Thursday, October 2, 2014

Crackers, crackers, crackers...

Back when I was eating wheat, my favorite crackers were Wheat Thins.  (Those and Triscuit). Anyway, since today was rainy and cool, and I've been out of crackers for a while, I decided to experiment.  And ended up with these.
Two flavors here, plain and sundried tomato, although you could have infinite variation.  

Preheat the oven to 350.  Assemble ingredients and a food processor.  For the base flavor, you will need:
1 cup cooked steel cut oats with chia seed 
.5 cup cooked brown rice
1 tbsp coconut oil
.5 cup almond meal
.5 cup cornmeal 
.5 tsp salt

Place all ingredients in food processor and whirl until combined. The texture will look something like this.

Get a cup or small bowl of water, your cookie sheet with either a silpat or parchment paper, the water, and some coarse salt.  Dump about one third to half of the dough onto the pan, and use the water to help pat it out very thin.  Sprinkle with coarse salt and score with a pizza cutter into approximate squares.  Bake until GBD.  Pull out of oven and separate while still warm.

For the tomato, I added two tablespoons of sundried tomato to the rest of the batter, whirled it to combine, and did the same.   You could add dried basil, or those kale chips you made thinking they would be tasty, crumbled up....almost anything goes....

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