The Life Changing Crackers

The Life Changing Crackers

The funny thing about writing a blog, is that I never know how popular my recipes will be. Often, I think I have a real zinger and no one really seems to appreciate it on the same level as I do. Then I post something rather simple and everyone goes nuts about it. Curious.

You can imagine then, that when I posted The Life Changing Loaf of Bread, how incredibly shocked I was at the response. Although I was pretty confident that I had a winning recipe, I never expected the explosive reaction that it got. After checking up on it today, the post has over 1,200 comments. WHAT?! That is insane. And thank you. I’m so glad it changed your life too.

In the spirit of recipes that shake up our routine, I thought I would introduce you to the very same one all over again. That’s right. The same recipe with a new method to make the most life-changing crackers you have ever tasted.

The Life Changing Crackers

The story goes like this: it was the night before a long trip, and I knew that I needed to make some food to take with me on the journey. I didn’t have a lot on hand, nor did I have a lot of time. Searching through the cupboards I realized I had almost everything to make The Life Changing Loaf of Bread, but because I was traveling with it, I wanted it to be a little more transportation-friendly (nothing like biting into an entire loaf of bread on an airplane to make you look like a total kook). A light bulb moment: what if I made the dough and just flattened it out like a cracker? It was just crazy enough to work! Crispy, crunchy, flaky, seedy, and so tasty, this crispbread that is my new go-to for every meal of the day, and snacking in between.

The wonderful thing about the Life Changing Cracker recipe is that you can customize the flavours by adding different gourmet ingredients. You can take them to sweet or savoury town. You can throw in some superfoods if you like, or just stick to the plain, yet delicious base recipe. I love dividing up the dough and creating multiple kinds of crackers all in the same batch. I made two different versions last time: Rosemary, Garlic & Smoked Sea Salt, and Fig, Anise & Black Pepper. Both were totally delicious and worked well with dips, spreads, and cheese. I also really enjoyed them on their own, totally unadorned. Because I loved these combos so much, I’ll give you the recipes for them below – just remember that they are for half a batch of dough respectively.

The Life Changing Crackers can be made into any shape you like too, so get creative. Use cookie cutters, biscuit cutters, pasta or pastry cutters if you have them. A simple knife works too. And if you like things rustic bake the whole tray until crisp, then break them up in free form pieces before storing them.

The Life Changing Crackers

And to remind you of why this recipe is so awesome and life changing, I repeat: The Life-Changing Crackers are made with whole grain oats (choose gluten-free if necessary), and seeds. They are high in protein and high in fiber. They are completely vegan. Everything gets soaked for optimal nutrition and digestion. They are easy to make, require no special equipment and are pretty darn hard to mess up. Even if you have never made the Life Changing Loaf of Bread before, you’ll be a pro at making these crackers.   

The Life Changing Crackers

 

Show me your crackers on Instagram: #lifechangingcrackers

 

122 comments

  1. Pingback: Courge spaghetti : la recette + celle des crackers qui changent la vie de My New Roots | verte de terre
  2. LondonCalling

    Made these but didn’t have psyllium husks or enough of some things so just substituted more seeds instead. Also omitted the maple syrup as I’m sugar free. Divine and my guests loved them. I also didn’t dry them out before baking but left them in the oven for much longer on a lower temperature.

  3. Emily

    Does anyone have any suggestions for a Grain Free alternative to oats in this recipe? My husband and I eat paleo and I would love to make these work for us.

    Thanks!!

    • LondonCalling

      I substituted more seeds for different things that I couldn’t get hold of, try it and see – it will probably still work without oats

    • Kari

      We use half the amount of almond flour instead of the oats. I also cut back on the water. It works great. I also only used 1 teaspoon of salt and omitted the psyllium husk’s.

