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Provençal homemade Crackers


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Ingredients

70 g (1/2 cup) Patience Fruit & Co Sea Salt and Pepper Active Blend

130 g (3/4 cup) whole wheat flour

100 g (3/4 cup) all-purpose flour

15 g (2 tablespoons) ground flaxseed

5 ml (1 teaspoon) salt

5 ml (1 teaspoon) herbes de Provence

30 ml (2 tablespoons) olive oil

125 ml (1/2 cup) water

5 ml (1 teaspoon) maple syrup

Preparation time 15 minutes
Cooking time 12 minutes Portions About 50 crackers

Our Sea Salt and Pepper Active Blend gives these homemade crackers great flavour, along with herbes de Provence. It’s a simple recipe with ingredients you won’t have any trouble finding – everything you need for home-made crackers, starting now!

Ingredients

70 g (1/2 cup) Patience Fruit & Co Sea Salt and Pepper Active Blend

130 g (3/4 cup) whole wheat flour

100 g (3/4 cup) all-purpose flour

15 g (2 tablespoons) ground flaxseed

5 ml (1 teaspoon) salt

5 ml (1 teaspoon) herbes de Provence

30 ml (2 tablespoons) olive oil

125 ml (1/2 cup) water

5 ml (1 teaspoon) maple syrup

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Steps

  1. 1. Preheat oven to 450 °F. Line two baking sheets with parchment paper or silicone mats.

  2. Chop Sea Salt and Pepper Active Blend coarsely.

  3. Mix dry ingredients in a big bowl: Active Blend, whole wheat and all-purpose flours, flaxseed, salt and herbes de Provence.

  4. In a small bowl or measuring cup, mix water, oil and maple syrup. Pour over dry ingredients and stir well with a wooden spoon. If you can still see a bit of dry flour, add water a spoonful at a time, taking care not to over-moisten.

  5. With floured hands, take the dough and form a ball. Place on flour-dusted work surface and sprinkle a little more flour on top.

  6. With a rolling pin, flatten the dough into a large rectangle about 2 or 3 mm thick.

  7. Using a pizza wheel or other knife, cut dough into rectangles about 2 cm x 4 cm. They don’t need to be identical, or all the same size!

  8. Transfer cut dough onto baking sheets. You can put the crackers close together because they won’t get any bigger in the oven.

  9. Bake in the middle of the oven for 12 minutes or until golden

  10. Set aside to cool – that’s when they get that crunch!

Recommendations

Crackers will keep 5 days in a tightly sealed container.  If they start to lose their crunch, put them back in the oven for 3 or 4 minutes at 350 °F till they regain that great texture.  

Perfect with a soup or salad, with drinks at happy hour, or with cheese.

Thanks to our collaborator

Stéphanie Côté

A graduate in nutrition and sports nutrition, Stéphanie Côté has worked with media for more than 15 years. Her goal? Convince people that eating well is good and not so complicated!

Visit her website

Une filiale de Fruit d'or

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