Travel Snacks: Deliciously Umami Crackers On-The-Go

When it comes to travelling, I always prepare some food or snacks before I head off catching my flight. It takes me some time to experience with how food can stay fresh, hold its shape, both nutritious and delicious. This wholefood based cracker is my all-time travel buddy. It is high in soluble and insoluble fibres from oats and psyllium husks, vitamins and omega fatty acid from seeds, prebiotic from tigernuts,  and iodine from the super thyroid regulator - Algae.

Personally I dislike plane food, it tastes horrible to me. Since it has been proven that "the combination of dryness and low pressure reduces the sensitivity of your taste buds to sweet and salty foods by around 30%" - according to a 2010 study conducted by Germany's Fraunhofer Institute for Building Physics - planes food are modified with additional salt or seasoning. By adding algae enhances our taste bud (umami works wonder!) which no additional salt is added to make it tasty even 30,000 feet above sea level! 

I used tigernut flour in place of flour made from grains. I love this addition because it gives a nutty and malty flavour to the crackers. You have to believe me, this is what makes these crackers so complex in taste! 

Ingredients: 

150g rolled oats
100g tiger nut flour
60g flax seeds

50g sunflower seeds
50g pumpkin seeds
30g black or white sesame seeds (or a mix) 
2 Tbsp chia seeds
4 Tbsp psyllium seed husks (3 Tbsp if using powder)

2 Tbsp Dried algae
1 tsp sea salt

1/4 tsp stevia

Pinch of cayenne powder (optional)
2 Tbsp melted coconut oil
375ml water

Directions: 

1. Mix all dry ingredients in a large mixing bowl. Add melted coconut oil to 375ml of water and stir well. Pour in with the dry mixture. Stir the dough from bottom up to ensure the psyllium husks are distributed evenly as they tense to sink to the bottom. Looking for a loose but thick dough. 

2. Divide dough into two (or three if you have a smaller oven). Roll each dough ball out between two parchment papers, to avoid sticking, into thin sheets. Score dough into shapes that you prefer. Cover and let it sit for at least 2 hours to overnight. 

3. Preheat oven to 160°C. 

4. Place rested dough onto cookie sheets or oven tray and bake for 15 minutes. Remove tray from the oven and flip the crackers upside down and back in the oven for another 12 minutes until dry and golden around the edges. *Keep your eyes on these babies when baking, you can remove the edges in the last 5 minutes as they tensed to brown quicker.