With the holiday’s just around the corner, I thought I would start putting out some recipes that you can easily put together this season. One of my favourite parts about Christmas dinner or New Years Eve are the appetizers. It’s the kind of food that is going to set the tone for the night, and I think appetizers deserve just as much care and attention as the main!
This week I am showing you how to make these delicious herb oat crackers that can easily be made the night before, that way you can spend more time with your guests and less time hovering over the stove. These are great when topped with vegan cheese or olive tapenade, but they are just as good served by themselves. This batch makes about 20-15 crackers depending on how big and thin you make them, but you can double the recipe to make more. Once you have one of these, you won’t be able to stop. They are full of flavour, baked with a handful of different herbs, and they make your entire house smell amazing. Another bonus with these crackers is that they are 100% gluten free so everyone can enjoy!
I would love to know what toppings you use for these, so make sure to tweet me a picture if you give these a try!
Herb Oat CrackersPrint Recipe
- 2 sprigs of fresh rosemary
- 4 fresh basil leaves
- Small handful of raw cashews
- Half a lemon, juiced
- Pinch of salt
- Pinch of pepper
- 1/2 tsp of garlic powder
- 1 1/3 cup of oat flour
- 1/2 tbsp of olive oil
- 1/3 cup of water
- Additional oat flour to roll your crackers
Preheat your oven to 350 degrees.
In a food processor, add in your rosemary, basil, cashews, lemon juice, and seasonings. You can use walnuts if you don't have cashews, but try to use a nut mild in flavour. Pulse the mixture until a paste is formed.
Add in your oat flour, olive oil and water to your food processor. Pulse the mixture until the oats are combined with the herbs. If you find that your mixture is too dry, add in more water. If your dough is too wet, add more oat flour.
Once your dough forms a ball in the food processor, it is time to roll. On a floured surface, roll our your dough. I rolled my dough out until it was 1/8th of an inch thick. You want these to be fairly thin so they turn out crispy. With a cookie cutter or a glass, begin to cut out your crackers.
On a lined baking sheet, place your crackers. These will not spread once in the oven so you can keep them fairly close to one another. Bake these in the oven for 20 minutes, or until a light golden brown colour.
Leave these to cool for an hour and then serve with whatever toppings you like.