Healthy Seed And Oat Crackers Food

OAT AND SEED CRACKERS

Steps:

• Preheat oven to 325°F (160°C).
• In a large mixing bowl, mix all ingredients together. Allow mixture to sit and thicken, around 10 minutes. (There shouldn't be water left in the bowl, it should all be absorbed.)
• Spread mixture onto a baking sheet, lined with parchment and lightly sprayed. Put another sheet of parchment on top and use your hands to flatten, around ⅛-inch thick.
• Remove top sheet and sprinkle with salt, if desired.
• Bake for 15-20 minutes, until golden brown around the edges.
• Remove from oven, put a sheet of parchment on top, and flip it over onto another baking sheet. Remove bottom sheet of parchment (that was just in the oven) and use a pastry cutter to score square shapes into the cracker sheet.
• Return to oven and bake 20-25 more minutes.
• Allow to cool on baking sheet. Break apart with hands and enjoy!
• Yields ~24 oat and seed crackers.

SEEDY OAT CRACKERS

Steps:

• Preheat oven to 375°F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
• Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn't matter). Remove top layer of parchment.
• Bake cracker until golden brown around edges, 15-20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15-20 minutes. Let cool on baking sheet, then break into pieces with your hands.
• Do Ahead
• Crackers can be made 1 week ahead. Store airtight at room temperature.

PEPPERED ROSEMARY OAT CRACKERS

Steps:

• Preheat oven to 375 degrees F.
• Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely.

ENGLISH OAT CRACKERS

Steps:

• Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
• Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
• Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
• With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.