* Exported from MasterCook *
Crackers, Seedy Oat
Recipe By :Anna Jones
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Food Processor Grains
Hand Made Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup old-fashioned oats
3/4 cup raw pumpkin seeds -- (pepitas)
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 tablespoons chia seeds
3 tablespoons poppy seeds
1 teaspoon kosher salt
1 tablespoon vegetable oil -- plus
1 teaspoon vegetable oil
1 tablespoon pure maple syrup
This crackers recipe features a variety of seeds, and the combination
of colors and textures is impressive, but you can use fewer
types - just make sure total volume stays the same.
Preheat oven to 375F. Mix oats, pumpkin seeds, sunflower seeds,
sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir
oil, maple syrup, and 3/4 cup room-temp water in a medium bowl to
combine. Pour liquid over oat mixture and toss until mixture is
completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
Form oat mixture into a ball and transfer to a parchment-lined baking
sheet. Press a second sheet of parchment paper directly on top and,
using a rolling pin, flatten to 1/8" thick (the shape doesn't
matter). Remove top layer of parchment.
Bake cracker until golden brown around edges, 15-20 minutes. Remove
from oven and carefully turn out, parchment side up. Place a fresh
sheet of parchment on baking sheet. Remove parchment from cracker,
carefully turn cracker over, and return to baking sheet. Bake until
firm and golden brown around edges, 15-20 minutes. Let cool on baking
sheet, then break into pieces with your hands.
Do Ahead: Crackers can be made 1 week ahead. Store airtight at room
temperature.
Source:
"Bon Appetit Magazine, Nov 2016"
S(Internet Address):
"<https://www.bonappetit.com/recipe/seedy-oat-crackers>"
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Per Serving (excluding unknown items): 241 Calories; 14g Fat (48.9%
calories from fat); 8g Protein; 24g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 240mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 1201