Stop Buying Crackers | Make These Gluten-Free Wasa-Inspired Ones

Описание: These homemade crackers are inspired by the popular Wasa crackers, a Scandinavian classic known for their crisp texture, simple ingredient list, and reputation as a healthier alternative to many refined, ultra-processed crackers. Traditionally made with whole grains and minimal additives, Wasa-style crackers are hearty, filling, and nutritionally smarter than most commercial options.
This gluten-free version builds on that idea by combining oats with a variety of seeds to significantly increase fiber, plant-based protein, and essential nutrients. Oats provide slow-digesting carbohydrates and beta-glucans that support digestion and sustained energy, while pumpkin seeds, flaxseeds, and sesame seeds contribute healthy fats, minerals, and structure. Caraway seeds recreate the characteristic Wasa flavor, and yeast — used in the original recipe mainly for flavor development rather than rising — adds depth and complexity. The result is a sturdy, nourishing cracker that pairs beautifully with both savory and sweet toppings.

Instructions:
Add the oats, pumpkin seeds, flaxseeds, sesame seeds, and caraway seeds to a food processor.
Blend until a soft, fine flour forms, with some texture remaining from the seeds.
Add the salt, instant yeast, olive oil if using, and lukewarm water.
Blend again until the mixture comes together into a cohesive dough inside the processor bowl.
If the dough feels sticky, stop blending and let it rest for 15 to 30 minutes to allow the oats and seeds to fully absorb moisture.
Transfer the dough onto a work surface lined with parchment paper.
Lightly flatten the dough with your hands, then cover it with a second sheet of parchment paper.
Roll the dough evenly to about 8 mm thickness or according to your own thickness preference.
Cut the rolled dough into large rectangular crackers approximately 11 cm long and 5 cm wide, reminiscent of classic Wasa crackers.
Transfer the parchment paper with the cut crackers onto a large baking tray measuring about 37 × 26 cm.
Dock each cracker with a fork to allow moisture to escape and help the crackers stay flat during baking.
Bake in a preheated oven at 350°F (180°C) for 20 minutes.
Reduce the oven temperature to 340°F (175°C) and continue baking for an additional 30 minutes, allowing the crackers to dry out fully without browning.
Remove the crackers from the oven and let them cool completely, during which they will continue to harden and become fully crisp.

Ingredients for 16 Wasa crackers:
1 ½ cups (125 g) oats
⅓ cup (50 g) pumpkin seeds
⅓ cup (50 g) golden or dark flaxseeds
⅓ cup (45 g) sesame seeds
½ tbsp. caraway seeds
¼ tps. salt
1 tbsp instant yeast
2 tbsp. olive oil (optional)
¾ to 1 cup (180–240 ml) lukewarm water


The Macros per 1 Wasa cracker are as follows:
Energy: 99 calories
Protein: 3.8 g
Fat: 6.86 g
Carbs: 6.95 g
Fiber: 2.4 g
Iron: 1.05 mg
Zinc: 0.94 mg



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