These crackers keep well for about a week and you can freeze them to keep them longer.
Seedy oat crackers
Snacks & Energy Bars
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.
Ingredients List for people
Units:
- 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
Instructions
- Preheat the oven to 160 C
- Prepare a baking tray, lining it with baking paper or a silicon mat.
- Blend the oats to create a fine 'flour'
- Put the seeds, water, vinegar in a mixing bowl and allow to soak for at least half an hour.
- Add the oat 'flour', spice and salt.
- Mix together well and tip it out onto the baking tray.
- Place a piece of plastic wrap over the top to spread the mixture out with your hands.
- Use a rolling pin to flatten out the mixture further so that it is nice and thin.
- Remove the plastic wrap and bake for 15 minutes.
- Turn the 'cracker' over and peel off the baking paper.
- Cook for another 10-15 minutes.
- When cold, break into rough pieces and store in an airtight container.
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