Oat Crackers

Crunchy Oat Crackers
A hearty cracker made with oats and flax seed. Low fat, vegan & gluten free. Starch Solution Compliant. Includes savoury & cinnamon spice variations
 Prep Time 10 minutes
 Cook Time 25 minutes
 Servings 40 crackers
INGREDIENTS
Basic Oat Cracker Recipe

• 3 cups oat flour (I blend whole oats and flax seeds into a flour in a blender before adding to the food processor).
• 1/4 cup Ground Flax Seed
• 1/2 tsp salt
• 1 cup water

Variation 1: Savoury Spicy

• 2 tbsp nutritional yeast
• 1 tsp chili powder
• 1/4 tsp garlic powder
• 3 tsp onion powder
• juice of two limes Fill a measuring cup with the lime juice and top up the rest with water. This recipe variation will require 1 1/4 cup liquid to compensate for the additional spices.

Variation 2: Cinnamon Spice

• 2 tsp cinnamon
• 1/4 cup brown sugar

INSTRUCTIONS

1. Preheat oven to 400 F. (I have a convection oven that tends to run a little cooler so I set mine to 425 F.)
2. Combine ingredients in a food processor fitted with the dough blade and blend on medium speed until a dough forms. It is possible to form the dough manually just knead with your hands until the dough forms.
3. Dust counter top with flour. Roll dough as thin as possible. The thinner the dough; the lighter and crunchier the cracker will be.
4. Place rolled out dough onto parchment lined cookie or baking sheets. Use a pizza cutter to score lines. This makes it easier to break into neat pieces.
5. Place in oven. Check after 18 minutes. I find the crackers on the periphery tend to brown and crisp up quicker, if so remove the golden, crunchy crackers and place back in the oven. Check every 5 minutes, removing the crunchy crackers until all are done.
6. Variation 1: Savoury Spicy Add the additional spices to the original cracker recipe. Swap out the liquids in the original cracker with the juice of two limes and enough additional water to equal 1 1/4 cups liquid.
7. Variation 2: Cinnamon Spice Crumble this cracker for a delicious home made breakfast cereal.
8. I'm finding this recipe cooks a touch quicker at the edges so if you're like me and tend to burn things try cooking at a lower temperature of 375 F for 15 minutes, flip and cook on the reverse for another 15.