  4. Anne-Fleur

    I loooved the bread and I love this without even trying it! (but I will, oohh I will)
    Such a nice idea to make crackers. Laziness often tends to lead to great ideas :)

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  6. Or Carmi

    These are AMAZING!!!!! baked them yesterday for a get-together with friends and served them with kalamta olive tapenade and hummus, delicious!!!! these are going to become a staple in our home :) thank you so much :)

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  12. kylie

    I know I’m a bit slow, these crackers…or rather the instructions for how to make them arrived in July, I’ve made them countless times now…they are just the most perfect fantastic cracker ever! My daughter loves the fig ones, my husband likes them plain & I am in love with Nigella seed ones or vanilla ones that I eat with mousse au chocolat…

    We had to omit the pumpkin seeds as our little one just couldn’t digest them…wasn’t chewing them enough…but they are even better sans pumpkin.

    Our old oven though is not fan forced & I have to be careful not to burn half of them…I also have to cut the recipe into 4 as our one oven tray is quite small…so to cut down on running the oven for so long…I measure all the dry ingredients & put half into a jar to keep for another baking day. So we can always have crackers on hand! They truly are life changing, thank you thank you thank you Sarah for sharing them with the world!

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  14. erin

    Brilliant and delicious, I didn’t think it possible, but I love these even more than the LC Bread.
    I modified the recipe a bit, with what I had in my kitchen; added a whole bulb of roasted garlic and a big helping of black pepper. I was also out of Rolled Oats, so I substituted 1/2 Steel Cut Oats + 1/2 Oat Flour (and a little extra water); worked great and had some extra crunch.
    Excited to experiment with this recipe more, thank you!

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  17. Katie

    Hi Sarah!

    I want to try these so badly, as well as the bread. But I have braces and I can’t eat whole seeds or nuts. Do you think the crackers and bread would still turn out if I pulse the seeds in a food processor first?

    Thanks so much!

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  20. Carol Pierce

    Question: why do you leave the crackers, scored and unbaked on the counter for a couple of hours or overnight before baking?

  21. J

    Beautiful, as always, Sarah- thanks! I have been passionate about crackers my entire life and am so glad to have this recipe to make my own yummy snacks, and I love the Happy Crackers recipe, too. For the soaking questions, just follow the directions. The seeds soak as they sit drying out (uncovered) overnight or for a few hours. I divide the batch into 3, not 2, because the first times I made these they were thicker and took much longer to bake. Plus now I get more. However, dividing into thirds does make them bake much faster (15-20 min before turning), so be careful – I burned the last batch and was very bummed. (It had the delicious figs and anise so I ate some burned ones anyway, even though I usually don’t even like sweetness in my crackers!) Also, don’t position the lower rack too low in the oven. For the crispiness questions– I leave mine uncovered for awhile then place them in an air-tight container, and they retain their crispness. Then after a couple days (I had the Life-Changing Bread getting moldy, too), they go into the freezer. They taste almost as good straight out of the freezer as they do at room temp when you are too impatient to wait. I want to make another batch tomorrow but just got everything to make the fantastic jeweled rice, so these will have to wait!

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  24. Evelyn

    I substituted 8 chopped pitted dates and added 2 more tablespoons of maple syrup plus some flaked coconut to the Fig recipe. We loved them! Specially love the black pepper, the anise, and the tiny hint of sweetness. Wonderful! Great with hummus and with special cheeses or just solo! Am now working on the Happy Crackers.

  25. Dori

    These are delightful! EXCELLENT RECIPE! I made them yesterday, and can’t wait to make them again. Next time I will def roll them out thinner and maybe try incorporating tiny pieces of sun dried tomatoes and asiago with the rosemary garlic version.

    Sarah-you rock girl!

  26. Rachel

    These are so easy and so good! I made a batch with za’atar which go really well with my lunch this week (carrot ginger soup) and a batch with herbs de Provence and garlic powder. I think these will be in my regular recipe rotation. Thank you!!

  27. Claudia

    Hello, can anyone please tell me if we soak All seeds in this recipe? If so, how long do the seeds get soaked for? Thank you. Pura vida!
    Ps.Sarah, thank you so much for your recipes/blog! Pss- congrats on your baby!

