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Seedy oat crackers

This is a crisp, wholegrain, oil-free cracker with enough structural stability to use with dips or spreads. Thank you to Rachel for this recipe, which makes around 20 crackers.

Snacks & Sides
Intermediate
Time 45 mins
Skill Level Intermediate
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Ingredients List

 

Serves 20
  • 60 g mixed seeds
  • 100 ml water
  • 1 tbsp apple cider vinegar
  • 100 g rolled oats
  • 1 tsp curry powder use any spice mix of choice
  • 1/2 tsp salt
Metric - US Imperial

Instructions

  1. Preheat the oven to 160 C / 325 F 
  2. Prepare a baking tray, lining it with baking paper or a silicon mat.
  3. Blend the oats to create a fine ‘flour’
  4. Put the seeds, water, vinegar in a mixing bowl and allow to soak for at least half an hour.
  5. Add the oat ‘flour’, spice and salt.
  6. Mix together well and tip it out onto the baking tray.
  7. Place a piece of plastic wrap over the top to spread the mixture out with your hands.
  8. Use a rolling pin to flatten out the mixture further so that it is nice and thin. 
  9. Remove the plastic wrap and bake for 15 minutes.
  10. Turn the ‘cracker’ over and peel off the baking paper. 
  11. Cook for another 10-15 minutes.
  12. When cold, break into rough pieces and store in an airtight container.

These crackers keep well for about a week and you can freeze them to keep them longer.