Whole Food, Plant-Based Recipe Savory Oat Crackers

Ingredients

• 1 cup old-fashioned rolled oats
  

• 1 cup quinoa flakes
  
• ½ cup flax seed, ground
  
• 1 cup water
  
• ½ cup raw pumpkin seeds, dry roasted
  
• 1 cup almonds, ground
  
• 4 medjool dates, pitted, ground
  
• ¼ cup fresh basil, chopped into small pieces
  
• ¼ cup fresh rosemary, chopped into small pieces
  
• ¼ cup fresh oregano, chopped into small pieces
  
• ½ cup water
  
• 2 T dulse seaweed flakes

Instructions

1. Preheat the oven to 250°F.
2. Prepare two baking trays lined with parchment paper. Cut a second piece of parchment paper of the same size to use later.
3. In a large bowl add the ground flax seeds and the water, and give it a good stir with a fork so that they are well mixed. Allow to sit for 5 to 10 minutes or until a gel forms.
4. Gather the oats, quinoa, and pumpkin seeds to add to the large bowl after the flax seeds have formed a gel.
5. In a blender jar of a high speed blender, add the almonds and grind until the machine stops, so that the almonds are ground up into small pieces. Add to the large bowl.
6. In a blender jar of a high speed blender, add the dates and grind until they are in tiny pieces, add to the bowl and use the back of a large fork to mix the date pieces into the cracker mixture.
7. In a blender jar of a high speed blender, remove and discard the stems. Either rough chop the herbs with a knife on a cutting board, or put them into the blender jar of a high speed blender to roughly chop them into small pieces.
8. Mix all the ingredients in the bowl into a well incorporated dough.
9. Divide the dough into to evenly sized pieces.
10. Place each piece of dough on a piece of parchment paper on the counter top, and roll them out with a rolling pin to about ⅛ inch thickness. Use the extra piece of parchment paper on top of that to smooth out the dough some more, filling the corners of the baking tray.
11. Sprinkle the dulse seaweed on top.
12. Bake for 60 minutes or until you can smell the herbs and the cracker is crispy enough to break into pieces. Break off a few inches off the edges that have crisped. Put the center part back in for 15 minutes to crisp. Break this center piece into large pieces, turn them over and bake for 15 more minutes.

Chef's Notes