Wholemeal Crackers
A savoury biscuit, with a delicious nutty flavour. Ideal for cheese or pate.
Ingredients
- 90 g whole rolled oats
- 60 g wholemeal flour
- ¼ teaspoon bicarbonate of soda
- large pinch of salt and pepper
- 2 tablespoon olive oil
- 4-5 tablespoon boiling water
Instructions
- Add all the dry ingredients to the bowl of a food processor and whizz for a few seconds until the oats look like coarse flour.
- Add the oil and whizz again, then gradually add enough boiling water until the dough comes together in clumps (around 4 tablespoons).
- Roll the dough out very thinly (about 2mm). The easiest way to do this is to roll it out between 2 sheets of greaseproof paper or silicon. Cut into squares approximately 7 cm, you should end up with around 16 biscuits.
- Slide the greaseproof paper with the biscuits onto a baking tray and bake for 30 mins at 160 degrees. Check after 20 minutes and turn the tray if necessary.
- Allow to cool for 10 minutes on the tray, then remove with a palette knife. Finish cooling on a wire rack.
- Store in an airtight tin.
Notes
Variations: use another healthy oil if you prefer. You could also add dried herbs such as rosemary or thyme, dried garlic or a pinch of paprika.
If you want chunkier crackers, blitz the oats slightly less. For a smoother texture, process for longer.
Nutrition
Calories: 96kcalCarbohydrates: 12.2gProtein: 2.4gFat: 4.4gSaturated Fat: 0.6gFiber: 1.8gSugar: 0.1g
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