OATMEAL CRACKERS
Made these for my daughter one day. She likes them more than store-bought ones, and I like knowing what she's eating.
Provided by JKN
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 40m
Yield 36
Number Of Ingredients 7
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.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Fat 2.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 32.8 mg, Sugar 0.4 g
OAT CRACKERS RECIPE
Steps:
- Preheat oven to 425 F. In a large mixing bowl, whisk together the flour, nutritional yeast, salt and baking powder.
- Add the wet ingredients and stir together until the dough is blended enough to start kneading with your hands.
- Stir the dough with a wooden spoon until it comes together enough to knead by hand.
- Knead the dough well by hand to combine everything. The dough should be dense, but smooth.
- Split it into four equal pieces. Roll them into balls. Spritz them lightly with oil to keep them from drying out.
- Working with one portion at a time, roll one portion of dough out thin, between two pieces of parchment.
- Using a knife or pizza wheel, cut the crackers to the your desired shape and size.
- For better, more even baking, poke the crackers with a fork.
- Gently lift the cut crackers with a spatula and place on a parchment lined cookie sheet.
- Spritz lightly with an oil sprayer.
- Bake for about 10 minutes, or until they are fully cooked. If you find that the remaining dough starts to dry out or get too crumbly, simply spritz with a bit more oil and work it into the dough.
- Allow just-baked crackers to cool completely and serve.
Nutrition Facts : ServingSize 0.25 the recipe, Calories 216 kcal, Carbohydrate 25 g, Protein 6 g, Fat 10 g, SaturatedFat 7 g, Sodium 590 mg, Fiber 3 g, Sugar 1 g
HEALTHY SEED AND OAT CRACKERS
These crackers are super crispy, loaded with nutrients and they couldn't be easier. Just give them a quick soak in hot water - this helps them create a gel, for binding - and pop them in the oven. They're a great gluten-free and vegan alternative to traditional crackers as the perfect accompaniment to cheese, dips or hummus and, when broken into small pieces, for lending salads added crunch. They're so good you may never buy crackers again!
Provided by Food Network Kitchen
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
OAT CRACKERS
Make your own homemade crackers with wholesome ingredients and avoid processed varieties with additives and preservatives.
Provided by Debra1113
Categories Lunch/Snacks
Time 25m
Yield 36 crackers
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Grease a baking sheet well and set aside. (Note: To make sure that the crackers come off the pan easily, you can also use a few drops of lecithin along with the oil you use for greasing the pan.).
- Place all dry ingredients in blender or food processor and blend until they are consistency of cornmeal. Stop to stir ingredients if they stick.
- Stir in milk.
- Use a frosting knife or rubber spatula to spread batter thinly and evenly on the well-greased baking sheet.
- Place in preheated 325 degree oven and bake slowly until delicately golden, about 15-20 minutes After about 10 mins, use a sharp knife to score the dough in squares, rectangles or desired shape. Watch them carefully, if the crackers on the outside brown faster, remove them and continue to bake the rest.
- Crackers are the crispest while they are baking, so loosen them from baking sheet as soon as they come out of the oven to keep them from crumbling.
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.
OAT CAKE CRACKERS
I needed food to help me lower my cholesterol. I created this to add to my daily oat bran intake. With this and other recipes, I was able to drop it 75 pts. I add liquid till the dough is easy to work.
Provided by Judys Kitchen
Categories Breads
Time 40m
Yield 48 Crackers
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Work oil into flour mixture.
- Mix in water and immediately divide in half; shape into a rectangle and put on 2 sheets of waxed paper with quick oats scattered on it.
- Cover with another sheet of waxed paper and roll out 1/4" thick. You need to work quickly with the dough once you add the water, or you'll end up with a brick.
- Remove top paper, cut with pizza cutter,
- Put on 2 cookie sheets.
- Bake 400° for 25 minutes, shifting sheets top to bottom and front to back half way through baking. Bake till lightly brown. Cool on racks.
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- Add the walnuts, oats, salt, pepper, baking powder, and seasoning (if using) into a blender or food processor. Stir in the milk and blend until smooth.
- Spread the batter onto an ungreased baking sheet or parchment-lined baking sheet with an offset spatula or rubber spatula. Spread as thin and evenly as possible. Try to make sure the middle of the batter is not thicker than the sides. This will help the crackers cook evenly.
- Bake slowly until delicately golden. After 10 minutes, remove from the oven and score into squares or rectangles using a pastry wheel or sharp knife. Return to the oven and continue baking until dry and done; about 20 to 25 minutes more. Thinner crackers at the edges will bake quicker than thicker ones. Watch your oven. If outside crackers bake quicker, remove them from the baking sheet and return them it to the oven.
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