Simple and delicious, these Savory Oat Crackers are gluten-free and can be made with fresh or dried herbs. Vegan and dairy-free option included.
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!
Savory Oat Crackers Recipe
Ingredients
- 6 tablespoons cold water
- 3/4 cup gluten-free oat flour
- 3/4 cup brown rice flour
- 3/4 teaspoon salt
- pepper to taste
- 1 tablespoon organic cane sugar
- 1/2 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
Instructions
- 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.
Recipe Notes
Adapted from Serious Eats.
I like to use Bob's Red Mill brown rice flour and gluten-free oat flour.
I’ve been meaning to make homemade crackers for quite a while Tessa, so you’ve inspired me with this recipe. I love the whole sage leaves. Great video too!
Oh good! As soon as all the holiday festivities start ramping up, I think it is going to be a cracker factory around here. ;) Thanks, Mary Ann!
Do you think that coconut oil would work for a vegan variation if it is chilled first? Let me know what you think!
PS: your photography always has me swooning! Another beautiful post :)
Hi Rosie! I do think that solid coconut oil would work here. Now, I am so curious that I think I will try it out this weekend and report back!
Thank you for your kind words – I so appreciate it! <3
Oh thanks Tessa! That would be awesome in case I don’t get around to it haha. You’re very welcome and I meant every word :)
Oh Tessa…. I adore your attitude of gratitude and perspective. Sometimes it’s the little things… but then it’s the big things. Both can stop us in our tracks. You’ve reminded me it’s been since last November since I made crackers. Lavash are my favorite, but these look soooo good with the pinch of salt and sage. Delicious work and that video has me all heart eyes! xo
Exactly. The big and the little each have their own way. Ohh, lavash crackers are so tasty! Those sound great too. So glad you like the video! :) xoxo
I love your thoughts on the contrast of life things, plus these pretty crackers can basically aid in anything, right? Loving the GIF too, I wish it was time to go home already so I could make these!
Thank you, Abby! Yes, these crackers are great vehicles for making anything better! Hope you have had a good weekend. <3 <3 <3
Tessa! I totally missed your mom’s cancer diagnosis. I am so sorry she (and you) have had to go through this, but I am so glad to hear that she is finishing treatment and things are looking okay. Love you.
No worries, my friend! Things are looking good and radiation is up next. Love to you!!
Love these crackers. I am all for healthier crackers. Cause I eat + love cheese a little toooo much. ;)
On a serious not, I am happy to hear that you mom is healing. I wish her continued recovery. Much love and hugs Tessa. <3
Oh, I love a cheese and cracker feast too! ;)
Thank you, Aysegul. She is healing and has a wonderfully positive attitude. Thank you for the love! <3
Hi, I’m a new reader to your lovely site. I was wondering if your recipe could be made using ALL oat flour, not a combo of the oat and brown rice flours. Is there a reason you combined the 2, rather than just using oat flour for the recipe? Thank you!
Hi Jerilyn! Welcome! I do believe that these crackers would work using solely oat flour. I like the texture and flavor that combining the two has – but now you have me thinking that a 100% oat flour cracker would be delicious as well. If you end up trying it, I’d love to hear how it works for you. The consistency would be different, so you may want to add half the water called for, and then tablespoon by tablespoon until mixture comes together.
Brown rice flour is much finer than oat flour, so my guess is that the final texture would be slightly more gritty / coarse if 100% oat flour is used. That really only applies if you DIY your oat flour in a food processor, because the bagged flour is normally pretty fine anyway.
Cant’t wait to try these, looks so delicious!
Thank you, Natalia! I hope you enjoy them! <3
Oh man – the election has really been giving me anxiety as well. I’ve been baking a ton too to soothe my anxiousness.
Haha, baking works wonders, doesn’t it? xo