Happy Labor Day! This is an extra special day because I’m both reviewing and giving away a copy of Angela Liddon’s highly anticipated new cookbook, Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes!!! The book comes out tomorrow and it’s exquisite (you can order it here):
I’m not lying when I say Angela’s new book is every bit as beautiful and accessible as her first book, and maybe even more so! I decided to make her Sun-Dried Tomato and Garlic Super-Seed Crackers to show you just how easy the recipes are to make:
These crackers are as simple as combining ingredients, stirring, and smoothing the batter out to bake:
The recipe instructions are really easy to follow and the temperature and baking times were spot-on:
The flavor of the crackers is balanced, not too salty, and the texture is crisp and satisfying:
Here’s one of the pictures from the book of the crackers taken by the super-talented Ashley McLaughlin:
And, the printable recipe (reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation):
- ⅓ cup (75 mL) sun-dried tomatoes (dry, not oil-packed)
- 1½ cups (375 mL) boiling water
- 1 cup (250 mL) raw hulled sunflower seeds
- 1 cup (250 mL) gluten-free rolled oats
- ¼ cup (60 mL) hemp hearts
- ¼ cup (60 mL) raw pepitas (pumpkin seeds)
- ¼ cup (60 mL) white sesame seeds
- 2 tablespoons (30 mL) black sesame seeds or more white sesame seeds
- 2 tablespoons (30 mL) whole chia seeds
- 3 tablespoons (45 mL) ground chia seeds
- 1¼ teaspoons (6 mL) garlic powder
- 1 large clove garlic, grated on a Microplane
- 2 teaspoons (10 mL) dried oregano
- 1 teaspoon (5 mL) coconut sugar or natural cane sugar
- 1 teaspoon (5 mL) dried basil
- ¾ teaspoon (4 mL) fine sea salt, or to taste
- ⅛ teaspoon (0.5 mL) cayenne pepper, or to taste (optional)
- Preheat the oven to 300°F (150°C). Line two standard baking sheets (13 × 18 inches/32 × 40 cm) or one extra-large baking sheet (15 × 21 inches/38 × 53 cm) with parchment paper.
- Place the sun-dried tomatoes in a bowl and cover with the boiling water. Set aside to soak for 5 to 10 minutes.
- In a large bowl, stir together the remaining ingredients.
- With a slotted spoon, scoop the softened sun-dried tomatoes out of the soaking water and transfer to a mini food processor, reserving the soaking water. Process the tomatoes until minced. Alternatively, you can chop the tomatoes by hand—just be sure to chop them very fine so the crackers are easy to slice. Scoop the tomatoes into the bowl with the seed mixture.
- Add the tomato soaking water to the bowl with the seed mixture. Stir for about a minute, until the water has been mostly absorbed by the seed mixture and is no longer pooling on the bottom of the bowl.
- Transfer half the seed mixture to each baking sheet (or if using one extra-large baking sheet, spoon all of it onto the sheet). With your hands, spread the mixture starting in the center and pushing outward, until you form a large, misshapen rectangle, no more than ¼ inch (5 mm) thick. The mixture will be very wet, but this is normal. Be sure that the dough is uniform in thickness and the corners aren’t too thick.
- Bake for 30 minutes. Remove the baking sheet(s) and using a pizza slicer, carefully slice the dough into large crackers. Carefully flip each cracker using a spatula or your hands. Don’t worry if a couple break here and there! If for some reason the crackers are sticking to the parchment paper, just leave them as is and remove them after the second bake.
- Return the baking sheet(s) to the oven and bake for 23 to 25 minutes more, until the crackers are golden. Watch closely during the last 5 to 10 minutes of baking to ensure they don’t burn. Remove from the oven and let cool on the baking sheet(s) for 5 minutes. Transfer the crackers to a couple of cooling racks and let cool completely. Store the cooled crackers in a paper bag on the counter for up to 1 week.
- You can also store them in an airtight container in the fridge for up to 1 week or in a freezer-safe zip-top bag in the freezer for 3 to 4 weeks. If the crackers soften while storing (this can happen in humid environments), toast in the oven at 300°F (150°C) for 5 to 7 minutes, then let cool completely. This is usually enough to return their former crispness!
For 9-Spice Super-Seed Crackers Omit the sun-dried tomatoes and use 1½ cups (375 mL) room-temperature water (it doesn’t have to be boiling since we’re not soaking the tomatoes anymore). Swap the garlic powder, garlic clove, oregano, basil, salt, and cayenne for 1 batch (about 2 tablespoons/30 mL) of my 9-Spice Mix (page 258). Proceed as directed.
Angela recommends storing or freezing the cracker leftovers, but I guarantee you these don’t last long because of how delicious they are:
Feel free to Pin this recipe for later:
Are you as excited (and hungry now) as I am? Here’s your chance to win a copy of the cookbook!
One winner will be selected on Monday, September 12th; this giveaway is open to both continental U.S. and Canadian readers. To make things simple, I’ve only included only one option for entry which is to sign up for my weekly e-mail newsletter list (I will never spam you and you are free to unsubscribe after the giveaway ends). You’ll see how to do it when you click on the Rafflecopter link. Let me know if you have any questions about entering the giveaway: