1-Bowl Tahini Rye Crackers made from rye flour, oats, seeds, and tahini. They’re easy, quick, healthy, and tasty. A great vegan snack!
If you’re like me and love carbs and/or crackers, this recipe is for you!
These crackers are awesome! They’re quick to make and only require 8 ingredients and 1 bowl!
The base is rye flour, oats, pumpkin and sesame seeds. Then comes water, tahini, and a little oil to bind it together. Tahini also brings a lot of flavour.
I’ve tested this recipe with and without oil. Both were great but I did find that the oil makes the crackers slightly more crispy.
Here’s why you should try these crackers:
They’re healthy. They pack a good amount of fibre, healthy fats, and protein!
They’re made from rye flour and oats, both 100% whole grains. A higher level of whole grain is hard to find in any store-bought crackers.
They’re so easy to make. Some shy away from recipes that require rolling the dough but I promise this is an easy one!
They’re full of flavour. Using rye flour instead of plain white flour and adding tahini and seeds add a lot of flavour.
These homemade crackers can be enjoyed on their own but they’re even better when eaten with hummus, guacamole, peanut butter, jam, or your favourite spread.
If you try these 1-Bowl Tahini Rye Crackers, let me know by leaving a comment, rating it, and/or sharing a picture on Instagram using the hashtag #themostlyhealthy. Happy baking!
- 1 cup rye flour (122 g)
- 2/3 cup oats (70 g)
- 1/2 cup pumpkin seeds (70 g)
- 1/4 cup sesame seeds (36 g)
- 1 tsp salt
- 1 tbsp oil (10 g)*
- 2 tbsp tahini (38 g)
- 8-10 tbsp water
Preheat the oven to 180° C (355° Fahrenheit).
In a large mixing bowl, add and mix rye flour, oats, pumpkin seeds, sesame seeds, and salt.
Add the tahini and oil and mix again. If your tahini is very thick, I do recommend mixing it with a little water before adding it to make it easier to distribute evenly.
Gradually add the water, 1-2 tbsp at a time and stir until a slightly sticky dough is formed. It should be moldable and not crumbly. It should need between 8-10 tbsp of water.
Remove the dough from the bowl and place in on an even surface lined with baking paper. Get another sheet of baking paper and place it on top and use a rolling pin or empty can to roll the dough out as thin as possible. Aim for it to be around 1/8-1/4-inch thick.
Bake it in the oven for 8 minutes. Then take it out and use a pizza cutter to slice it into 20 pieces.
Pop them back into the oven and bake for another 12-15 minutes or until crispy and golden on top.
Take them out of the oven and let them cool on a wire. Can be enjoyed slightly warm or cold.
Store in an airtight container at room temperature for 5-7 days.
* sub with more water. This will make the crackers slightly less crispy.