Oat And Seed Crackers Food
OAT AND SEED CRACKERS
Most crackers are just empty calories with not a lot of fuel for my body. At least, that goes for store-bought crackers-which are generally ultra-processed packaged foods made with refined grains. Instead, try a healthy homemade crackers recipe-like these vegan, gluten free, LOW CARB oat and seed crackers!
Provided by Alyssia Sheikh
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 3 crackers, Calories 169 kcal, Fat 12 g, Carbohydrate 11 g, Fiber 5 g, Protein 6 g
MULTI SEED AND OAT CRACKERS
Steps:
- Measure the oats, seeds, and water into a bowl.
- Add salt and mix well.
- Let the dough sit for half an hour.
- Preheat oven to 180 degrees.
- Grease a sheet of baking paper with olive oil or use an oil spray.
- Spread the seed mixture on baking paper as evenly as possible.
- Bake for 45-60 minutes until the cracker is crisp.
Nutrition Facts : Calories 70.7 kcal, Carbohydrate 2.76 g, Protein 2.86 g, Fat 5.92 g, SaturatedFat 0.75 g, TransFat 0.01 g, Sodium 2.42 mg, Fiber 1.43 g, Sugar 0.21 g, UnsaturatedFat 4.73 g, ServingSize 1 serving
SEEDY OAT CRACKERS
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make sure total volume stays the same.
Provided by Anna Jones
Categories Bon Appétit Appetizer Bread Seed Bake Oat Wheat/Gluten-Free Sesame Poppy Maple Syrup Vegan Healthy
Yield Serves 8
Number Of Ingredients 9
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.
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SEEDY OAT CRACKERS RECIPE | BON APPéTIT
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- Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ 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 ⅛" 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.
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