    • Susan

      I share the question about soaking. And then, when that water is absorbed, does that change the 1.5 cups of water in the body of the recipe? Or is this part of the same water that the seeds were soaking up.
      Thanks so much!

  28. Renae

    They just came out of the oven. I made both variations. To keep it simple, mine baked in two 1/4 sheet pans. They are more like a flat bread than a cracker but just delicious. I really enjoy the anise and fig. What about using Ouzo or Pastis to soak the ingredients? I wonder if the alcohol would mess up the final texture?

  29. Maria's Gone Crackers

    To. Die. For.
    I made these last week and had to make a 2nd batch this week.
    For one half, I used Trader Joe’s Everyday Seasoning.
    For the other half, I got a little creative – added 2 more tbsp maple syrup and shaved coconut.
    These are pretty high in fiber, so if you have someone eating these who isn’t used to a high fiber diet, best to give them a heads up :-)
    thanks for the awesome recipe.

  30. Alexis

    Loved the bread — LOVE, LOVE, LOVE the crackers! I added garlic powder, Italian seasoning and dried mince onion to mine. They were amazing!

  31. Shannon

    Thank you! I was beginning to think I was crazy. I have also had the experience of posts to my blog that I thought were wonderful going by unnoticed while others that I thought were lacklustre being some of the most popular. Now if only I could figure out what it was that made those posts so appealing! I’m also looking forward to trying these crackers out and playing with the spice combinations…

  32. Renee H.

    Hi Sarah,

    Brilliant! I love using the same recipes and just changing up the methods. I have followed you for years and you never cease to amaze me :)

    Renee

  33. Kris L. Christine

    These are extraordinarily delicious & a HUGE hit with everyone in my family!!! Next time I will double the recipe so there’s plenty of each flavor — they disappeared quickly after my first baking. Thank you for sharing this recipe!

  34. Maria Lopez

    I’m such a fan of your blog and I am amazed with every recipe you post here. I am wondering if you also use protection glove whenever you prep your ingredients or you just use your bare hands?

  35. Connie

    Before baking, when you leave the crackers out on the baking sheets, are they uncovered? Are they supposed to dry out??

  36. Aimee

    I added a a few tsps of nutritional yeast flakes and about 1/2 tsp of garlic granules to the mix. They were soooooooo great. I cooked them a bit longer to really dry them out and crisp them up but thanks so much for another amazing recipe!! Xx

  37. Rebecca

    As a food blogger who decided what to post based on what I feel like cooking, I totally get it. I might be craving a thai curry, make it, not much response. I then make some simple pastries and the crowd goes wild!!! I love this recipe, I LOVED the life changing loaf of bread and I’m keen to make these. They look great. Bec x
    http://www.dancingthroughsunday.typepad.com

  38. mariam

    Hey Sarah. Just wondering. How often do you eat sweet things? And by that I mean naturally sweetened things like the sweet recipes in your Breakfast section or the desserts you make?

  39. Elaine

    I made these and loved them when they came out of the oven. However, after storing them for just a little while – a few hours – they began to lose their crispiness. Do you have suggestions as to how to keep them crispy? It seems like the psyllium might bet he culprit, since it absorbs moisture so well… Is it better to use air tight containers? Breathable containers? Or do I just need to gorge myself on these and eat them all while they’re still crispy right out of the oven?

  40. julie

    I love the LCBread so much! I make 2 loaves at a time and slice and freeze them. pop the slices in the toaster and in 2 – 4 minutes they are perfect for eating with soup, hummus, avo or whatever!…so perfect. thanks so much for a wonderful recipe and i’ve shared it with many people, singing your praises! I can’t wait to try them as a cracker. do you think they will have a longer shelf life as a cracker than bread? i live in the south and it’s warm and humid and i’ve found the bread will mold after a 2-3 days so i started freezing it. worked like a charm!

