Crispy integral - wholemeal crackers with seeds, butter and buttermilk. Easy to prepare and great for children's snacks, school or snacking during the day. They can be made in different shapes using cutters.
Tags: vegetarian recipe, for diabetics, for insulin resistance, for heart, for brain, anti-inflammatory, for snack, for energy, for children, for school, bring to work, for skin, for hair, for stomach, for anemia, for PCOS, for Hashimoto's, for hypothyroidism, fit recipe, for weight loss, quick and easy, anti-cellulite, Mediterranean nutrition, for recovery, for muscle growth, for active people, for athletes, for police officers, for firemen, for a shift snack.
Preparation time: 55 minutes.
Baking time: 10–15 minutes.
Total time: 1 h 5 minutes - 1 h 10 minutes.
Ingredients:
- 300 g of integral flour - wholemeal flour
- 80 g of butter (softened)
- 80 ml of olive oil or sunflower oil
- 100 ml of buttermilk or yogurt* (liquid, see note)
- 80 g of sunflower seeds (unsalted)
- 50 g of sesame seeds
- 20 g hemp seeds (ground)
- 8 g of baking powder
- Small pinch of salt
Preparation:
1. Mix integral - wholemeal flour, baking powder and salt in a large bowl.
2. Add softened butter and oil, then mix.
3. Add buttermilk - liquid yogurt and knead a soft, compact dough* (see note).
4. Add sunflower, sesame and ground hemp seeds, then mix everything well.
5. Leave the dough to rest for 15-20 minutes.
6. Roll it out between two pieces of baking paper to a thickness of about 3–4 mm.
7. Cut into small rectangles or other shapes.
8. Arrange the crackers on a baking sheet lined with baking paper.
9. Bake in a preheated oven at 180°C (356 °F) for about 12-15 minutes, until the edges are slightly browned.
10. Leave to cool completely.
Note:
It will become crispier as it cools.
Note about yogurt
Put liquid yogurt (buttermilk), not Greek or thick.
The reason: there is 100 ml of buttermilk and the dough already contains butter and oil. The liquid yogurt will give a softer and lighter dough and help everything come together nicely.
If you use Greek yogurt, it is much thicker, so the dough may be harder and drier. In that case, put about 80 g of Greek yogurt and 20-30 ml of water or milk.
Note for kneading the dough
About 3-5 minutes is enough to mix the dough.
The goal is to get a soft, compact dough that does not crumble, but does not need to be kneaded for a long time like bread.
The best:
- add buttermilk or liquid yogurt gradually
- knead with your hands for about 3 minutes
- as soon as the ingredients are combined and the dough becomes smooth, stop
- if dry, add another 1–2 teaspoons of buttermilk or liquid yogurt
- if it is sticky, add a little wholemeal flour
- Since there are a lot of seeds, the dough will be a little "rougher", which is completely normal.
Tips:
1. Seeds:
For younger children, you can briefly chop the sunflower seeds. They don't have to be completely ground — it's enough to be smaller.
2. Sesame seeds:
It can be left whole, but if the crackers are intended for younger children, you can lightly grind it together with sunflower seeds.
3. Dough:
Do not add a lot of flour when rolling. If the dough is sticky, let it rest for another 10 minutes or roll it out between two sheets of baking paper.
4. Thickness:
3–4 mm gives crispy crackers. For children, you can make them about 4 mm, so that they are not too hard.
5. Form:
Small rectangles or squares are practical for children's snacks. Keep the edges smooth.
6. Baking:
Since wholemeal flour and seeds turn color quickly, check them after 10-12 minutes. They are ready when the edges are slightly golden.
7. For extra crunch:
After baking, turn off the oven and leave the crackers inside for another 5 minutes with the door slightly ajar.
8. Cooling:
Be sure to cool them completely before sealing them in the box. If you seal them while they are warm, they can soften.
9. Storage:
Store them in a tightly closed box at room temperature. If they are well baked and completely dry, they can last for several days.
10. For the school snack:
You can combine them with a mild cheese spread, hummus, yogurt or pieces of fruit.
11. Without additional salting:
Since the seeds can have their own flavor, a really small pinch of salt is enough.
12. Important for children:
If the child has a problem with chewing or swallowing, the seeds should be finely chopped, and the cracker should be made a little thinner and less hard.
A little trick:
If you want them to be more "snacky" in texture, you can leave half of the sunflower seeds larger and grind half. In this way, the seeds are better distributed throughout the dough, and the cracker still has a fine crunch
Can I use cutters of different shapes?
Yes. Cutters of various shapes are a great idea for children 6-12 years old. The crackers will look much more interesting, and you can adapt them to the themes.
Ideas for shapes:
- stars
- hearts
- little flowers
- circles
- moon and little stars
- butterflies
- animals
- dinosaurs
- cars
- letters
- numbers
- small snowflakes
Tips:
- Choose smaller cutters with simple shapes, without many small parts, as the seed dough can be more difficult to remove from very detailed cutters.
- Combine the rest of the dough again, knead briefly and roll again — just don't knead too many times so that the crackers don't become hard.
Hrskavi integralni krekeri sa semenkama, puterom i jogurtom. Jednostavni za pripremu i odlični za dečju užinu, školu ili grickanje tokom dana. Mogu se praviti u različitim oblicima pomoću modli.
Oznake: vegetarijanski recept, za dijabeticare, za insulinsku rezistenciju, za srce, za mozak, protivupalno - anti-inflamatorno, za uzinu, za energiju, za decu, za školu, za poneti na posao, za kožu, za kosu, za stomak, za anemiju, za PCOS, za Hashimoto, za hipotireozu, fit recept, za mršavljenje, brzo i lako, anticelulit, mediteranski stil ishrane, za oporavak, za rast mišića, za aktivne osobe, za sportiste, za policajce, za vatrogasce, za smensku uzinu.
