Oat Cake Crackers Recipes

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OAT CAKE CRACKERS

I needed food to help me lower my cholesterol. I created this to add to my daily oat bran intake. With this and other recipes, I was able to drop it 75 pts. I add liquid till the dough is easy to work.

Provided by Judys Kitchen

Categories     Breads

Time 40m

Yield 48 Crackers

Number Of Ingredients 10



Oat Cake Crackers image

Steps:

  • Combine dry ingredients.
  • Work oil into flour mixture.
  • Mix in water and immediately divide in half; shape into a rectangle and put on 2 sheets of waxed paper with quick oats scattered on it.
  • Cover with another sheet of waxed paper and roll out 1/4" thick. You need to work quickly with the dough once you add the water, or you'll end up with a brick.
  • Remove top paper, cut with pizza cutter,
  • Put on 2 cookie sheets.
  • Bake 400° for 25 minutes, shifting sheets top to bottom and front to back half way through baking. Bake till lightly brown. Cool on racks.

1 1/2 cups oat bran
1 1/2 cups oat flour
1 cup quick oats
1 cup old fashioned oats
1 teaspoon baking powder
1 teaspoon salt
1/4 cup walnut oil
1 cup tbsps hot water
2 tablespoons hot water
2 tablespoons flax seeds

HEALTHY SEED AND OAT CRACKERS

These crackers are super crispy, loaded with nutrients and they couldn't be easier. Just give them a quick soak in hot water - this helps them create a gel, for binding - and pop them in the oven. They're a great gluten-free and vegan alternative to traditional crackers as the perfect accompaniment to cheese, dips or hummus and, when broken into small pieces, for lending salads added crunch. They're so good you may never buy crackers again!

Provided by Food Network Kitchen

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10



Healthy Seed and Oat Crackers image

Steps:

  • Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
  • Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
  • Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
  • Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

2/3 cup old-fashioned rolled oats
1/2 cup raw sunflower seeds
3/4 cup raw pumpkin seeds
1/2 cup chia seeds
1/3 cup whole golden flax seeds
2 tablespoons poppy seeds
Kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1 1/2 cups hot water (about 100 degrees F)

OATCAKES

Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 32

Number Of Ingredients 8



Oatcakes image

Steps:

  • Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
  • Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
  • Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.

3/4 cup old-fashioned rolled oats
1 1/2 cups all-purpose flour
3/4 cup packed light-brown sugar
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
Flaky sea salt (such as Maldon), for sprinkling

OATCAKES

Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.

Provided by EArlene

Categories     Bread     Quick Bread Recipes     Biscuits

Time 45m

Yield 12

Number Of Ingredients 7



Oatcakes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
  • Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
  • Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g

3 ¾ cups rolled oats
1 cup whole wheat flour
1 teaspoon white sugar
1 ¼ teaspoons salt
½ teaspoon baking soda
½ cup cold butter, cubed
¼ cup hot water, or as needed

OATMEAL CRACKERS

Made these for my daughter one day. She likes them more than store-bought ones, and I like knowing what she's eating.

Provided by JKN

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 40m

Yield 36

Number Of Ingredients 7



Oatmeal Crackers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes.
  • Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.1 g, Fat 2.2 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 32.8 mg, Sugar 0.4 g

1 ½ cups rolled oats
1 cup whole wheat flour
½ teaspoon salt
1 tablespoon white sugar
1 teaspoon ground cinnamon
½ cup water
5 tablespoons olive oil

OAT CRACKERS

Make your own homemade crackers with wholesome ingredients and avoid processed varieties with additives and preservatives.

Provided by Debra1113

Categories     Lunch/Snacks

Time 25m

Yield 36 crackers

Number Of Ingredients 5



Oat Crackers image

Steps:

  • Preheat oven to 325 degrees.
  • Grease a baking sheet well and set aside. (Note: To make sure that the crackers come off the pan easily, you can also use a few drops of lecithin along with the oil you use for greasing the pan.).
  • Place all dry ingredients in blender or food processor and blend until they are consistency of cornmeal. Stop to stir ingredients if they stick.
  • Stir in milk.
  • Use a frosting knife or rubber spatula to spread batter thinly and evenly on the well-greased baking sheet.
  • Place in preheated 325 degree oven and bake slowly until delicately golden, about 15-20 minutes After about 10 mins, use a sharp knife to score the dough in squares, rectangles or desired shape. Watch them carefully, if the crackers on the outside brown faster, remove them and continue to bake the rest.
  • Crackers are the crispest while they are baking, so loosen them from baking sheet as soon as they come out of the oven to keep them from crumbling.

1/2 cup walnuts, chopped
1 3/4 cups rolled oats
1/2 teaspoon salt
1 teaspoon baking powder
1 cup milk

SCOTTISH OATCAKES

These slightly sweet rounds are a cross between a cookie and a cracker. Eat them plain or with jam for breakfast, or top them with cheese for a snack.

Provided by Grace Gordon

Categories     Bread     Milk/Cream     Breakfast     Bake     Oat     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 7



Scottish Oatcakes image

Steps:

  • Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
  • Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

1 1/2 cups old-fashioned oats
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup buttermilk

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