- 1,5 cup whole grains (mix of oat, buckwheat and quinoa)
- 4 – 5 tablespoons olive oil
- 3 tablespoons seeds of fennel
- 3 tablespoons caraway
- 1 teaspoon sea salt
Wash grains under a jet of water, pour plenty of water and leave them 7-8 hours, preferably overnight. Then throw that water, wash a little bit and put in the blender. Chop until grains become mash. Don’t worry if the mixture is semi-finished, it will be better when baked, then you come across on some grain, and it looks even more beautiful. Then add oil, caraway and seeds of fennel and sea salt and chop together in a blender. You can add one or two tablespoons of water if necessary. Pour mixture on a baking tray covered with baking paper, align with some spatula and put in preheated oven on 220 degrees for 5 minutes. Then remove from the oven, cut into desired shapes. Return to the bottom of the oven, after five minutes, lift under the heaters for another five minutes and that’s it. If your oven is weaker, bake freely for a little while until get nice golden color. Crackers will further tighten and become crispy as they cool down.