From Fran Costigan.
Graham Oat Crackers
Published on August 11, 2017 | By Chef Gina |
- 24 cookies
- Dry Ingredients
- 1-1/2 cup Oat flour (store bought or home ground)
- 6 tbsp Coconut sugar, finely ground in a blender or nut grinder
- 1-1/4 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Fine sea salt
- Wet Ingredients
- 1/4 cup Neutral oil
- 2 tbsp Maple syrup
- 1 1/2 tsp Vanilla extract
- Preheat to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Toast the oat flour: Spread the oat flour in an even layer on the parchment lined sheet pan, and toast for 10 minutes. Remove from the oven and let cool to room temperature.
- In a medium mixing bowl, sift the dry ingredients together and blend to combine.
- in a small mixing bowl or measuring cup, place the wet ingredients and whisk until emulsified.
- Pour the wet ingredients over the dry ingredients and mix until the mixture holds together when pressed. If the dough is too dry to roll, add a small amount of water, a little at a at a time, until the dough is pliable enough to form into a ball. The dough should be glossy but not wet. Wait about 10 minutes for the flour to fully absorb the liquid and then if it is still too wet,add a bit more oat flour.
- Place the dough into the center of a large piece of parchment. Pat and press the dough into a rough rectangle. Cover the dough with plastic wrap or parchment and roll the dough into a rectangle about 14- x 10-inches and 1/4- inch thick. Try to roll out the dough to an even thickness so the crackers bake evenly.
- Remove the top sheet of wrap or paper. Using a knife, score the dough with vertical and then horizontal cuts to make 2-inch square pieces to insure that the crackers can easily be broken apart once baked. Poke rows of tiny holes over the top of the dough with a fork.
- Bake for 8 to 11 minutes, or until the tops are uniformly dry and the bottoms are lightly browned. Turn a cracker or two over to check.
- Set the baking sheet on a wire rack to cool to room temperature. The crackers will be soft when they are hot, but will crisp as they cool. When cool, cut or break the crackers into squares. Store, airtight, at room temperature for up to 3 days. Freeze in airtight container for up to 1 month.