40 crackers — 25 minutes

Recipe location: Majuro, Marshall Islands.

Making crackers is simple, everyone should know how to make them. There are no downsides to knowing, and in a bind it's a useful skill, but not just this, making your own produces less waste and you control what you ingest. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.

Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We also like to eat papaya salsa with crackers, it makes a good scooping vessel for the fruit.

You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like pumpkin seeds, flax seeds, sesame seeds, or sunflower seeds. I recommend adding black pepper, or chili pepper flakes, these are also delicious if you sprinkle some salt over the top of them.

In this recipe, I recommend using a mortar and pestle to grind the rolled oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for maple syrup. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.


rolled oats 40 g, ground
spelt flour 90 g
salt 1.25 g
whole cane sugar 15 g
olive oil 25 ml
water 60 ml


pumpkin seeds 30 g
black sesame seeds 15 g
flax seeds 15 g, ground