Happy Crackers

You’d think that for someone who moves around so much my biggest struggle would be with missing people, but mostly, I just miss food. When I am in Denmark I always long for year-round kale; when I am in Canada, I miss Danish rye bread. I settle in a place, get used to what’s available, and then have to leave it all behind. I suppose this is a luxury problem. I’m not feeling much sympathy from you right now.

One thing I surely long for in Denmark is an over-the-top health food Mecca, such as Whole Foods. We got nothin’ of the sort here. Nope, only really cute cottage-like mini shops carrying pretty much the same stuff as the equally adorable place in the neighborhood over. I am still not feeling anything sympathy from you, but it istough! There are things you just can’t find over here. We’re definitely missing out on the superfoods, a long list of supplements, exotic nuts, powdered stuff, …and brown rice crackers, specifically, Mary’s Gone Crackers brand. Even though I am anything but a packaged-food kind of girl, when I get back to Canada it’s one of the few indulgences I buy. They are so crunchy, flaky, toasty, and nutty, all organic and gluten-free without any crazy ingredients, and they are an insanely addictive.


I think there is some expression out there about necessity? You get where this is going. I made my own crackers.

I began by visiting the Mary’s Gone Crackers site and re-familiarizing myself with their virtuous ingredient list. Of course I have no idea what ratios they use in their recipe, but I combined the same foods they use, and in one try, I nailed it. Bam.


Why are these crackers, happy crackers? Because they are made exclusively with whole foods. They are gluten-free and vegan. They are loaded with protein, fiber, minerals, and healthy fats. In fact, how about I break down the awesome nutritional power of these little guys, because they are certainly more than stupifyingly delicious.


Brown rice Brown rice is the least processed and therefore most nutritious type of rice – the only kind that contains precious vitamin E. Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. Rawr.


Quinoa Quinoa is an energy-rich food that delivers heaps of fibre and protein with very little fat and no gluten. The protein quinoa supplies is complete protein, meaning that it includes all nine essential amino acids in a balanced ratio, making it a good choice for vegetarian and vegans concerned about adequate protein intake. And because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this grain may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.


Flax Flax seeds are a miracle food for your digestive tract. Flax seeds have a very high fiber content, including the unique “mucilaginous” fiber which we take advantage of in this recipe. When flax is soaked in water the seeds create a magical goopy gel that acts a binder, but also helps to delay gastric emptying and can improve intestinal absorption of nutrients. Flaxseed fibers help to steady the passage of food through our intestines. Finally, the lignans in flaxseed have been shown to reduce risk of colon cancer.


Sesame The sesame seed is a mineral-rich powerhouse. Copper for thyroid support, maintaining bone health, iron utilization, and free radical elimination. Magnesium for relaxing your nerves and muscles, build and strengthening bones, and keep blood circulating smoothly. And lastly, sesame seeds provide us with high amounts of calcium for building a strong bone matrix, helping clot the blood and supporting muscle function.  



The most brilliant part about this recipe is the customizability. You like black olives? Throw ‘em in there! Garlic? Delicious. Smoked paprika? Excellent idea! Once you make the dough up, there are endless flavour possibilities and combinations to explore. Within one batch of dough you can make as many flavours as you like too – one round of crackers could yield 10 different types if you fancy. Imagine! And because there aren’t any funky ingredients, you can taste the dough before baking to make sure it is seasoned just right. You can even refrigerate or freeze the dough for later use if you don’t want to make it all up in one day. How sweet is that?


Happy Crackers
Cracker Dough
2 cups cooked brown rice
2 cups cooked quinoa
2/3 cup unhulled sesame seeds
½ cup flax seeds
2 Tbsp. tamari
1 tsp. sea salt
3 Tbsp. olive oil