  41. hannah

    OMG you had me at fig and anise, I NEED these to get in my belly! I’ve just got back from a month in Scandinavia and I’m inhaling cardamom, liquorice and anise at every chance (loved the raspberry cardamom buckwheat and can’t wait to try a strawberry liquorice version :) )

  42. Alice

    I am quite in the same case as Anne, I am not a big fan of the life changing loaf because of the “desintegration effect” when eating but transforming it into crackers was definitely too temptiong to not try them. And I really love them! Thanks for this simple yet delicious idea!
    To be honest, my first try was not salty enough but anyway, I like putting some spreads on them so that’s not a disaster :)

  43. Maritza

    Great recipe. I have made the life changing loaf of bread many times and love it. So for sure I will make this crackers. What a great snack. Thanks Sarah

  44. Kathleen

    This is such a good idea. I made your bread. I too, travel a ton, and crackers are the way to go! Thank you!

  45. Michelle

    These look wonderful!! Can’t wait to try them, is there something that I could use instead of oats? I’m going to make these for my mom but she’s allergic to oats! Any suggestions? Thank you!!! :)

    • Sarah Ch

      Hi Michelle, I haven’t made these as crackers yet but I’ve had success making the Life Changing Loaf of Bread with quinoa flakes instead of rolled oats.
      I’m sure you could use any other rolled grain/grain flakes you like instead of oats in this recipe!

      • Anastasia

        Hi Michelle,
        I used whole Buckwheat groats from the supermarket. They worked perfectly and add a wonderful crunch to the cracker. I am gluten free and cannot digest oats.

  46. Alyson

    The life changing bread is so amazing I can’t wait to give these crackers a try! They look so good! Thanks for sharing another wonderful recipe :)

  47. Mary

    these look simply fabulous- I LOVE a good cracker but so oftern theyre filled with horrid ingredients – yours sound like perfection to me!
    Mary

  48. Because Yum

    Never made crackers before, but these seem worth the effort.

    And I totally get your bread post, too. I definitely miss the bakeries dotted all over the town where my family and I lived in Germany. After 12 years back in the States, they (and their great breads and pastries) are the one thing I still pine for.

  49. Nicole

    These look FABULOUS! I really like your adaptations and think it’ll make the crackers even more interesting. I tried out another ground almond based cracker on my bloga few months ago. I definitely can’t wait to try yours out.

  50. Addicted To Raw

    Wow, Im so excited to try this version. I have been making your life changing bread for quite some time now and have shared it many times on face book and instagram.
    I never add the sweetener and I always use quinoa flakes instead of oats. I adore this bread so can’t wait to make it into crackers. Thank you so much for this.
    Just a tad excited!

  51. Susan

    I didn’t’ comment on the bread but did make it and loved it and you can be SURE I’ll be into these crackers very soon!! Thank you so much.

  52. Anne

    Love these :-) I’m not a big fan of the life changing bread. I didn’t like how every bite of bread disintegrated into a mouthful of seeds. But these crackers, wow! I made them this weekend and they’ll be on my favorites list from now on. I added 3 spoonfuls of buckwheat flour (just because I’m into buckwheat flour these days) and replaced the smoked salt and garlic powder in the rosemary crackers by chipotl and nutritional yeast, but the taste is still great. And I’m sure there are many more flavor combinations to be explored. Oh, and my oven needed much more time to give the crackers the required crispness, but ovens have individuality too, haven’t they? Thank you so much for this inspiring recipe.

  53. Zoe

    Woohooo!! I sure am excited about these! And what’s even more- I have all the ingredients on hand at the moment. Better get crackin’! (that was really bad I’m sorry) (I couldn’t help myself)

  54. Katie

    I just found your blog and can’t wait to try these… Btw, you’re a wonderful photographer — what a relief to see — there is so much bad photography on food blogs I flip through.

