Category: Dairy Free

Ingredients:

• 1 cup water
• 1/2 tsp apple cider vinegar
• 1/4 cup coconut oil
• 1 tsp baking powder
• 2 tsp pink Himalayan salt (or to taste)
• 4 tsp nutrional yeast
• a pinch of organic dandelion herb (optional)
• 4 cups organic, gluten free oat flour

Instructions:

1. Whisk the first three, wet ingredients in a large bowl
2. Add in the baking powder, salt, yeast, dandelion and whisk them.
3. Add the oat flour and stir with a large, metal spoon, until thick.
4. Knead the dough into a nice, smooth little ball.
5. Pull the ball into 4 equal parts. Since you’ll work with one ball at a time, keep the other balls covered.
6. With a rolling pin, roll out one ball at a time between parchment paper. You want the dough to be very thin, like a cracker. Go for 1/16 of an inch.
7. Using a round pizza cutter, cut the rolled dough both vertically and horizontally so that squares are about 1 x 1 inch. You can make them larger if you wish!
8. I like to use a fork to quickly but gently puncture each cracker, encouraging even baking.
9. Since your scored dough is already on parchment paper, simply move the whole thing – paper and cut dough – onto a nice big baking sheet. A professional 1/2 size pan is perfect.
10. Bake at 350 Fahrenheit. Check the crackers at about 10 minutes. Ovens bake at varying times and I usually check mine at 13 and see that they need a little more time. But they should bake up with a nice, light color. The outsides will bake first, so you can easily remove these and then continue to bake the more centered ones, gradually removing them, getting closer to the center as they get baked.
11. While your crackers are baking, you can roll out the next ball in the same manner.

What’s in the Cupboard: You can add other fresh herbs if you like, you may just need to add a bit of water to the recipe if you are adding a lot of extra dry ingredients. If you are fresh out of coconut oil, you can substitute olive oil although it changes the flavor to a more bitter cracker. You can also use ghee.

Dishing on this Dish: 1. You can make oat flour using a food processor to grind up whole oats or steel cut oats. Grinding a few cups of oats first on low and then on high for a couple minutes each makes a really nice, soft, flour. If you spoon your flour from the processor into the measuring device you may find you need to add a couple more spoons to the recipe to be able to knead your ball. When you spoon it versus pouring it the measured amount is slightly less, so just add a bit more if your dough ball is too sticky to knead. 2. This recipe is low/no oxalate. If your looking for a cracker that is keto minded, click here. 3. Crackers are really easy to make once you get all the kinks figured out. The biggest issues are rolling them thin enough. 1/16 – 2/16 of an inch is just right. They will bake quickly and crisply. Also baking them just right by removing outer squares while leaving the center ones to bake a little bit longer is key. It just takes a few times to get into your cracker baking ‘zone’. This recipe provides four dough balls so you’ll be an expert by the time you are done. This is enough crackers to snack for the day as well as having enough to box up in savvy bags and boxes for gifts or snack trays for parties. These crackers are thin yet hardy enough for topping with salsa, avocado, meats or cheeses. Air-tight containers will keep the crackers for several days.