Directions:
1. Place flax seeds in a bowl and cover with ½ cup water. Let soak for at least 20 minutes. At this time you can prepare everything else.
2. In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside.
3. Blend cooled rice, quinoa, soaked flax, salt, tamari and olive oil in a food processor until a dough is created – it should form a ball in the food processor (add water if too dry, one tablespoon at a time). Then add the toasted sesame seeds and pusle to incorporate. The dough will be very sticky.
4. Preheat oven to 350°F/175°C.
5. Take out the amount of dough you want to work with and place it on top of parchment paper. Add the desired nuts/spices/herbs/vegetables and knead to incorporate. Season to taste. Place another piece of parchment paper on top of the dough and use a rolling pin to flatten it into a very thin, even slab. Remove the top layer of parchment and using a knife or biscuit cutter, score the top of the dough into desired shapes. Slide the parchment on to a cookie sheet and place in the oven. Bake for 25-35 minutes until crispy and golden (cooking time will depend on thickness of dough).
6. When the crackers are done, remove from oven and let cool for 5 minutes. Break crackers along score lines, let cool completely and store in an airtight container. If the crackers have baked unevenly (some are crispy and others are not) place the uncooked ones back on the baking sheet and in the oven until entirely dry. Crackers keep for one week.



Things to Add:
Nuts & Seeds
Caraway seeds
Poppy seeds
Pumpkin seeds
Chia seeds
Walnuts
Almonds
Macadamia nuts


Spices & Herbs
Garlic powder (incorporates easier than fresh)
Paprika
Curry
Chipotle
Cinnamon
Rosemary
Thyme
Smoked salt
Cracked black pepper
Coconut palm sugar

Vegetables
Olives
Sundried tomatoes
Capers
Grated carrots
Onion flakes

Well friends, if you haven’t tried a My New Roots recipe before, I’d say this would be a great place to begin. In fact these little crackers may even turn you into a whole food fanatic! Who knew you could blend a bunch of cooked grains and seeds up to make the tastiest snacks ever? I am still in blissful shock and delight. Join me! Eat a happy cracker. 










Copyright 2012 My New Roots at mynewroots.blogspot.com

109 comments

  1. Elenore (E)

    Yeah baby, yeah! Superduper crackers! NOW I totally get why you miss Whole foods! Wah!

    I adore the pics in this post and the versatile recipe! and I can´t help wondering.. did you make that white “table top” yourself? I can see that in my mind..;)

    You´re the BEST honey!

  2. Jana

    wowww, this is how I also describe what I miss most from home…the food:-) sometimes I see poeple looking weird at me…but hey, I cant change it-its so good to know I am not the only one! fantastic pics+I am so in a hurry to try them at home:-))sunny week from tulipland Holland+me!

  3. Maria

    Great recipe! I’m making these to bring with us for our trip at the end of this month! Best yet, they can be made in the oven instead of in a dehydrator. Can’t wait to try these!

  4. Jenné @ Sweet Potato Soul

    These look so so tasty! I made quinoa crackers for my client last week, but they were no where near as awesome you Happy Crackers. I’m going to make them for myself tonight!!!
    I love the toppings and herbs you use too. Bring on the addiction :)

  5. Becky

    I’ve never seen, much less tried, anything but grain/nut flours for crackers. The idea of just being able to throw in cooked rice and quinoa to achieve a dough excites me. Thank you for sharing what looks to be a wonderful recipe that I’m sure I’ll use again and again!

  6. Marlise

    I am totally with you when it comes to missing food: I have been living in San Francisco for a couple of years and I miss Whole Foods, Trader Joe´s and Rainbow Grocery dearly! And kale -I want to start gardening just to try if it´s possible to have kale all year round in Switzerland as well! I will definitely try your crackers – thanks for the recipe!

  7. esther.

    Any suggestions on what to use in place of sesame seeds and tamari as I am allergic to both. I would LOVE to try these with a substitute.

  8. Krysta

    Well, those crackers look delicious! I can see how you’d have to adjust to things not being available year round. But, you do live in Denmark, so I don’t feel that badly for you! ;) I’m Danish (well 1/4 Danish) but have never been.

  9. Kristina

    You DO have my sympathy! I have recently returned to the US after 15+ years living in Europe…Love my renewed access to well stocked health food stores, and totally miss some of the local produce that I will only be able to eat if I grow it myself. Luckily I discovered your blog at about the same time I returned to the States, and it is, I heartily proclaim, saving me from mortal culinary ennui! Can’t wait to get cracker baking!

  10. Unknown

    Hiya!

    Thanks for yet another delicious looking recipe….I’m pretty much making everything that you post these days!

    Just a quick question: can you recommend a replacement for the quinoa in this recipe? I’m unfortunately allergic to it. Would it do well with all rice instead?

