I often crave crunchy savory snacks. Meaning crackers or chips. Meaning crispy goodness that come in a bag. Chris does too, and he almost always comes home from work asking if we have snacks. My goal this past year has been to try and not buy anything processed. But my even stricter new goal is to just NOT. Even the good quality brands I love like Food Should Taste Good, have few and great quality ingredients (I love their lime chips,) are still not as good as straight out of your oven. Today I was craving something crunchy and savory and opening our cupboards seemed hopeless, until my craving became so strong that I got determined. This recipe was born from a random cup of oats lying around and spices that begged to be used when I opened the drawer. I think they turned out pretty tasty, that is if you aren’t expecting a salty and buttery wheat thin. They do have a hearty “healthy,” taste. I happen to love and crave that but, to each their own. Regardless, making crackers from scratch is incredibly rewarding. Using what you already have in your kitchen is resourceful and choosing your oven over a factory can never be a bad choice. Use the ratios as a guide but try using what you already have in the kitchen. If you have a food processor or high-powered blender you can grind oats or any nut or blend of nuts you have lying around and use as flour. So, my answer to if we have snacks tonight was definitely a yes, and that feels really good! Even better, they reminded Chris of Christmas as a child in Asheville, NC at the Grove Park Inn. Hence the name of these crackers were inspired.
1 cup oat flour
1 cup whole wheat flour
2 tbsp. flax seeds
2 tbsp. sesame seeds
1 tbsp. rosemary (fresh is best)
1 tsp sea salt
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp baking powder
1/4 tsp ground pepper
3/4 cup filtered water
1/4 olive oil
Combine dry ingredients and then add in wet ingredients. Mix well and shape into a square(this makes it easier to roll out.) Wrap in plastic or place in Tupperware and put in fridge for about at least 30 minutes.
On a piece of parchment paper roll out dough. This way you don’t use as much flour and the dough is already on the parchment paper ready for baking. The goal is to get the dough as thin as possible. The thinner the dough the quicker it bakes and the more satisfying the crunch. It also just tastes better and feels more like a store-bought cracker.
Use a pizza cutter to shape crackers how you prefer. Sprinkle dough with a little more sea salt OR pink Himala salt. It is a little more pricey but totally worth it.
Bake at 350 for 18-20 minutes or until golden brown.