, ‘can I have the recipe?’ or ‘where did you buy these from?’. So family, friends and followers, I have promised you all the recipe, so here goes…
Seriously Life Changing Crackers
recipe from Sarah @ My New Roots Blog
Makes 4-5 trays of crackers (in other words, heaps!) Feel free to half the recipe!
1 cup sunflower seeds
1/2 cup flax seeds (or meal)
1/3 pumpkin seeds/pepitas
1/4 cup sesame seeds (toasted, black or plain)
1 1/2 cups oats (quinoa flakes work for gluten free)
2 tbsp chia seeds
4 tbsp psyllium husk
1 tsp sea salt
1 tbsp maple syrup/stevia/rice malt syrup
3 tbsp coconut oil, melted
1 1/2 cup water
1. Pre-heat oven to 160 degrees fan-forced.
2. In a large bowl, combine all the dry ingredients and stir until combined.
3. Add coconut oil, sweetener of choice, and water and mix very well until all the ingredients come together and the dough becomes quite dark, thick and sticky. If the mixture becomes too tough to mix, add a few more dashes of water. Season with any flavours you like.
4. Gather a big handful of dough and place in between two sheets of baking paper. Using a rolling pin, roll the dough out into a thin sheet (as thin as it will roll). Remove the top layer of baking paper (use for the next lot) and place the sheet of cracker dough on an oven tray. Score the crackers with a knife (a pizza cutter works best) in whatever shape you fancy and leave for up to 4 hours to dry out a bit (or straight in the oven).
5. Repeat with remaining dough until all of it is gone. Place the trays of cracker dough in the oven for 30-40 minutes (sometimes longer, sometimes less – depending on the oven) until brown and crisp. Remove from the oven, flip the crackers and remove the baking paper. Bake on alternate side for roughly 10 minutes.
6. Turn the oven off and leave the crackers to cool in the oven. Once cool, break up along the scored lines with your hands and leave in an air tight container for up to 2 weeks. (You can refresh in the oven if they start to soften)
This recipe is so forgiving. As long as you the right ratio of seeds/nuts/oats to psyllium husk and water you can use whatever you have in the pantry. I’ve sometimes used less seeds and added some almond meal. Sometimes I forget the stevia/maple syrup and other times I’ve accidentally doubled the amount of coconut oil, but it really doesn’t matter! They always come together – life changing, huh? Play around and find a combination that you like!
Side note: In saying this, don’t forget the psyllium husk. These little things absorb so much liquid and they are what keep the crackers in one little piece – they are the MOST crucial ingredient!
You can flavour the crackers however you please, but I like to keep mine plain with a good pinch of sea salt. In the past I’ve done chopped dehydrated tomatoes and basil, thyme and rosemary or even some orange zest for a sweet change.
Easy Avocado Guacamole
1 large (2 small) avocados
2 tbsp fresh lemon/lime juice
pinch of salt
pinch of pepper
a few drops of tabasco sauce
a spring onion, finely sliced (to serve)
4 cherry tomatoes, chopped (to serve)
1. Mash the avocado with a masher/fork/spoon/knife/blender, I usually chose the fork option or mini masher to avoid more washing up (logic).
2. Add the salt, pepper, tabasco sauce (careful!), half the chopped spring onion and mix.
3. Spoon into a bowl and top with remaining spring onion and chopped cherry tomatoes.
can of chickpeas, drained and rinsed (reduced salt)
half a lemon, juiced
1-2 tbsp unhulled tahini (either work fine though)
1 clove garlic
1 tsp ground cumin
sea salt, to taste
dash of olive oil, extra to serve
toasted sesame seeds, to serve
1. Place the drained chickpeas, juice, tahini, garlic and cumin in a narrow deep container/jug (if using stick blender) or chuck everything in a blender and use the high speed! Using a stick blender, place on the highest setting and blend all ingredients until thick, creamy and there are no little chickpea bits, or masses of garlic clove.
2. Spoon into a bowl and serve with a drizzle of olive oil and sprinkle of toasted sesame seeds.