Friday, January 29, 2010

GLUTEN FREE AND VEGAN: CRUNCHY OAT CRACKERS

Here's a great snack you can whip up on a moment's notice!

Ingredients

2 cups certified gluten free oats

2 tsp salt

1/8 tsp baking soda

3T oil

2-4 oz hot water

Instructions:

Heat oven to 350 degrees.

Grind the oatmeal in a food processor. Grind a cup of the processed oatmeal in a coffee grinder. Whisk both together, with salt and baking soda. In a large bowl, whisk oil and 2 oz water and slowly add oatmeal. Add more water if needed for dough to form a ball.

Place parchment paper on cookie sheets, and half of the ball of dough on each sheet. Roll out to approximately 1/8 inch thick, and score with pizza cutter or sharp knife. Bake for approximaely 20 minutes, or until browned. Makes approximately 8 dozen crackers, depending on thickness.

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9 comments:

Kristy said...

sounds great, although I haven't come across any gluten free oats yet in Australia.

G.F.Veg said...

hi kristy,

love that kitty!

i actually order my gluten free oats online.
barry farm has them, and other places, too. wonder if there are online sources in australia or nz that you could use??

and thanks for writing!

r4 revolution said...

It sounds so easy, quick recipe. Thanks! I would like to make it as breakfast.

G.F.Veg said...

hi r4

these are great for bkfst. i eat them with whipped cottage cheese. excellent!

Anonymous said...

Fun but very salty--next time we'll use 1/2 tsp. (not 2 tsp) salt for 2 cups oats. These are a welcome change. I enjoyed them with pecan butter for breakfast. Thank you for sharing the recipe!

Evelyn

Anada said...

I also found the crackers too salty, I'll try with half the amount first, 1 tsp and see if it needs even less.
Beautiful crispy alternative to wheat crackers, thank you very much for the recipe!

Angie said...

Just made a double batch of these. I cut down on the salt and used half extra virgin coconut oil and half olive oil. Great! Everyone in the house loves them.
Thanks so much-
Angie

Anonymous said...

I'm going to try them for the first time. Can you freeze them?

Anonymous said...

I agree with others that this was way too salty. I made the next batch with just 1/2 teaspoon of salt and it was perfect. So glad I found this recipe. Thanks for sharing.