Vreme pripreme: 55 minuta.
Vreme pečenja: 10–15 minuta.
Ukupno vreme: 1 h 5 minuta – 1 h 10 minuta.
Sastojci:
- 300 g integralnog brašna
- 80 g putera (omekšalog)
- 80 ml maslinovog ili suncokretovog ulja
- 100 ml jogurta* (tecnog, vidi napomenu)
- 80 g suncokretovih semenki (neslanih)
- 50 g susama
- 20 g semenki konoplje (mlevenih)
- 8 g praška za pecivo
- Manji prstohvat soli
Priprema:
1. U većoj činiji pomešati integralno brašno, prašak za pecivo i so.
2. Dodati omekšali puter i ulje, pa promešati.
3. Dodati jogurt i umesiti mekano, kompaktno testo* (vidi napomenu).
4. Dodati suncokretove semenke, susam i mlevene semenke konoplje, pa sve dobro sjediniti.
5. Testo ostaviti da odmori 15–20 minuta.
6. Razviti ga između dva papira za pečenje na debljinu oko 3–4 mm.
7. Iseći na male pravougaonike ili druge oblike.
8. Poređati krekere na pleh obložen papirom za pečenje.
9. Peći u prethodno zagrejanoj rerni na 180°C (356 °F) oko 12–15 minuta, dok ivice blago ne porumene.
10. Ostaviti da se potpuno ohlade.
Napomena:
Hlađenjem će postati hrskaviji.
Napomena za jogurt
Stavite tecan jogurt, ne grcki ili gusti.
Razlog: ima 100 ml jogurta, a testo već sadrži puter i ulje. Tečni jogurt će dati mekše i lakše testo i pomoći da se sve lepo sjedini.
Ako koristite grčki jogurt, mnogo je gušći, pa bi testo moglo biti tvrđe i suvlje. U tom slučaju stavite oko 80 g grčkog jogurta i 20–30 ml vode ili mleka.
Napomena za mesenje testa
Za mešenje testa dovoljno je oko 3–5 minuta.
Cilj je da dobiješ mekano, kompaktno testo koje se ne mrvi, ali ne treba dugo mesiti kao hleb.
Najbolje:
- dodaj jogurt postepeno
- mesi rukama oko 3 minuta
- čim se sastojci povežu i testo postane glatko, stani
- ako je suvo, dodaj još 1–2 kašičice jogurta
- ako je lepljivo, dodaj malo integralnog brašna
Pošto ima dosta semenki, testo će biti malo „grublje“, što je sasvim normalno.
Saveti:
1. Semenke:
Za mlađu decu suncokretove semenke možeš kratko usitniti u secku. Ne moraju biti potpuno samlevene — dovoljno je da budu sitnije.
2. Susam:
Može ostati ceo, ali ako su krekeri namenjeni mlađoj deci, možeš ga blago samleti zajedno sa semenkama suncokreta.
3. Testo:
Nemoj dodavati mnogo brašna prilikom razvijanja. Ako je testo lepljivo, ostavi ga još 10 minuta da odstoji ili ga razvijaj između dva papira za pečenje.
4. Debljina:
3–4 mm daje hrskave krekere. Za decu možeš ih napraviti oko 4 mm, kako ne bi bili previše tvrdi.
5. Oblik:
Mali pravougaonici ili kvadrati su praktični za dečju užinu. Ivice neka budu glatke.
6. Pečenje:
Pošto integralno brašno i semenke brzo dobijaju boju, proveri ih već nakon 10–12 minuta. Gotovi su kada su ivice blago zlatne.
7. Za dodatnu hrskavost:
Nakon pečenja isključi rernu i ostavi krekere unutra još 5 minuta sa malo odškrinutim vratima.
8. Hlađenje:
Obavezno ih potpuno ohladi pre zatvaranja u kutiju. Ako ih zatvoriš dok su topli, mogu omekšati.
9. Čuvanje:
Čuvaj ih u dobro zatvorenoj kutiji na sobnoj temperaturi. Ako su dobro ispečeni i potpuno suvi, mogu trajati nekoliko dana.
10. Za školsku užinu:
Možeš ih kombinovati sa blagim sirnim namazom, humusom, jogurtom ili komadićima voća.
11. Bez dodatnog soljenja:
Pošto semenke mogu imati svoj ukus, dovoljan je zaista mali prstohvat soli.
12. Važno za decu:
Ako dete ima problem sa žvakanjem ili gutanjem, semenke treba dobro usitniti, a kreker napraviti malo tanji i manje tvrd.
Mali trik:
Ako želiš da budu više „grickalica“ teksture, možeš polovinu suncokretovih semenki ostaviti krupnijom, a polovinu samleti. Tako se semenke bolje rasporede kroz testo, a kreker i dalje ima finu hrskavost
Da li mogu da koristim modle raznih oblika?
Da. Modle raznih oblika su odlična ideja za decu 6–12 godina. Krekeri će izgledati mnogo zanimljivije, a možeš ih prilagoditi temama.
Ideje za oblike:
- zvezdice
- srca
- cvetići
- krugovi
- mesec i zvezde
- leptirići
- životinjice
- dinosaurusi
- autići
- slova
- brojevi
- male pahuljice
Saveti:
- Birajte manje modle sa jednostavnim oblicima, bez mnogo sitnih delova, jer se testo sa semenkama može teže vaditi iz veoma detaljnih modli.
- Ostatke testa ponovo sjediniti, kratko premesiti i ponovo razviti — samo nemojte previše puta mesiti da krekeri ne postanu tvrdi.
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