Vegan snack crackers, finger food snack

Ingredients for 1 servings:

• 1 tbsp, heaped flaxseed
• 1 tbsp, heaped chia seeds
• 1 tbsp, heaped sesame seeds
• 1 tbsp, heaped sunflower seeds
• 1 tbsp, heaped pumpkin seeds
• 1 tbsp, heaped oat flakes
• 1 tbsp, heaped cornmeal
• 1 tbsp, heaped mixed nuts (walnuts, hazelnuts, cashews)
• 1 tsp herbs de Provence
• 1 tsp barbecue seasoning
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 1 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp basil, dried
• 1 tsp rosemary, dried
• 1 tsp parsley, dried
• Yeast flakes
• salt and pepper
• n. B. Flour
• n. B. water
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

made quickly

Grind the flaxseeds, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds, oats, cornmeal, and mixed nuts (walnuts, hazelnuts, cashews) and place them in a bowl. I used an electric coffee grinder for this, but a knife or blender will also work. Then add the spices. You can vary the amount according to taste and availability. Mix everything well in the bowl. Add as much flour as needed for the amount in the bowl. Here, I mixed various whole-grain flours (rye, wheat, spelt) with chestnut and buckwheat flour for a tangy flavor. Proceed according to your taste and availability. Mix everything well again. Add the oil and mix well again. Then add the water. You really only need a very small amount; the dough shouldn’t be too wet. Now prepare another bowl of water and form the crackers. Wet your hands after each cracker so they are easier to shape and your hands don’t get too dirty. Place the baking tray with the crackers in the oven and bake at 230°C for about 15 minutes. For the last 5 minutes, switch to top/bottom heat to ensure they’re nice and crispy.