One cool Bangalore night I wasn’t in the mood for our regular dinner and so I decided on a pumpkin-carrot soup and some toasted wholewheat bread. On a whim I decided to put a light layer of the seed butter I had at home.
My 2 1/2 year old toddler picked up the toast and tentatively licked at the butter. I watched her face carefully.
And was stunned into silence because while she does have a very open taste palate I loved her expression of delight and quick response -“it’s yum”. Of course as a mother I was thrilled but I wanted to get my other child to also eat it.
And so for him I baked these savoury vegan Wholewheat Oats Thyme Seed Butter Crackers – well, the amount of seed butter I had to use was so less simply because it is so flavourful! The trial batch has been polished off by him today.
What a delightful addition this is to my endless list of cracker options for my kids who love a crunchy snack always!
1/2 cup powdered oats
1 cup wholewheat flour
1-2 tbsp dried thyme
Himalayan pink salt as per your taste preference
2 -3 tsp black pepper
10 gms of Seed butter ( I used Jus Amazin)
1 tbsp cold-pressed sunflower oil
Water to bring the dough together
Method – Mix the flours, thyme, salt and pepper well. Add the seed butter and rub it into this mix. Add the oil and mix well. Add only enough water as much as is needed to bring the dough together into a rollable form.
Let the dough rest for 30 minutes. You can then roll it out into shapes you prefer and bake in a preheated oven at 170 degrees C for 12-14 minutes or until the sides crisp up well.
Allow it to cool on a wire rack and then pack in air tight containers.