    Thank you so much for your beautiful posts/photos/inspiration.

  11. Sarah B

    Thanks for all the lovely responses so far!

    To answer questions:
    - esther: try any other seed, pumpkin would probably be best. It’s for the flavour more than anything. And you can replace the tamari with coconut aminos :)

    - unknown: use all rice instead of the quinoa. I tried this too and it worked very well!

    All love,
    Sarah B

  12. Sasha

    Not only do these crackers seem truly happy, but it is pretty rad to find a recipe this good and to have everything on hand in my kitchen to make it.

  13. Elizabeth (Greens & Seeds)

    Unbelievable! I’m such a huge cracker fiend (the perfect vehicle for hummus) but they are either super expensive or have nasty stuff in them. I will be have blast trying different variations of these little guys. Thanks!

  14. Olga

    Hi Sarah,

    thanks for the recipe! I was looking for a recipe of something like your crackers. Funny how it works but very often as soon as I manage to think of something you post the recipe of it. It’s a magic:)

    I have a question though… Brown rice… What is it? Is it the same with “red rice”? I checked in the supermarket and realized I didn’t get what kind of rice you wrote about…

  15. foodfeud

    Oh, thank you for this! I loooove the mary’s gone crackers but they get expensive. I love little snacky crisps. Yours sound wonderful. Can’t wait to try them.

  16. Valeria

    Hi Sarah, I do understand so well what you mean! I am from Italy and the access to health food ingredients and superfood is very limited, we don’t have anything like whole foods and the traditional ingredients together with the modern industrial ones are the only you can easily find on the shelves. When I fist visited the States (in Vermont) I was soooo impressed with the bulk section of even the smallest food -coop (OK, hippy food coop :D), let alone whole foods. Now that I live in London i work for whole foods (as the cheese nerd, but that’s other story), and oh isn’t it heaven, I can find whatever I want and all the ingredients you use in your magic recipes, like this one! ps. come and visit sometime –the smallest piece of gruyère vieux would maybe please you? :) Last thing, I only have (good quality) shoyu in my pantry, can I use that, would the flavor be affected too much?
    xo
    V.

  17. Shari

    Hi Sarah-
    Even though the accepted list of superfoods has a lot of good foods, I live in a country where many are not available (or at least not economical), and I often find myself asking if the “list” isn’t more hype than reality. For a while, the Mediterranean diet was being touted as the most healthy diet around, but I can tell you firsthand that a lot of the foods on the superfood list are definitely not part of the Med diet. And foods that are considered super healthy in some parts of the world (and by experts) are not hyped up. So yes, I understand missing certain things, but health-wise, there are usually local alternatives that might even be better suited to their locality, but that don’t get any buzz.

  18. Katarina Phelps

    Sarah, I can totally relate on not having a grocery store near by! I moved to a small town in North Carolina and sometimes I have a hard time find simple whole foods. I’m always look for recipes like this. Thanks!

  19. Jessica Sliman

    Super excited to try these :) I just recently made your eggplant dish and my whole family LOVED it. We are trying hard to eat more whole foods and this would be a simple solution to buying crackers!

  20. puisor

    Hi Sarah,
    I just made the crackers and they are delicious.
    I don’t have a food processor, so I tried to make the dough using a blender – no chance. As such, I mixed all the ingredients by hand.
    Could it be a problem that the flax seeds were not grounded ? (maybe it’s a dumb question, but it’s my first time using flax seeds)

    Also, I have a question regarding the rice/quinoa quantity: 2 cups of rice/quinoa before or after cooking ?

  21. Amber

    Crackers make me extremely happy…and healthy, homemade crackers make me jump for joy!!! Thank you for a wonderful recipe. I just posted 3 white bean dip recipes (Vegan, soy free) and I do believe your crackers need to meet my dip! I’ll be making these very soon.

    Be well,
    –Amber

  22. Jessica Sliman

    I am in the process of making these right now and so excited to try them. I just wondered if everyone’s dough was really really sticky? And if not, what might have caused it?

    Thanks! ;)

  23. Natashia

    I have been making my own crackers for quite awhile (avoiding processed food and all that), but this is a totally new recipe to me and I can’t wait to give it a try!

    A tip for easy rolling and even thickness (and avoiding strained wrists…ahem), is to use a pasta machine (if you have one) to roll the dough into sheets – works like a charm :)

  24. detailsjuliette

    Moving to the Netherlands I was so happy that I could finally have all the products I always wanted when living in Italy. After moving I maybe ate three of the twenty things I always dreamed about.. who knows shy.. now that they are so easy to buy they are not so appealing anymore. But now, oh now I long for Italian products more than I have ever done for the Dutch ones. Oil, “real” bread, pizza.. probably it is a matter of luxury, but what can we do about it? Of course I am very happy for what I have and where I am, and I wouldn’t ever miss is. I just think the best part is the waiting, like when you bake bread.

    I am pretty wure this recipe will be my first one of yours that I will try. The ese crackers look amazingly good.

    Have a great day.

    Juliette

  25. karina

    Such a cute recipe!
    I think I’m going to save this recipe until next time I’m hosting a cheese party (which will be in september, on my birthday, the only time of year I eat cheese because of intolerance)

    And I think we’re worst of in Norway when it comes to healthy shops and such. A few organic shops in the city centres that’s way overpriced. Would move to the US just because it seems easy to live healthy.

  26. Katie

    I know what you mean! I’m a Canadian expat living in Stockholm, and I’d give my left arm for a Whole Foods (or equivalent) here. But when I go back to Vancouver I do miss the rye breads and oh gosh the Swedish butter and cubes of fresh yeast and cardamom rolls and …

    These crackers look great! I’m excited to try making them at home.

  27. RawGuru

    Wow, i am in shock too! I never thought to blend cooked grains like brown rice or quinoa into a cracker base. I wonder how sprouted quinoa would turn out? Or now my gears are really turning, how about sprouted chickpea? I love raw crackers but they are normally so nut heavy. Must try this weekend, thank you for he recipe and lovely photos!

  28. Holly

    Hello Sarah!
    Love your blog – beautiful inspired food and gorgeous photography to match. Just made these crackers and they turned out beautifully – so delicious! Thanks so much for sharing :o)

  29. Rosario L. Reyna

    Dear Sarah:
    You have my sympathy as well.I am a fruit-vegetable lover from Mexico, living in Denmark. I miss fresh fruit, vegetables, herbs, exotic ingredients :( But I have survived!! Gotta learn the hard way and with your blog and you living in Denmark, makes my cooking so much easier!! After 5 years here, I still miss my local market.
    Thanks for sharing!!

  30. ola

    today I made them again :) the first ones were so delicious, even my boyfriend, who is not very much into healthy stuff, really loved them :) today I replaced one of the quinoa cups with a cup of millet – and they came out as tasty!
    @Jessica Silman, my dough was also very sticky, was hard to wash it off the food procesor.

  31. Krysta

    Hey Sarah, I was just reading my latest edition of Bon Appetit and noticed your article! Bravo! You get around, girl! Want to share your secret? I can’t wait to try the ginger crust strawberry tart. Of course, I’ll love it and put it on my blog as well. :)

  32. Olga

    I have made them today! I used Italian red rice and white quinoa as the base. They got so crunchy and tasty! Totally addictive!

    My dough was also really really sticky and my food processor struggled about it a lot. I had to process the dough in parts and then mixed ieverything in a bowl which was difficult and sticky. It was really hard to wash my blender!

    I believe it depends on the sort of rice and quinoa as well as on the amount of water you cook them in. I cooked my rice and quinoa in 1:2 proportions and I guess this was too much water. I would tip to use not much water while cooking the grains to get the dough like on the pictures.

  33. julie

    WOW! i cannot BELIEVE it! mary’s are my absolute favorite crackers and i can’t wait to try your recipe. YAY!! and thanks!

  34. Tamara

    I think you have answered my recipe dream wish!! I was looking for a perfect cracker recipe for my little guy who, at two and a half, is a great cracker connoisseur. I have tried homemade cheese crackers and they were high on flavor but not crackery enough, and not whole enough…these look amazing. I shall try them this weekend!! Thank you!

  35. Meg_xo

    Cool crackers! One thing… I don’t have a food processor, but do you think I could bash up the ingredients in a mortar and pestle, and then just mix them together in a bowl?

