Nutty oat crackers
( MAKES 50 )
Once you've made these tasty, crispy crackers you'll be hard-pressed to go back to storebought. Use coconut oil if you want a dairy-free option.
- Preheat oven to 160°C fanbake and line two oven trays with baking paper.
- Combine oats, ground nuts, rice flour, chia seeds, baking powder and salt in a mixing bowl. Add butter or coconut oil and mix with a fork to combine. Mix in egg whites and water, then allow to stand for 10 minutes while the chia seeds absorb the liquid.
- Knead to bring together, adding a little more water if necessary to form a soft, pliable dough. Halve the mixture and roll out each half on a sheet of baking paper to about 5mm thick. Cut into rectangles about 6cm x 4cm, allowing a little space in between them. Transfer crackers on their baking paper onto oven trays and bake until lightly golden (20-25 minutes). Allow to cool on the trays, then store in an airtight container for up to 2 weeks. If they soften they can be refreshed for a few minutes in an oven preheated to 180°C fanbake.
See more of Annabel's better baking recipes