  55. Kit Lockwood

    My partner was diagnosed with ovarian cancer a few months ago. She’s been through major surgery and is now going through chemo. We consulted with an integrative cancer specialist in Chicago who also recommended a nearly vegan diet. We were also told to avoid the “white carbs” – you know the ones: white flour, white rice, white potatoes, white pasta, etc. we’d already been avoiding the white stuff for the most part, but now we have to get really strict about it. We had been eating pretty healthily, but this takes our eating lifestyle to a whole new level. She misses crunchy carbs a lot (well, and chicken, cheese, butter, yogurt…). This, and your load recipe (I need the instructions to make anything) if I can go back and find it, will make her happier, I think. Thank you so much!

  56. Linda

    I have made the LCLoBread countless times for me and to take at parties. Every single person absolutely loves it, it’s such a perfect recipe – no wonder you got 1200 comments! I will most definitely make these too. Oh how I love you Sarah!

  57. Elisa

    OMG I was about to buy those crackers in the supermarket the other day, whe I read the label. Sugars, chees and so on. Thaks for the recipe… will try ‘em.

  58. kristie

    i love the life changing loaf of bread. it really has changes my life, as it is now part of my weekly routine. i will try these crackers tonight-i can’t wait!

  59. Hélène

    Dear Sarah, here I ask a question I was asking myself when you published your first article about the Life Changing Loaf. I know about soaking cereals, legumes, nuts and other seeds. But in my opinion, the phytic acid gets released in the soaking water, which I always discard (I use it in my garden). However, in your recipes, the soaking water is the same water that’s used for making the bread. I don’t know if that makes any sense to you, but I kind of believe that the phytic acid stays in the bread… I hope you find some time to answer me :-) and congratulations about all your achievements ! Best regards

  60. Peggy p

    I love your happy crackers so I will be definitely trying this. Curious though do I need to soak the flax seeds like in the Happy Crackers recipe?

  61. therese

    These look amazing. I can’t wait to try. I love the bread and have shared it along with the recipe to so many friends. This will definitely be a new favorite. I have to say that I love most of your recipes and always am willing to try one that I might not have on another site. You have such a great sense for combining ingredients to create a beautiful healthy treat. Thanks Sarah!

  62. hannah

    WOW, these sound truly amazing. Crackers are one of the last things I still buy regularly in a box or bag, but these look so awesome (and easy to pull off!). Thanks for changing our lives for the better, Sarah!

  63. Samantha

    I will definitely be trying this out! I just went vegan a little over a month ago and have been looking for recipes like these. I’m a huge bread/cracker person (shoutout to sourdough!) and it would be really neat to be able to make my own. And who doesn’t love all those nuts and seeds? Thanks!
    ~ Samantha
    samsamcherie.blogspot.com

  64. Petra

    Sarah, thank you for these wonderful recipes and insight on food! I learn a lot reading your posts and take in your knowledge; I have a pre-diabetic condition from my fathers side of the family and have to take care of my diet. The life-changing bread really changed already a lot, for I can eat it in the evening without having to worry about too much carbs. These crackers look so good, and I will gladly try them out. My eating habits are changing for the better, and I never thought it could taste that good! So thank you again, and all the best to you and your family – glad you are here!

  65. Julia

    Finally! I’ve been checking your blog almost every day since you went to Bali and mentioned you’d be posting a recipe for them. Great bread, great crackers, great blog. Brava!

  66. Kitted

    I’ve got some in the oven now! Half are onion, nooch, and coarse salt, the other are garlic, nooch, and curry powder.

    Thanks so much for this great recipe!!!

    xo
    Kittee

  67. Natasha

    Hi there, quick question:
    I’ve heard that flax seeds are difficult to digest unless they are ground before eating…is this true?