  36. Pamela

    Gah! These are delicious! The only problem Sarah, is that they completely STUCK to the baking paper! I couldn’t peel them off so I had to chuck the whole batch :( Any tips?

  37. Kendra

    I finally tried these and they are so delicious! Mine worked out great and were loved by all the family – particularly the vegans in the group! I flavored mine with garlic powder, onion flakes, salt and pepper; can’t wait to try other combos. I will definitely make these again, and soon!

  38. Leah

    Just made these today with rosemary and sea salt. They are SERIOUSLY delicious. My new favorite cracker. Thanks so much Sarah!

  39. Jill

    I made these this afternoon to introduce my husband to a healthier cracker, and he’s totally hooked (as am I)! Can’t wait to experiment with some flavors and different ways to roll them out . . . so happy to have found this site!

  40. Anonymous

    Hi sarah ! These taste absolutley amazing …. I just made a batch!!! I am however experiencing a little difficulty in getting them off the baking paper … any suggestions ?? Thanks so much they taste amazing!!!

  41. Anonymous

    do you drain the water from the soaked flax seeds or do you dump that in with the other ingredients? I’m making these this afternoon, so any comments would be great!

  42. Brooke

    Hi! So thrilled to have found you!!! I’m devouring the whole site but this post about Mary’s Gone crackers – and being an international liver – made me smile. I was happy to find that when I moved from Sonoma’s wine country to Vancouver for 2 years, that Whole Foods in West Van carried these crackers too! Me and my kids adore them. They are our ‘chips’ for hummus & guac, salsa and black bean pate.

    Thank you for your inspiration and your awesome recipes. I plan to try one a week for now. (It’s how I get to know my favorite food blogs :)

    Blessings and gratitude,
    Brooke

  43. Anonymous

    I am in shock at how good these are. I cannot believe something this tasty just came out of my oven. And… In my freezer… Raw brownies. All so good. Thanks!

  44. Anonymous

    Just made these and they are GREAT! So perfect and crunchy and HEALTHY!! Trailing a thicker batch to give to my 7 month old to suck/chew on like a rusk so ill see how that goes.
    Quick question, do you think the dough would be ok after going in the freezer? I had quite a lot so I chucked a couple of balls in the freezer hoping they’ll defrost ok when I want to make up another batch!

    Thanks so much, love your site :)

    Liz

  45. Ann Plough

    These were perfect. I put part of the dough in the freezer and found that it worked equally well. I also discovered that these roll out best when the dough is really cold, so I recommend chilling them completely so they don’t stick to the parchment paper so much. They seemed to bake better after chilling as well. I’ll be making these often!

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  49. Allison

    I am just finishing these up–delicious! You are right, the taste and texture are just like the Mary’s brand, amazing. The only problem I had was not having parchment paper, and using a combo of tin foil on the bottom and wax paper on top for rolling. The crackers are sticking to the foil, but they are delicious, just not as pretty. I will pick up parchment and use that for the leftover dough in the fridge. Thanks for a great recipe!!

  50. Ruth

    I love your blog ! Amazing food thank you. I’ve just made my second batch of life changing bread, delicious ! My cracker dough is a bit too wet and just not sticky enough i don’t think, any thoughts, much appreciated…………

  51. Grace

    Hi!!!
    I must say you are my inspiration for starting my blog and I just love these crackers. Thank you so much for inspiring me and others as well. You are very much appreciated and loved in our home. Thanks for taking the time in posting all your work for everyone to see.
    Blessing,
    Grace

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  53. Cynthia

    Oh my. Mary’s Gone Crackers are my absolute favorite. I pack a few of them instead of a cookie in my lunch for work and they TOTALLY satisfy that “treat” craving at the end of the meal. I’ve always thought it would be fun to see if I could reproduce them in my own kitchen and now you’ve provided instructions. Can’t wait to try them.

  54. Kristen

    Oh! I’m so excited! I’m on week 2 of the Action Plan cleanse and just realized I can make these for a snack, yippee! Thank you so much for your amazing and inspiring blog.

  55. Amy

    Oh Sarah…these are just divine! Thank you so so much for sharing your inspiration and re-igniting my love of whole nutritious food. These are without any doubt the tastiest crackers I have EVER eaten! Thanks again.

