Monday, April 10, 2017

1076. Oat Seed Crackers

Although I archived this cracker recipe under Bread, this is not a bread. The only relative to a bread in it is the rolled oats. Otherwise, it's seeds, seeds, and seeds to the extent you might for a second think you are making a meal for birds.
Pumpkin seeds. sunflower seeds, sesame seeds, poppy seeds. and chia seeds are all mixed into the rolled oats and dampened with some water, a touch of oil, and a scent of honey. This will thicken up after sitting, and is then rolled and baked. The golden edges are just beyond.


1 cup rolled oats
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/3 cup sesame seeds
3 Tbsp chia seeds
3 Tbsp poppy seeds
1 tsp salt
1 Tbsp plus 1 tsp vegetable oil
1 Tbsp honey


Preheat oven to 375F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
Transfer oat mixture onto a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ⅛" thick (the shape doesn’t matter). Remove top layer of parchment.
Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break or cut into pieces.

صحة و عافية

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