These crispy crackers are made with freshly ground oats and pack a delicious and flavorful crunch!
We love our snacks in this house. My two growing boys seem to be in a very “snacky” phase right now. They love to eat apples and bananas, or homemade granola, or some kind of crunchy snack.
I love to make crackers for them to eat. Homemade crackers are so easy to make, and I find it relaxing. It just takes a minute to make the dough, then roll it out, score it with a knife, and sprinkle it with water and salt. I find the whole process to be very soothing.
Plus, they’re so much cheaper than buying gluten free crackers! Who wants to spend $5 on a box of crackers? I’d rather not, if I don’t have to!
I’ve shared cracker recipes on the blog before, but this time I wanted to add a little more whole grain nutrition to them. I decided to grind up some oats and use oat flour in addition to the gluten free flour blend. The oats gave these a great nutty flavor and made the texture a little lighter. They were gobbled up in no time flat!
If you happen to have crackers left over (we never do), you can store them in a glass jar or ziploc bag. If you do want to have some left over, then I would suggest making a double batch. :)
- ½ cup certified gluten free old-fashioned oats
- ⅝ cup gluten free flour blend (I used the King Arthur Gluten Free Multi-Purpose Blend)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1½ Tablespoons vegan buttery spread, melted
- ½ teaspoon honey or agave nectar
- ¼-1/2 cup water (the amount may vary depending on the flour you use)
- large flake sea salt for sprinkling
- Preheat the oven to 400 degrees.
- Grind the gluten free oats in a food processor until they become a fairly fine flour.
- Pour the oat flour, gluten free flour, garlic powder, and salt in a bowl.
- Add the melted vegan buttery spread, honey or agave, and ¼ cup water. Stir. Drizzle in more water while stirring until the dough forms a ball. The dough should not be too wet.
- Place the dough on a sheet of parchment paper and cover with a sheet of waxed paper. Roll the dough out until it is quite thin, about ⅛ inch thick. Try to roll the dough as evenly as possible.*
- Remove the waxed paper and place the dough on the parchment paper on the cookie sheet. Cut the dough into squares with a knife, but do not separate. Sprinkle a little water on top and smooth it over the dough.
- Sprinkle sea salt flakes on top.
- Bake at 400 degrees for 13-16 minutes, until golden brown and crisp, rotating the sheet once during the baking time.
- Let cool before breaking into squares.
Have you made crackers before?
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