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  57. Holly

    I made these yesterday and they are sooo delicious! I made four different flavors: rosemary and garlic, dill and onion, black olive, and cranberry cinnamon. The black olive is my favorite. I can’t wait to make them again! Thanks so much for the great recipe!

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  60. Lindsay

    Oh dear, cracker disaster! It’s the first time My New Roots and me have not been in perfect synchronicity, and it was quite a fall out :0)
    Mine stuck terribly to the baking parchment; so badly we spent the next few days picking at the sheets of delicious but welded crackers. Have checked the recipe and I made no obvious errors. I made 3 varieties: poppyseed, garlic and rosemary and salt & szechuan pepper – gutted.
    Any suggestions to prevent sticking? I note the comment re: putting dough in the freezer and friends suggest rice paper (to eat), teflon sheets (which I’m not keen on), or dehydrating (which I don’t have). All pointers welcome as I loved the flavours and ingredients and I desperately want to eat these beauties again.
    Thanks x

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  62. Laurette

    I made these twice now and I absolutely love them! The perfect snack (although I have to admit I’ve been eating mealsized portions of the parmesan-pepper variant).

  63. Peggy Sue

    I’m not familiar with Mary’s Crackers, but perhaps that’s because I’m in New Zealand. But I am intrigued and I have been wanted to try making these for ages and finally got around it last night. While they eventually turned out delicious, I had a real problem cooking them. I cooked them for over an hour at 175°C before I decided to crank the heat up to 220°C for another 10-15mins . They finally crisped up but was rather frustrating at 11.30pm. I will however been making these again, cooking at a higher temp. My favourite combination sumac and pumpkin seed.

  64. peta

    These turned out to be amazing! I don’t have a food processor either so I used a blender. I think it worked :) Although I didn’t succeed in giving the whole batch to the blender at once. And the baking time was a little longer for me, but it worth it! Yummy, crispy and totally addictive.

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  66. Sara

    Hi Sarah, I made these crackers earlier in the week and we loved them. I’m actually not a huge fan of Mary’s Gone Crackers – I find that they have a strangely processed look and feel to them. The homemade ones are far more wholesome and delicious! My husband came home late on the night that I made them; he discovered them in the kitchen and ate a small pile. He then woke me up to tell me that they were the perfect cracker. He said, “a civilization could be built on a cracker like that.” Not sure what he meant, but sounds like high praise. :)

    Also, my friend made them with millet instead of quinoa, and those were great too. Thanks!

  67. Dorcas

    I was very happy to see this recipe, as my toddler is cracker obsessed! I made these for him and added slivers of kale from the garden and chopped up sundried tomatoes with paprika. Yummy! And my boy kept doing the baby sign for MORE!

  68. Miss Jamie

    I’d love it if you would give us some suggestions for good combinations of things to add. I’m terrible at “winging it” when it comes to cooking. I tend to vastly over think things and get really overwhelmed. I don’t want to “ruin” them, etc. I know it’s baloney, but it’s true. So, if you pretty please, some suggested additions?

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  70. Amy

    Hi Sarah,

    How do you keep your crackers from sticking to the parchment? Mine are totally stuck…I’m really disappointed because I was looking forward to these. :-/

    Thanks,
    Amy

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  72. Jenny

    These are fantastic thank you – just made them and they are delicious. They’re going to become a staple in our home – just like your Life Changing Loaf has. Many thanks.

  73. Shayna

    Greetings from Boston! These have been on my list since discovering your site this past summer. I made a batch and some crackers just naked to see how they baked up. They are amazing the trick is to make them super thin, I’ll go even thinner on the next batch. How long can you keep the dough in the fridge before you have to freeze it. Have you froze any yet? What’s the best way to freeze it? Love your site always have great success with your recipes :)

  74. Mel

    Hi just tried to make the happy crackers however my blender over heated broke and as did a friend of mines whilst doing the same. Just wondering which brand you use so I can make sure I can make these again.
    Thanks

  75. Kavita Alva

    Hi there tried making these crackers as my husband is gluten intolerant .Made it a couple of times without the quinoa as unavailable in India.the batter tasted yum but when crackers were ready they completely stuck to the butter paper.Tried making it again on a greased baking tray still failed.Has anyone had the same experience and does does anybody have a solution.

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