These gluten free oat and seed crackers are so simple to make, and so deliciously crunchy.
All you need to do is mix oats, lentil flour, seeds, and water in a bowl, and that’s it — straight to the oven. You’ll end up with truly wonderful crackers that keep beautifully in an airtight container for up to two weeks.
- Preheat the oven to 325°F (160°C). - Place all the ingredients in a large bowl, in the order listed, and mix well with a spoon until all the flour is incorporated. The batter will be quite thin and watery — that's exactly how it should be. - Pour half of the batter onto a parchment-lined baking sheet and spread it into a thin, even layer until the entire sheet is covered. The recipe makes exactly enough for 2 standard sheet pans, so if it doesn't seem to cover the pan, it likely hasn't been spread thinly enough. - Bake for 30 minutes, then rotate the baking sheet. Continue baking for another 30 minutes, or until the giant cracker is deeply golden. - Note: If the batter wasn't spread evenly, some areas may be ready sooner than others. Keep an eye on it and make sure the entire cracker is fully crisp before removing it from the oven. - Remove from the oven and let cool slightly. Break into rustic cracker pieces. If the cracker doesn't snap easily with that satisfying crunch, return it to the oven for a few more minutes.
Gluten Free Oat & Seed Crackers
Notes
- You can replace any of the seeds with another seed or nut you enjoy, or simply double one of the varieties. - For more seasoned crackers, add 3/4 teaspoon crushed red pepper flakes or ground black pepper. - Want to dress them up? Add dried rosemary, dried thyme, or any dried herb you have on hand. - There are also gluten-free oat versions. Choose whichever is right for you. Keep in mind that some people with celiac disease are sensitive even to certified gluten-free oats, so always follow your own dietary needs. - Red lentil flour is available in specialty grocery stores, Indian markets, and online. If you can't find it, chickpea flour (garbanzo bean flour) is an excellent substitute and works exactly as written in the recipe.
