OAT KERNELS RECIPES
SEEDY OAT CRACKERS RECIPE RECIPE | EPICURIOUS
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types—just make sure total volume stays the same.
Provided by Anna Jones
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
- Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn’t matter). Remove top layer of parchment.
- Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
- Crackers can be made 1 week ahead. Store airtight at room temperature.
SEEDY OAT CRACKERS RECIPE RECIPE | EPICURIOUS
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types—just make sure total volume stays the same.
Provided by Anna Jones
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and 3/4 cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
- Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to 1/8" thick (the shape doesn’t matter). Remove top layer of parchment.
- Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
- Crackers can be made 1 week ahead. Store airtight at room temperature.
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SUNFLOWER OATMEAL COOKIES RECIPE | ALLRECIPES
A sweet oatmeal cookie with crunchy toasted sunflower seeds. This cookie is a family favorite. It calls for coconut, but I like them better without the coconut.
From allrecipes.com
Reviews 4.5
Total Time 52 minutes
Category Desserts, Cookies, Oatmeal Cookie Recipes
Calories 166.7 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 52 minutes
Category Desserts, Cookies, Oatmeal Cookie Recipes
Calories 166.7 calories per serving
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