oat cake crackers
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 135.2
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 47.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 2.2 g
View full nutritional breakdown of oat cake crackers calories by ingredient
Introduction
might be crumbly, just keep adding water till it can be rolled out easily, might be crumbly, just keep adding water till it can be rolled out easily,Number of Servings: 21
Ingredients
-
1 ½ cups oat bran
1 cups oat flour
2 cup old fashioned oats
1/2 cup brown rice flour
1/2 teaspoon salt
1/2 grape seed oil
1 cup water
2 tablespoons flax seeds
Tips
add more water till it will roll out easily, this is a big batch, after I mix in the oil in my food processor I divide it into 2 batches and add the water separatly, rolling it out quickly to hold crumbling to a minimum.
Directions
1
Combine dry ingredients.
2
Work oil into flour mixture.
the next step could be done by dividing into 2 parts at this point before adding water to facilitate rolling out easier.
3
Mix in water and immediately divide in half; shape into a rectangle, roll out 1/4" thick. You need to work quickly with the dough once you add the water, or you'll end up with a brick. , roll out on pastry cloth, with cloth on rolling pin, dusted with rice flour to keep it from sticking.
4 Cover with sheet of parchment baking paper and lay large cookie sheet on top, grab edges of pastry cloth, flip over, remove pastry cloth, cut with pizza cutter.
5 spray with cooking spray, scatter thick salt on top and roll lightly,
7
Bake 400° for 25 minutes, shifting sheets top to bottom and front to back half way through baking. Bake till lightly brown. Cool on racks.
Serving Size: 21 1 oz servings
Number of Servings: 21
Recipe submitted by SparkPeople user JUDYSKITCHEN1.
Combine dry ingredients.
2
Work oil into flour mixture.
the next step could be done by dividing into 2 parts at this point before adding water to facilitate rolling out easier.
3
Mix in water and immediately divide in half; shape into a rectangle, roll out 1/4" thick. You need to work quickly with the dough once you add the water, or you'll end up with a brick. , roll out on pastry cloth, with cloth on rolling pin, dusted with rice flour to keep it from sticking.
4 Cover with sheet of parchment baking paper and lay large cookie sheet on top, grab edges of pastry cloth, flip over, remove pastry cloth, cut with pizza cutter.
5 spray with cooking spray, scatter thick salt on top and roll lightly,
7
Bake 400° for 25 minutes, shifting sheets top to bottom and front to back half way through baking. Bake till lightly brown. Cool on racks.
Serving Size: 21 1 oz servings
Number of Servings: 21
Recipe submitted by SparkPeople user JUDYSKITCHEN1.