Great for dips, spreads, or even on their own. These crackers have wholesome ingredients, no (or less) preservatives, less waste, are more economical, and much more nutrient dense than their store bought counterparts. Plus they are Gluten-free, oil-free, Plant-Based and super easy to make. These pair great with my Smokey Eggplant Dip and Plant-Based Cashew Cheese Wheel.
1 C quick oats + 2 T
1/4 C water + 1 T
1.5 T whole flax (or 2 T ground flax)
2 T cardamom
3 T maple syrup or silan
Pinch of salt
Preheat oven to 125 degrees C / 250 degrees F.
In a high-speed blender, blend 1 C oats and flax seeds into flour.
Transfer oat flour to a large mixing bowl. Add 1/2 T cardamom and pinch of salt. Mix well. Set aside
In a small bowl mix 1 T of maple syrup or silan and 1/4 C water. Mix well until all of the syrup is dissolved.
Add the liquid mixture to the dry mixture. Knead with your hands until all the liquid is absorbed and dough is formed.
Use a rolling pin to make a very thin, flat sheet. Cut the dough into squares with a knife or use cookie cutters to make specific shapes. Lay the dough flat on a baking sheet lined with parchment paper or nonstick baking.
In a small mixing bowl or cup mix 2 T syrup with 1 T water. Mix well until the syrup is dissolved.
Using a brush, paint the tops of the crackers with the syrup/water mix. Sprinkle the remaining cardamom on each cracker.
Bake for 60-75 minutes on the center rack, or until crispy.
Store in an airtight container. I keep mine in the freezer or fridge to keep them fresh longer!