I can not get enough of these crackers….and anyone who has tried them is raving about how amazing they taste. Combining my absolute favorite sweet food (dates) with probably my favorite savory (zaater) is truly a match made in heaven in my books. They are amazing as a snack on their own, or have them for breakfast with some Sweet Basil Pesto or labna. These crackers are vegan and gluten-free especially if you make sure to use gluten-free oats. They are also loaded with nutrients from the seeds, nuts and dates.
Recipe is inspired by one of my absolute favorite cookbook authors and blogger Sarah Britton of My New Roots. Her books, her blog and recipe apps are nothing short of amazing. Every recipe I’ve tried of hers has been perfect. And her crackers recipe are very accurately named Life Changing…try hers or my variation of it and you will know what I’m talking about. You are going to want to have it morning, noon and night. And once you’re done…come about with your creation and share it with us in the comments below.
The dough must be left for a minimum of 2 hours before baking. This is important to help the crackers start the drying process and crisp up. Also soaking the nuts and seeds helps you get more of the nutritional benefit from them. Now about the psyllium…please don’t skip this ingredient. It’s important to help bind the ingredients together. You can order it in powder form from Blue Passion in Kuwait. Otherwise you can order the powder or the husk from IHerb.
In a food processor, combine the oats, seeds, pine nuts, zaater, psyllium, chia seeds and salt. Pulse a couple of times just to combine, we don’t want to turn anything into a powder. Add the water, molasses and olive oil and again pulse just to combine and moisten the ingredients. Add the dates in thirds, separating them if they are sticky, and pulse a couple of times in between each addition until the dates are distributed evenly. You can also make it in a bowl, I just find it easier to blend in the dates using the processor.
Transfer the mixture to a large sheet of parchment paper or silicone mat. You will need to spread out the mixture to approximately 30cm by 50cm so try and use parchment or a silicone mat the same size or larger. If you’re baking sheets are smaller than that, use two dividing the dough between the two sheets and rolling it out thinly. I first spread out the dough with moistened fingers and then place another parchment paper on top and use a rolling pan to spread it out more thinly. Score the cracker dough using a sharp knife to make the shapes you like.
Now you wait….a minimum of 2 hours or overnight before baking.
Pre-heat the oven to 350F or 170C. Slide the crackers still on the parchment paper onto the baking sheet. Bake for 20 minutes, then remove the oven and flip the crackers upside down onto the same sheet (be careful and protect your hands) then peel off the parchment. Return back to the oven until crispy and golden.
Let cool and break up into your shapes. Store in an airtight container for up to 3 weeks…although I would be shocked if they lasted that long!
Abeer | 12th Nov 17
شو هو السيلليوم
Arwa | 14th Nov 17
السيليوم من نوع من النبات يساعد الكراكرز يكونون متماسكين. هذا الرابط اذا حابة تطلبين من آي هرب
Muna | 14th Dec 17
Leave it in fridge for two hours?
Arwa | 16th Dec 17
Outside is fine
Manar | 17th Dec 17
What is the portion of dates? And water please? Thanks
Arwa | 23rd Dec 17
Hi Manar. The recipe has the amounts. I’m not sure what you need exactly?
Anwar | 6th Jan 18
Thank you Arwa for this wonderful unique blog ❤️ .. i tried the crakers but it is difficult to remove the parchment paper in last stage after flipping .. it sticks on it? Any advise on how to get it like yours ?
Arwa | 11th Jan 18
Hi Anwar. What type of parchment are you using? Any chance you might be using wax paper? I use a silicone baking mat. But at Crumbs we use parchment and it works fine.
Manar | 9th Jan 18
Yes! I just missed it.. sorry for that.. outcome was perfect .. thanks for the recipe ..
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