The My New Roots recipe that will replace bread for ever.
If there’s anyone who knows how to make a plant-based, largely vegan and gluten-free diet a more delicious and actually exciting undertaking than order-in Thai, it’s Sarah Britton of My New Roots. Leading up to the release of her first cookbook on March 31 (aptly titled My New Roots), we asked the holistic nutritionist and cook to share some of her all-time favorite recipes right here. Check back weekly for plenty of healthy inspiration.
“This was a major epiphany. I wanted to make the life-changing loaf of bread—I was going on a plane somewhere, and I was like, ‘Ugh, I don’t really want to bring this loaf with me, and I don’t want to slice it up.’ The life-changing loaf is delicious toasted, so I had this brain wave… I was falling asleep one night and I was going over my menu that I’d be having on the plane because I’m a food dork like that. What if I just rolled out the dough and baked it flat, like flatbread?
They’re actually, I think, better than the bread. They’re incredible. If you like those expensive crackers from Whole Foods, that’s what these are! In the life-changing loaf, the psyllium husk, which is the thing that binds everything together, it has a slight slimy feeling to it unless you toast it. In the crackers, you don’t feel or taste it. I love this recipe because you can add a number of things to it and it’s really easy to make. They last a really long time… the bread will last maybe four or five days, but the crackers last weeks if you want them to, and they’re just super flaky and crunchy.”
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
1/3 cup / 50g pumpkin seeds
¼ cup /40g sesame seeds
1 ½ cups / 150g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 ½ tsp. fine grain sea salt
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
ROSEMARY, GARLIC AND SMOKED SALT
2 Tbsp. chopped fresh rosemary
¼ – ½ tsp. garlic powder (depending on how strong you like it)
smoked sea salt, to taste
FIG, ANISE AND BLACK PEPPER
3 large dried figs (approx. 70g)
1 tsp. anise seed
1 tsp. cracked black pepper
1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
2. Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
3. Preheat oven to 350°F / 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 20 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 10 minutes, until fully dry, crisp, and golden around the edges.
4. Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.
Read more about this recipe on My New Roots. Photography courtesy Sarah Britton.