Oat Flour Vegetable Crackers Recipe

We hardly ever have crackers in the house.  Not because I have anything against healthy, wholesome crackers, but because every time I look at them in the grocery store I think to myself “I can make those” and I pass them over.  Then I go home and don’t make them.  Crackers aren’t hard to make, but if you have kids in the house who would eat them like chips given the opportunity, they are hard to keep in stock.

A lot of commercial crackers contain preservatives, artificial color or flavour, and possibly high fructose corn syrup or trans fats.  They are for the most part, just another processed food.  They don’t have to be though.  Tasty crackers can be made from good, wholesome ingredients as well.  This recipe tastes something like vegetable crackers, but the ingredients are much more simple.  Check out Nabisco Vegetable Thins.

Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), CANOLA AND/OR SOYBEAN AND/OR PALM AND/OR PALM KERNEL AND/OR PARTIALLY HYDROGENATED PALM KERNEL OIL,  DEHYDRATED VEGETABLE BLEND (CONTAINS CARROTS, ONIONS, CELERY, RED BELL PEPPER, CABBAGE, TOMATO, PARSLEY), SUGAR, SALT, LEAVENING (MONOCALCIUM PHOSPHATE, BAKING SODA), DEXTROSE, HIGH FRUCTOSE CORN SYRUP, ONION POWDER, HYDROLYZED SOY AND WHEAT PROTEIN, MONOSODIUM GLUTAMATE (FLAVOR ENHANCER), NATURAL FLAVOR, ARTIFICIAL COLOR, DISODIUM GUANYLATE (FLAVOR ENHANCER).

NOT good.  MSG, HFCS, Trans fats, artificial color and flavor.  Try this recipe that contains nothing but good, wholesome ingredients!

Homemade vegetable seasoning. Dehydrate then grind the vegetables to a powder. Green onions, zucchini, carrots, tomatoes, peppers, leeks and more!

Ingredients:

  • 1 ½  to 1 3/4 c. oat flour
  • 1 ½ Tbsp. brown sugar
  • 2 Tbsp. vegetable seasoning
  • 1 Tbsp. sesame seeds
  •  ½ tsp. salt
  • ¼ tsp. paprika
  • 4 Tbsp. butter
  • ¼ c. water
  • ¼ tsp. vanilla
  • salt to sprinkle on top

Directions:

  1. Preheat oven to 400F.
  2. Whisk first  6 ingredients together.
  3. Cut butter into dry mixture with a pastry cutter until it is pea-sized and crumbly.
  4. Mix water and vanilla together.  Toss into dry mixture with a fork until dough makes a ball.  If dough is too sticky add more flour by the Tbsp. as needed.
  5. With a sheet of parchment paper over top, roll out dough on a baking stone (or on any cookie sheet, but with parchment underneath as well.)  Roll as thin as you can.
  6. Sprinkle with salt as desired.
  7. Cut into squares.
  8. Bake at 400F for about 8-10 minutes or until crackers are starting to turn golden and getting firmer.  Don’t bake them so long they crumble!
  9. Cool a few minutes on baking sheet then using a metal flipper, transfer to cooling rack and cool fully.

Notes:

  • This recipe can be made with whole wheat or spelt flour in place of oat flour.
  • To make a plainer version of this cracker omit the vegetable seasoning and sesame seeds.
  • I make my own vegetable seasoning by dehydrating and then blending to a powder vegetables such as green onions, carrots, tomatoes, peppers, zucchini and more.

Adapted from Kitchen Stewardship’s Cracker Recipe.

This post has been shared on The Morristribe’s Homesteader Carnival #17.

Lemon flax pancakes in coconut oil.

My standard pancake recipe took a twist, a dash and a splash tonight… a twist of lemon, a dash of flax, and a splash of coconut oil.  With fantastic results. 

Ingredients

  • 1 1/2 c. white flour
  • 1 c. whole wheat flour
  • 2 tbsp. ground flax
  • 4 tbsp. demerara sugar
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • grated lemon zest from 3/4 of a lemon
  • 2 eggs, beaten
  • lemon juice from above lemon
  • 4 heaping tbsp. milk powder plus
  • 2 1/8 c. water
  • OR replace milk powder and water with 2 1/8th cup milk, almond milk etc. 
  • 2 tbsp. coconut or olive oil, melted
  • 2 tbsp. coconut oil for frying. 

Directions

  • In a medium bowl combine first 7 ingredients and whisk well. 
  • In second medium bowl mix beaten eggs and lemon juice. 
  • In glass pitcher mix water and milk powder well.  Add to eggs and lemon juice and mix well.
  • Add melted coconut oil or olive oil to wet ingredients and mix well. 
  • Make a well in centre of dry ingredients and pour wet ingredients into dry. 
  • Fold ingredients together just until mixed.  Do not over-mix. 
  • Melt half the second amount of coconut oil in frying pan on medium heat and spread to coat pan.
  • Add pancake batter in 1/4 cup amounts.  Flip pancakes when bubbles break. 
  • Add remaining coconut oil as needed to keep pancakes from sticking to pan.
  • Serve with homemade, canned peaches, homemade peach syrup and homemade yogurt for a fantastic, light meal!  (or anything else you like!)

Makes about 15 pancakes.

This article has been shared on Fat Tuesday: March 20th, and Homestead Barn Hop #54.