A cupcake and a funeral.
I’ve been increasingly aware, as of late, that when simple acts of love, kindness, or empathy happen these days, I have been more apt to take note. To pause and be thankful. To soak it in.
This may be due to seeing my mom at the end of her chemotherapy treatments (hooray!), or the slight anxiety the current news cycles have given me (I don’t like conflict), but I am happy to be more mindful of the little moments.
Last week, a colleague brought in gluten-free cupcakes to a work lunch (she is not gluten-free). I attended a funeral of a family friend where the stories made me laugh and cry and grateful the one who’d passed had been part of my life.
These are the things I’ve been savoring lately.
And these incredibly simple little crackers are another. Reminiscent of good old Wheat Thins, these savory oat crackers are making me wonder why I haven’t been making my own for much longer.
To get a good savory flavor, I’d recommend using dried herbs. But pressing in fresh herbs makes for a fun, decorative, and slightly rustic appearance.
Think rosemary, thyme, sage, or a combination. Make these crackers yours to compliment the dips or cheeses you enjoy.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- 6 tablespoons cold water
- ¾ cup gluten-free oat flour
- ¾ cup brown rice flour
- ¾ teaspoon salt
- pepper, to taste
- 1 tablespoon organic cane sugar
- ½ teaspoon baking powder
- 1 teaspoon dried sage or other dried herbs or fresh sage leaves or other fresh herbs
- 4 tablespoons unsalted butter or vegan butter sticks, slice into 5 pieces
- kosher salt, for sprinkling
- Place a few ice cubes in a small bowl and fill with water (6 tablespoons). This will get your water nice and cold. Set aside.
- Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment (about 12x16) on a cutting board or pastry board.
- In the bowl of a food processor, place oat flour, brown rice flour, salt, pepper, sugar, and baking powder. If using dried herbs, also add in at this time. Pulse a few times until the ingredients are incorporated. Add the pieces of butter and pulse until mixture becomes a course meal. Add 6 tablespoons of cold water. Pulse until mixture comes together. When ready, the mixture will look and feel like wet sand.
- Turn dough out onto parchment paper. Press down into a rectangle. Cover with another sheet of parchment paper and roll dough into a large rectangle. It should be about 1/16" thick. If it is thicker, you will have more cookie-like crackers. Using a pizza wheel, slice off the uneven ends and then transfer the parchment to a 12x18 cookie sheet. If using fresh herbs, gently press leaves into dough.
- Sprinkle with kosher salt.
- Using pizza wheel again, score dough into 1x1/2 inch squares. Prick each square with a fork.
- Bake for 14-15 minutes. The crackers on the outer edge will most likely over-brown, but make for nice, crispy crackers.
- Store in an airtight container for 2-3 days.
I like to use Bob's Red Mill brown rice flour and gluten-free oat flour.