seedy oat crackers
I've developed an crisp, whole-grain, oil-free cracker with enough structural stability to use with dips or spreads. I'm still experimenting with the thickness and cooking temperature but with an 'air roaster' I've found these are pretty easy and reliable. I'm sure you could substitute another type of flour for the oats if you prefer.
Author: Rachel Knight
Recipe type: snack
Cuisine: whole food plant based, WFPB, oil-free, vegan
Serves: 20 pieces
- 1 tablespoon each of chia, flax, sesame, pumpkin and sunflower seeds (60g total)
- 100ml or 100g water
- 1 tbsp apple cider vinegar
- 100g wholegrain rolled oats blitzed to flour in a blender or spice mill
- 1 tsp curry powder or other spice blend
- ½ tsp salt (optional)
- Put the seeds, water and vinegar in a mixing bowl and allow to soak for at least half an hour
- Add the oat flour, spice and salt (if using)
- Mix together well and spread out on baking paper on a baking tray
- I use a piece of plastic wrap over the top to spread it with my hands.
- Bake for 30 minutes at 170 degrees C, depending on thickness (I spread mine to a 25cm diameter circle).
- Halfway through the cooking turn the 'cracker' over and peel off the baking paper.
- When cold, break into crackers and store in an airtight container