The cracker madness doesn’t seem to come to an end, so I may as well post another recipe. These are the crunchiest, crispiest crackers I’ve managed to produce so far, and their secret ingredient is quite surprising: finely ground rolled oats! I added a few dried herbs for a new flavor, but the texture is definitely what most impressed me when these came out of the oven.
I imagine oat flour can be bought commercially as well, but grinding rolled oats does the trick just fine. I first learned about this method from a cookbook I checked out from the library a while back, Dreena Burton’s The Everyday Vegan.
The oat cracker dough:
- 2 dl rolled oats, finely ground
- 1 and 1/4 dl wheat flour
- 3/4 dl nutritional yeast
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 teaspoon dried basil
- 1/3 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon turmeric (for color)
- 1 dl water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 3 cloves garlic, crushed
I set the oven to 175 degrees Celsius, and proceeded to make the crackers exactly like the last time. The only thing I had to do differently was to ground the oats, which I did in our mini food processor. I processed them until they were fine, much like whole wheat flour.
I combined water, olive oil, lemon juice, mustard, and garlic, and placed the resulting wet mix in the fridge. Then I mixed the rest of the ingredients in a bowl, and covered a baking sheet with parchment paper. When the oven was ready, I added the fridge-cold wet mix to the dry mix bowl, stirred with a fork until combined, and rolled it out on the baking parchment with the help of a little bit of extra flour. I cut the cookies with a pastry wheel and baked them for 20 minutes, until nicely browned and crispy.