100 g (3½ oz) rye flour
50 g (3½ oz) spelt flour
50 g (3½ oz) whole wheat flour
100 g (3½ fl oz) water
4 tbsp olive oil or avocado oil
2 tsp honey
1½ tsp caraway seeds
1 tsp salt
1 tsp dried onion
1 tsp garlic powder


Preheat the oven to 180°C/360°F fan oven, 200°C/400°F conventional oven.
Put all the dry ingredients in a bowl and mix well.
Add the water and olive oil then mix well to a soft and moist dough. Leave to rest for 5 minutes.
Take half the dough and roll out as thin as possible between two sheets of baking paper the same size as your baking tray.
Peel off the top layer of paper and trim the dough using a knife or pizza cutter.
Cut through the dough to make the cracker shapes and transfer the paper+dough to a baking tray.
Bake for 10-12 minutes. Meanwhile prepare the remaining dough.
Leave the crackers to cool then store in an airtight box.

I ate them with hummus, and had them with some yogurt this morning, very tasty and a fresh change.

Next I'm going to try a crispbread recipe... like Ryvita crispbread.