Savory Oat Crackers

With only 5 ingredients, these healthy Savory Oat Crackers are gluten-free and can be made with fresh or dried herbs. Vegan.

Course Appetizer, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings crackers

Calories 38kcal

Author Tessa

6 tablespoons cold water
¾ cup (75g) gluten-free oat flour
¾ cup (100g) brown rice flour
¾ teaspoon salt
¼ teaspoon ground pepper
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 vegan butter slice into 5 pieces
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 and is a smooth dough.
Turn dough out onto the piece parchment paper. Place an additional piece of parchment paper over the dough and press down into a rectangle. Roll dough into a large rectangle. It should be about 1/16" thick. If it is thicker, you will have more cookie-like crackers.
Gather scrap pieces and reroll.
If using fresh herbs instead of dried, gently press them into the dough now.
Sprinkle the rolled dough with salt. Use a pizza wheel and score dough into 1x½ inch squares. Prick each square with a fork. Transfer the parchment paper with the scored dough to a baking sheet.
Bake for 13-15 minutes or until the edges start to turn golden brown. Place baking sheet on a cooling rack until crackers have cooled completely.
Store in an airtight container for 4-5 days.

Keep the butter cold in the fridge until you need it.

If your dough is too sticky to roll out, add a little more oat flour or brown rice flour.

Feel free to omit the herbs altogether, if desired. In this case, add a couple more pinches of sugar.

Adapted from Serious Eats.