Oat and Seed Crackers


A charcuterie platter is often my contribution to an event or gathering, and I take the assembly quite seriously! Often composed on a slate board, it has to be a robust combination of cheeses, meats, dried and fresh fruit, nuts and of course crackers. This year I decided to make my own crackers for a holiday platter. The variety of seeds provide quite an impressive amount of nutrients and minerals. It’s hard to believe that these crackers are so easy to make, nutritious and gluten-free. Enjoy the holiday!

  • 1 cup old-fashioned oats
  • 3/4 cup raw pumpkin seeds
  • 1/3 cup raw sunflower seeds
  • 1/3 cup sesame seeds
  • 3 tablespoons chia seeds
  • 3 tablespoons poppy seeds
  • 1 teaspoons kosher salt
  • 4 teaspoons of a neutral oil (vegetable, canola, grapeseed)
  • 1 tablespoon good pure maple syrup
  • 3/4 cup room temperature water

Pre-heat the oven to 375 degrees. Combine the oats, seeds and salt in a large bowl and stir to combine. Combine the oil, syrup and water together in a small bowl and pour over the oat/seed mixture. The mixture should soak for 10 minutes in order for the liquid to be absorbed and the mixture to thicken. Form the mixture into a ball and place it on a baking sheet lined with parchment paper or a silicon pad (Silpat). Roll or press the mixture into a 1/8-inch thick rectangle. Bake the cracker until golden brown around the edges, about 15-20 minutes. Remove from the oven and carefully turn the cracker over, it’s ok if it breaks into pieces. Bake the cracker on the other side for about 15-20 minutes or until golden brown. Let it cool and break it into pieces. Serve with a dip or spread, butter or on a festive holiday platter.

Inspiration: Bon Appétit

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