Recipes & Diet

Safe Eats® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Comments | Free Of

Craisin Oat Crackers

Rate Craisin Oat Crackers


Recipe Information

Category: Snacks
Recipe Created By: S. Payne


default

Your photo should meet the following requirements:

  • It must be in jpg/jpeg format
  • It must be no larger than 800px wide by 600px tall
  • It must be have a file size of less than 1Mb
  • Focus on the food: Use good lighting and take a close - up shot.

Ingredients

1 cup gluten-free flour mix
1-1/2 cups gluten-free oats
1/2 tsp salt
1/4 cup craisins or raisins; finely chopped (optional)
1/4 cup canola oil
4 Tbsp maple syrup or brown sugar
3-4 tsp water
1/2 tsp additional salt for sprinkling (optional)

Directions

Put flour, oats and salt in a food processor. Pulse until flour and oats are finely blended. Add the rest of the ingredients and pulse until everything comes together in a ball.

Roll out dough between two pieces of parchment paper until an even thickness is achieved (not too thick and not too thin). Peel off top piece of parchment paper and discard. Leave dough on bottom piece of parchment and transfer to baking sheet. Even up edges of dough with a knife if desired. Cut dough evenly into squares. Sprinkle lightly with salt, if desired, and bake at 350 °F for 10 minutes. Check pan after 5 minutes and rotate in oven for even baking.

Remove from oven and re-score cut marks before crackers cool so that they will break apart easily. The crackers crisp as they cool.

Store baked, cooled crackers in an airtight container for up to a week or freeze.

Notes

For added nutritional boost, add up to 2 Tbsp ground flax meal to flour, oat and salt mixture.

Substitutions


Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:

Return to top

Comments

*

*

Comments(0)

Return to top