Seedy Oat Crackers Food

OAT & SEED CRACKERS

Steps:

• Preheat the oven to 325º. Line a large baking sheet with parchment paper. Cut a second piece of equally sized parchment paper, and set aside for later use.
• In a large bowl, mix oats, pumpkin seeds, sesame seeds, flax seeds, chia seeds, poppy seeds, fennel seeds, caraway seeds, and salt.
• In a smaller bowl, whisk together water, olive oil, and maple syrup. Pour the wet mixture over the seed mixture and stir until incorporated. Let this mixture sit for 10 minutes-it will thicken as it absorbs liquid.
• After 10 minutes, bring the mixture together into a ball and transfer to the parchment-lined baking sheet. Use damp hands or the bottom of a flat measuring cup to spread the mixture out to ⅛-inch thick.
• Bake until golden brown around the edges, 30-35 minutes. Then remove from the oven.
• Place the second sheet of parchment paper on a clean, flat surface, and carefully turn the cracker over onto the clean parchment paper, so that the baked side of the cracker is now facing up. If it's still on, remove the top sheet of parchment from the cracker, and transfer the new parchment paper + cracker onto the baking sheet. Bake until firm and golden brown around edges, another 15-20 minutes.
• Remove from the oven and allow the cracker to cool on the baking sheet, then break it into pieces of your desired size. Store in an airtight container. Will keep up to a week in a cool, dry place.

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.

OAT MEAL CRACKERS

Steps:

• 1. In a microwave safe bowl; Mix all the ingredients. 2. Microwave everything for about 2 1/2 minutes on the high setting. After the first minute stir in the oats and continue microwave the last 1 1/2 minute. 3. Cover an oven tray with parchment paper and spread out the oatmeal using a tablespoon. The layer should be very thin. 4. Sprinkle the oatmeal with different seeds, chopped nuts and spices - use your imagination and your own preferences. I can recommend sesam-, chia- and flax seeds. 5. Heat up the oven to 150 C (300 F) and bake the oatmeal crackers for about 40-50 minutes or until the oatmeal is turned into a large crisp sheet. 6. Use a knife to cut the baked sheet of oat meal into smaller crackers.

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.

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.

OAT & SEED CRACKERS

Steps:

• the oven to 160°C or 325° F
• Mix all dry ingredients in a mixing bowl
• In a separate bowl or food processor mix the egg, maple syrup and oil. I find it easy to do this in a food processor.
• Combine the wet and dry ingredients in the mixing bowl
• Line a baking tray with parchment paper and spread the mixture in a thin layer. It should be about ½ cm (0.2 inches) thick. The easiest (and cleanest) way to do this is by putting another baking sheet on top of the mixture and pressing by hand or with a dough roller
• Using a sharp knife, cut lines in the mixture where you would like to crack the crackers after baking (or skip this step and simply crack them into different sizes afterwards)
• Bake for 20-25 minutes until the edges start to brown
• Allow to cool on a cooling rack before breaking them
• These keep well in the fridge in an airtight container for about a week. They're lovely as they are, or topped with some banana slices, yoghurt, or (homemade) jam.

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.