Yesterday I talked about a little cook book I found that had some interesting ideas and recipes in it. This one:
Published in 1980 by Current.
The one recipe I really liked was for Crispy Oat Thins, I had some time before lunch today so I made them. I had to change a few things around because I didn't have all the ingredients. They needed more salt and next time I will definitely have the sesame seeds to add in. The whole family loved them and by the time lunch rolled around it was pretty obvious they WERE lunch, along with some raw swiss cheese and some blueberries from our Full Circle produce box.
I think if you used rice flour instead of the wheat flour and wheat germ it called for these would be a pretty tasty gluten free cracker too. I'll definitely pass this along to a few of my gluten free friends.
Here's the original recipe
and below is how I made them. Feel free to change them to suit what you have on hand or to suit your allergy needs.
Crispy Oat Thins--Laura's Version
1 1/4 cups oatmeal
1/3 cup whole wheat flour
2/3 cup white flour
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 cup plus 1 teaspoon water
preheat the oven to 375˚
whirl the oatmeal in a food processor until they are finely ground
add the rest of the dry ingredients and whirl again
cut the butter into chunks and pulse in the food processor until its resembles coarse crumbs
add the water and mix until combined
drop by teaspoons onto an ungreased cookie sheet, I used a large baking stone
grease the bottom of a glass, dip in flour and flatten each ball to 1/8 inch thickness
bake at 375˚ for 12-15 minutes until crispy, they will continue to crisp up as they cool
Fresh baked crackers are magnificent much better than anything from the store, now if I could only find the time to make them every week...