Oatmeal Wheat Crackers Food

OATMEAL CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes.
• Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers.

WHEAT CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
• On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
• Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

WHOLE WHEAT CRACKERS

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Put the flour, oat bran and salt in a bowl. Mix.
• 3. Pour in the olive oil and water.
• 4. Mix until just blended.
• 5. Divide dough into two pieces for thinner crackers or leave it in one piece for thicker crackers. We like the thin ones.
• 6. Roll the dough directly onto a cookie sheet. I use the Pampered Chef pizza roller and it works great to just roll the dough right into the sheet. But if you don't have one of those you can put the dough between two sheets of wax or parchment paper and roll out as thin as possible. Then transfer to an ungreased cookie sheet.
• 7. Mark squares out with a knife to score your crackers. If you don't do this step before you bake it, you will not get nice squares once it's baked. The crackers bake up pretty crisp and will just break into odd shapes and crumbs. There have been times I've forgotten to score it and it's still perfectly edible, it just looks more like almond bark jagged shapes than square or rectangle shaped crackers.
• 8. Prick each cracker with a fork a few times.
• 9. Sprinkle with salt.
• 10. Bake for 15 - 25 minutes in the oven, or until your crackers are crisp and light brown. Baking time might be different depending on how thin your crackers are.
• 11. When cool remove from baking sheet, and separate into individual crackers.

EASY OATMEAL CRACKERS (GLUTEN FREE AND VEGAN).

Steps:

• Preheat the oven to 400 degrees.
• Grind the gluten free oats in a food processor until they become a fairly fine flour.
• Pour the oat flour, gluten free flour, garlic powder, and salt in a bowl.
• Add the melted vegan buttery spread, honey or agave, and 1/4 cup water. Stir. Drizzle in more water while stirring until the dough forms a ball. The dough should not be too wet.
• Place the dough on a sheet of parchment paper and cover with a sheet of waxed paper. Roll the dough out until it is quite thin, about 1/8 inch thick. Try to roll the dough as evenly as possible.*
• Remove the waxed paper and place the dough on the parchment paper on the cookie sheet. Cut the dough into squares with a knife, but do not separate. Sprinkle a little water on top and smooth it over the dough.
• Sprinkle sea salt flakes on top.
• Bake at 400 degrees for 13-16 minutes, until golden brown and crisp, rotating the sheet once during the baking time.
• Let cool before breaking into squares.

OATMEAL WHEAT CRACKERS

Steps:

• Combine all dry ingredients.
• Blend (in a blender works best) the oil and water.
• Add to the dry ingredients.
• Roll out on pastry or wax paper.
• Place on cookie sheet (can be ungreased).
• Score into squares and texturize with fork.
• Bake at 350 F for 20 minutes.

HEALTHY SEED AND OAT CRACKERS

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

FUDGY OATMEAL WHEAT GERM BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Grease 8X8X2 inch pan.
• Melt chocolate with margarine in small heavy saucepan over very low heat or in double boiler.
• Remover from heat; blend. Reserve.
• Combine oats, wheat germ, nonfat dry milk, baking poder, salt (you can add 1/2 cup chopped walnuts if you like) in medium size bowl. Mix well. Reserve.
• Beat eggs in medium size bowl until light.
• Gradually beat in both sugars and vanilla until mixture is thick.
• Stir in chocolate mixture; fold in oat mixture. Spread batter in pan.
• Bake at 350 for 20-25 minutes or until toothpick inserted into the middle comes out clean and the top is crips and edges firm.
• Cool in pan on rack. Cover with foil, and refrigerate overnight.

GRANDMA'S OATMEAL CRACKERS

Steps:

• Mix all ingredients.
• Roll on cookie sheet and cut into squares.
• Lightly sprinkle with salt.
• Bake at 375* for 10-15 minutes until lightly browned.
• Very good! (To roll out, I put waxed paper on the top and roll with rolling pin. Prevents the pin from sticking to the dough.) I guessed at number of servings.

SESAME WHEAT CRACKERS

Steps:

• Preheat the oven to 375 F.
• Grease 2 baking sheets or cover with parchment paper.
• In a medium bowl, mix the flour, salt, and baking powder.
• Cut the butter into the flour mixture until the mixture resembles fine crumbs.
• Add the egg and 2 tablespoons of the milk.
• Mix to make a stiff dough, adding the remaining milk, 1 tablespoon at a time, if necessary.
• Gather the dough into a ball, flatten it slightly, and place on a lightly floured surface and roll the dough out to 1/8inch thickness.
• Using a 2-inch round cookie cutter, cut out circles from the dough; place on the prepared baking sheets, about 2 inches apart.
• Re-roll the trimmings and cut out more circles.
• Continue until the dough is used up.
• Brush the crackers with the beaten egg white, then sprinkle evenly with sesame seeds.
• Bake for 15 minutes or until light brown.
• Remove to a wire rack to cool.
• Makes about 72 crackers.
• The Great Holiday Baking Book.

OATMEAL ANIMAL CRACKERS

Steps:

• In a bowl, combine sugar, oats, baking soda and salt. Cut in shortening until crumbly. Add water and vanilla; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into rectangles or use cookie cutters dipped in flour. Using a floured spatula, transfer to greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.