These crunchy crackers are delicious on their own or paired with dips or cheese.
3.6 ounces oat flour (about 1 cup)
1 cup certified gluten-free quick-cooking oats
2 tablespoons flaxseed meal
2 teaspoons dried oregano
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup warm water
2 tablespoons olive oil
1 tablespoon vegan buttery sticks (such as Earth Balance), softened
1 large egg
How to Make It
Preheat oven to 325°.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and next 4 ingredients (through salt) in a large bowl, stirring to combine. Add 1/4 cup warm water, oil, buttery sticks, and egg; stir with a fork until dough forms.
Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 12 x 10-inch rectangle. Remove top sheet of paper; cut dough into 42 (1-inch) squares. Separate squares on pan.
Bake at 325° for 40 minutes or until crackers are golden brown and crispy. Remove crackers from pan; cool 20 minutes on a wire rack. Store in an airtight container up to 2 weeks.
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