    Thanks!
    Natasha

    • Whole Nourishment

      Hi Natasha – Yes, the fatty acids and other nutrients in ground flax seeds are more available for absorption in your body. The whole seeds can pass through your digestive track without being digested so you won’t get the same benefit, but that’s not to say eating whole flax seeds is bad it’s just not as beneficial. I prefer to buy whole flax seeds and grind just before eating for maximum nutrient absorption. For example, adding whole seeds to a smoothie and blending, or grinding in a coffee grinder and adding to yogurt or baked goods batter. Pre-ground flax seeds that have set out on the shelf for too long or don’t have dark packaging can lose their potency quickly.

      • Sara

        Your recipes look amazing! Thanks so much for sharing and I must try them soon!

        I have heard that flax goes rancid at high temperatures as well as heat/light exposure. Have you any info regarding this? Maybe it’s just the flax oil?

        Thanks again! Any info is greatly appreciated!

  68. Caro

    Thank you for another fabulous recipe!
    I just tried them and they are delicious.
    I substituted a few ingredients (didn’t have pumpkin seeds on hand, so I used sliced hazelnuts instead) but made sure I used the key binding ingredients: psyllium, chia and flax seeds.

  69. Valeria

    I have made the life changing loaf of bread many times before, and I am always amazied at how nutritious it is, and how much more full and satisfied than normal bread (even good sourdough!) it makes me feel! Now, I must try these crackers for sure – they sound like a no brainer and the ingredients being the same, it’s an easy recipe to remember :) thank you!

  70. Oana

    Can`t wait to try these! I loved your bread and all my friends are mad about your happy crackers, so this recipe must be awesome also. I am so impressed that you can take of your baby and still manage to post wonderful recipes and photos. You`re a supermom! :)

  71. Alfiya

    I have made your bread and your happy crackers, and I love them both! Now I am going to make these crackers, too, and I know that they will be soo good!!!!

  72. Jennifer

    I love the life changing bread! So I can’t wait to try the crackers. And I just tried the buckwheat porridge today – new favorite breakfast. Will be a great meal for when I am nursing (due any day now)!!!!!

  73. Todd

    I was just searching around for a healthy cracker recipe, because they’re so expense at the store. Perfect timing!! Thank you Sarah!!!

  74. Ann-Louise

    First of all I must thank you once again for The Life Changing Loaf of Bread. Nowadays I almost always have a few slices of it in my freezer. My next life changing step will be to always have a tin of your crackers in my cupboard. You are the Best!

  75. Ketmala Phoumalavong

    These crackers look absolutely stunning!!! Wondering if I could actually make them raw by dehydrating at 115F for longer hours? I’ll keep you posted when I get around to try them out since I am on vacation at this moment. As always, thank you Sarah.

  76. Mary

    I was dreaming of a good whole grain cracker recipe all day today! This is a very synchronous happening. Thank you for helping my dream become a reality! Making these tonight!

  77. joya

    the life changing bread had me hooked!
    these will be equally dangerous.
    what a great idea: when in doubt, just make things thinner. brilliant!!!

  78. lynsey

    Sarah, I totally get what you mean about the recipes taking off!! Curious indeed… but these are sure to be a hit…. they sounds amazing. Can’t wait to try & will share via the #!!

    xo

  79. Leah

    hi sarah, i make the life changing loaf at least once a week and freeze it for toast. of course!! crackers!! great idea, especially for picnics and travel!!! can’t wait to try out your yummy flavor combinations. thanks so much for your creativity!! xoxo

  80. Jane

    Oh my gosh– YES!! So excited to try these. Your bread version truly did change my life- I’m certain these will be no different. Thanks for the wonderful recipes!

  81. Adrianne

    I am so looking forward to trying these! I am in love with your chocolate granola and am loving your recipes that give me easy, simple options that are allowing me to feed my kids healthy, whole foods that they love (without them feeling deprived because their friends get fruit loops!). Question – do I cover the crackers during the rest period or leave them uncovered to dry a little?

  82. Chelsea TheNakedFig

    Wow! I loved the life changing loaf so I can’t wait to try these! Do you think they would work with sunflower seeds instead of pumpkin? I’m partial to sunflower. Either way I’ll give this one a try! Thanks!

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