I don’t really get the appeal of smoothies. Yes, I know they are jam-packed with tons of healthy foods, but honestly, they have no crunch. If I’m going to take in calories, I want to chew my food. (I make an exception for wine, because there are exceptions to every rule).
These crackers are ideal for when hunger strikes at 4:00 pm and I want to devour everything in sight. They satisfy my craving for salt and crunch. And, as a bonus, I know that they are densely packed with good- for-me ingredients.
The problem with most packaged crackers is that just a few never satisfy me. Plus, the list of ingredients almost always contains items I can’t pronounce, and probably shouldn’t be eating. The healthy packaged crackers, while packed with fibre, taste like cardboard.
These crackers are the creation of British food stylist and author Anna Jones. Her Instagram account is gorgeous. I just bought her new cookbook, A Modern Way to Cook, and I am so inspired to cook my way through it.
Oats are the main ingredient, the glue that holds all these seeds together. Feel free to play around with the seeds you add. I used pumpkin, sunflower, sesame, poppy, nigella and fennel.
Add water, a few teaspoons of vegetable oil and maple syrup, and let it sit for about 10 minutes so that the oats can soak up all the moisture.
Divide the batter into 2 and roll each half out between 2 sheets of parchment paper. 
Once baked, let them cool and break into crackers. You can make them any size you like. I was curious to know the nutrient info for these crackers, so I did the calculations. Each large piece (recipe makes 16 large crackers) contains 85 calories, 1.5 grams of fibre and 3 grams of protein.
They are delicious plain, with butter and salt or with some olive tapenade. My friend Sandy has a great tapenade recipe.
Click here to print recipe for Rustic Seeded Oat Crackers.
Mmmmmm will definitely try these on the weekend. Miss seeing you!
Thanks Barbara. I am missing seeing you too. Hope all is well with you and your family.
Tried these and absolutely loved the taste, were loved by all as they served as an appetizer for last week’s football final game. I did find that mine were crumbly and broke easily leaving me with a tasty seed dust, do you think I rolled them too thin or cooked too long?
Hi Ann, I think the problem is with the oats you might be using. I have made these twice now. The first time I made them I was in the U.S. and I used Quaker Old Fashioned Oats. They came out perfectly. When I got back to Ottawa I went to buy Quaker Old Fashioned oats and could not find them here. I made them with Quaker Large Flake Rolled Oats, which I thought was the same thing. I had the same problem you did. They were crumbly and broke easily into tiny pieces. I called Quaker and discovered that they do not sell Old Fashioned Oats in Canada.
I found Bob’s Redmill Old Fashioned Oats at Rainbow Foods and plan to make them again using that brand. I will let you know the results.
I did notice that when I used the Quaker Old Fashioned Oats, the mixture was quite gluey, and held together when I squeezed it in my hands, after letting it rest for 10 minutes. When I used the Large Flake Oats in Canada, after the mixture rested for 10 minutes, when I squeezed it between my hands, it did not hold together. Apparently there is a form of gluten present in oats called avenin. It accounts for 16% of the protein in oats. For some reason, it must be more readily released in the Old Fashioned Oats vs. Large Flake Oats.
Hope this helps. Ask Michelle to bring you some Old Fashioned Oats!!
Thanks Cindy I am in Florida now heading to Michelle’s today so we will make them on the weekend using the oats you suggest.