Monday, August 9, 2010

Homemade Flax & Oat Crackers

3



Remember the Rodale Whole Foods Cookbook that was on my wishlist? Remember all those recipes I had flagged down in the book to make? I haven't made them all yet, in fact I still have heaps to mark, not to mention bake! However, the recipe for Flax & Oat Crackers is so good they seem to get made quite often around here. The boys aren't as sold on them, but I think they're awesome. They pair up well with cheese or chicken salad or just about anything else you'd typically use with a cracker. I was out the other night so I couldn't test them with some homemade salsa we had. I've slightly altered the recipe, but nothing major. They are ever so quick to make and you really must try them!


In a medium sized bowl mix together 3/4 c oat flour (the recipe calls for 3/4 c oats ground into flour, but because we use oat flour a bit more often I tend to keep a container of it in the cupboard. You can just grind up a bag of oats and store them in a container.)  1 cup whole wheat flour (the recipe calls for white wheat, but I can't seem to locate any), 1/2 c oat bran, 2 T ground flaxseed and 1/2 t salt.


I make a little well in the middle and add 1/4 c vegetable oil + 2 tablespoons, 1 tablespoon honey, 1/2 c cold water. Mix it up until it's nice and smooth and then grease a large baking sheet, ghee works beautifully for such purposes!



Spread it on the greased baking sheet. I use the largest one I own (which doesn't happen to fit properly in my itty bitty oven) and seriously this takes the longest to do. Just keep pressing and spreading it out until the whole pan is covered. Then using a sharp knife cut it into cracker sized squares. Here's the thing though, when you do this you need to use the tip because otherwise the crackers kinda pull and rip.


This is only a small rip in the above picture to show you what happens if you drag the knife too much with them. So I cut one side by just pressing down with my big butcher knife, and then I turn my pan around and cut the other way. Then sprinkle them with salt, the recipe says to sprinkle with flax seed not salt, but I mix the flax into the recipe because I found otherwise they fell off. I sprinkle it lightly with salt before baking instead.


Bake at 180 c (350 F) for 12 - 15 minutes or until lightly golden brown. A few of mine are a tad darker then they should be because I was baking 4 things at once and was busy trying to finish assembling homemade fig newtons. You're suppose to let them cool on the pan for 5 minutes, if you can wait that long..


Pull them off the tray and store in an airtight container and try, very hard, to resist eating the whole box at once. Last of all, pat yourself on the back for finding a way to work a little more Flax into your diet. Have you heard the news? Flax has been proven to delay both breast and prostrate cancer, but you need to try and eat about 2 tablespoons a day. You know, that might just be a good enough excuse to use when you over indulge in these yummy little crackers....

3 comments:

John, Danita, Infinity and ... said...

These look interesting...I just may have to try them myself.

Tracey said...

Looks so yummy!

Angie Tester said...

Any ideas how these could be altered to make them gluten free?

Must investigate.