Oat And Seed Crackers

These little crackers are great for dipping in your favorite dip, hummus or to top with your favorite style of cheese. They are crisp and slightly toasty. It does require a slight bit of work as the dough is slightly sticky and pressing it out becomes a task. But keep your hands wet and keep pressing it out and you will get there. These little crackers are so worth the extra time it takes to make them. This recipe has whole and simple ingredients that are good for you. So let’s get into the recipe.

INGREDIENTS:

2 cups Oat flour (finely ground)
1/4 cup whole oats
1/4 cup hemp seeds
1/4 cup toasted hemp seeds
1/4 cup flax seeds
1/4 cup chia seeds
1 tsp salt ( optional)
1 tsp garlic powder
3 tbsp coconut oil
2/3 cup water

DIRECTIONS:

1. preheat your oven to 350* and let the oven heat up for about 10 to 15 minutes prior to making these crackers.
2. In a large bowl combine all of the ingredients and combine really well. The dough will be slightly sticky. You can add a little bit more oat flour if your dough is to wet. Do not go over 1/2 cup extra flour.
3. Line a large sheet pan with parchment paper or a silicone sheet pan and add the dough on top.
4. Slightly wet your hands and press the dough out until really thin. You can roll out the dough but use flour instead of water to roll out the dough. The dough should be less than a 1/4 inch thick.
5. using a fork prick holes throughout the dough. This prevents the dough from puffing up during the baking process. score the dough using a pizza cutter and shape them into the desires shapes you like. I cut mine into squares. Do not separate the dough. just score the dough for easy breaking later.
6. bake the crackers for 25 to 35 minutes in the oven. The sides will become a deep golden brown and the top will be a nice golden color. If you find the dough is still wet, place them back into the oven for another 15 to 20 minutes to further dry out the dough. Sometimes it only takes the one time to bake to get the perfect cracker but sometimes it takes an additional baking. I guess it depends on how much flour you add to the dough and how wet your hands are when pressing it out.
7. When done place on the counter to cool slightly. When they are cool enough to handle you can break apart or use a sharp knife to help guide you to break them apart. Let them cool completely before storing.
8.  I keep mine in an airtight container with a lid in the fridge.

I hope you enjoy this recipe and let me know if you make them. You can tag me on my Instagram and you can show me some pictures as well if you like.