Super Easy Home-made Crackers

July 2, 2017

Okay, so this technically is not a "seasonal recipe', but it is also a recipe that is never 'out of season'.  It is also a recipe I really want you to have.  In my cook book it is called 'Olga's Flat Bread', after the person who gave me the recipe, but I thought the 'Super Easy' bit might get your attention more effectively.  I got the recipe from a young German HelpXer who stayed with us for 10 days (for those of you who don't know about HelpX, it is short for 'Help Exchange'.  Just like Wwoofing, where people come and stay and help with household or garden jobs in exchange for food and board. It is a great way to meet people from all over the world).  I subsequently made these crackers for my book club, and now they all make them too, so they are also known in some circles as 'Book Club Crackers'.

This is one of those recipes that lends itself to experimentation; i tend to be pretty unadventurous, as i know i like my standard mix of 1/4 cup

linseeds, 1/4 cup sesame seeds and 1/4 cup rolled oats, but i was just thinking after making my current batch that i should try putting some chopped rosemary into the mix.  I used to put sunflower seeds in place of the rolled oats, but i found they made it a bit difficult to make nice straight score marks for breaking the crackers up.  If your score marks aren't straight you'll have trouble breaking the crackers neatly, which may or may not bother you. 

I'm sure some combinations of ingredients will work better than others, but feel free to play around and have fun with the recipe.  I use dinkel flour, as Olga stipulated in the recipe, but she had been prepared to use ordinary wholemeal flour, and was pleasantly surprised to find i had dinkel in the pantry. Other wholegrain flours (e.g. rye flour) will probably also work well; i just happen to like the particular nuttiness of dinkel.  I've told you before, but i'll tell you again; i get my dinkel from our lovely local Biodynamic Demeter farm, Milmore Downs, and you can too - check out their website at:

These crackers make a great snack on their own or served with hummus or some other dip.




Makes a baking sheet full


1 cup dinkel (spelt) flour, or wholemeal flour, rye flour or similar

3/4 cup any combination of seeds and rolled oats, cheese or dried tomato, whatever you like.

1 tsp salt

1/4 cup oil of your choice

1/2 cup hot water


Preheat the oven to 150 degrees Celsius. Mix dry ingredients together in a large bowl.  Combine the wet ingredients and mix into the dry. The mixture should be a bit too sticky but not too soft - it needs to be a spreadable consistency.  Add a bit more water if you think it is too dry, or a bit more flour if you think it is too wet.

Place some baking paper on a large flat baking tray.  Tip the mixture onto the paper and spread to cover the tray (I flatten the mixture a little with a metal spatula, and then use another sheet of paper on top of the mixture and a rolling pin).

Score the flattened mixture in the size that you want to break it in (I use the thin edge of a long metal spatula to do this).

Place in the preheated oven and bake for 1 hour.  Allow to cool on the tray; break along your score lines once cool.  

These keep for weeks in an airtight container, but are best eaten within a few days.






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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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