Ingredients:

1. 250g rolled oats (whole oats are recommended for better texture)
2. 2 tablespoons flaxseeds
3. 450ml warm water (using warm water helps the oats absorb faster and more evenly)
4. 1/2 teaspoon salt (adjust to taste; I prefer to under-salt)

Step-by-Step Preparation:

1. Prepare the Ingredients:
   • In a large mixing bowl, combine the 250g of rolled oats and 2 tablespoons of flaxseeds. The flaxseeds not only add nutritional value but also act as a binding agent for the mixture.
2. Add the Water:
   • Pour 450ml of warm water into the bowl with the oats and flaxseeds. Using warm water helps the oats absorb moisture faster, which will make it easier to form the mixture. Stir everything together thoroughly.
3. Add Salt:
   • Sprinkle 1/2 teaspoon of salt into the mixture and stir. You can adjust the amount of salt based on your personal taste preference. Mix well to ensure that the salt is evenly distributed.
4. Let the Mixture Sit:
   • Allow the mixture to rest for about 10-15 minutes, or until the oats have fully absorbed the water. The mixture should become homogeneous and sticky, but not too runny. If it appears too dry, you can add a little more water, and if too wet, you can add more oats.
5. Preheat the Oven:
   • Preheat your oven to 180-190°C (356-374°F). While the oven heats up, prepare a baking sheet (size 28cm x 36cm) by lining it with parchment paper.
6. Shape the Crackers:
   • Spread the oat and flaxseed mixture evenly over the baking sheet. Use the back of a spoon or spatula to press the mixture into a thin, even layer. Make sure the thickness is consistent across the sheet to ensure even baking.
7. Bake the Crackers:
   • Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the crackers are golden brown and crispy. The exact time may vary depending on your oven, so keep an eye on them during the last few minutes of baking.
8. Check for Doneness:
   • Once the crackers are firm to the touch and golden on the edges, remove the baking sheet from the oven. Let the crackers cool slightly before cutting them into squares or breaking them into pieces. If you prefer crunchier crackers, you can turn off the oven and leave the crackers inside for an additional 5-10 minutes to further crisp up.
9. Cool and Serve:
   • Allow the crackers to cool completely on the baking sheet before storing or serving. These oat and flaxseed crackers are a perfect accompaniment to dips, soups, or can be eaten on their own as a light snack.

Cooking Tips:

• Oats: While you can use quick-cooking oats, it’s best to use whole, rolled oats for this recipe. They absorb water more evenly and result in a better texture for the crackers.
• Flaxseeds: For additional nutrition, you can also use chia seeds in place of flaxseeds, or add a mix of both.
• Baking Time: Baking times may vary slightly depending on your oven. Check your crackers after 25 minutes to ensure they don’t over-bake.
• Seasoning Variations: Feel free to add spices like black pepper, rosemary, garlic powder, or dried herbs to the dough to give the crackers extra flavor.

Storage:

• Store the cooled crackers in an airtight container at room temperature for up to a week. If they lose their crunch, you can pop them back into a preheated oven for a few minutes to crisp them up again.

Nutritional Facts (per serving – approx. 8 crackers):

• Calories: 90 kcal
• Carbohydrates: 14g
• Protein: 3g
• Fat: 3g
• Fiber: 2g
• Sodium: 100mg

FAQs:

1. Can I use instant oats for this recipe?
   • Yes, but the texture may be softer. Whole rolled oats are recommended for better structure and crispiness in the crackers.
2. What can I substitute for flaxseeds?
   • You can use chia seeds as a substitute, or you can skip them altogether, but flaxseeds help bind the crackers and add nutritional value.
3. How can I add more flavor to these crackers?
   • You can enhance the flavor by adding spices such as paprika, garlic powder, dried herbs, or even a sprinkle of Parmesan cheese before baking.
4. Can I make these crackers gluten-free?
   • Yes, just be sure to use certified gluten-free oats to make this recipe suitable for those with gluten intolerance.
5. How should I store these crackers?
   • Store the crackers in an airtight container at room temperature. If they lose their crispiness, you can reheat them in the oven to restore the crunch.

Conclusion: These homemade oat and flaxseed crackers are not only quick and easy to make but also a healthier alternative to traditional crackers. They are crunchy, satisfying, and can be customized with your favorite herbs and spices. Perfect for snacking, pairing with dips, or even serving alongside soups and salads, these crackers are sure to become a staple in your home. Whether you’re looking to reduce bread in your diet or simply want a wholesome, homemade snack, these oat crackers are an excellent choice!