Rustic Oat Flour Crackers: 3 Ways

Oat Flour Crackers: 3 Ways

Cheddar, Flaxseed & Buckwheat Poppy Seed 

What You'll Need: 

Cheddar & Flaxseed

• Food Processor
• Parchment Paper
• Baking Sheet
• Pasta Roller or Rolling Pin

• 375g Oat Flour
• 375g Double 00 Flour (or AP Flour if that's all you have)
• 375g Water
• 75g Olive Oil
• 12g Kosher Salt
• 60g Sharp Cheddar Cheese, Shredded
• Toasted, Golden Flaxseeds (For Topping)

Buckwheat Poppy Seed

• 375g Oat Flour
• 375g Buckwheat Flour
• 750g Water
• 75g Olive Oil
• 12g Kosher Salt
• Poppy Seeds (For Topping)

Place dry ingredients into a food processor and quickly pulse to blend

Add in your cheddar cheese and pulse to blend. 

Your cracker dough should look grainy and not quite binded together yet.

Place your dough onto a lightly floured surface and begin to knead into a soft ball.

Wrap your dough in plastic wrap and let rest, refrigerated for 30 min.

Remove your dough from resting and begin the rolling process on a lightly floured surface. Finished cracker (prior to baking) should look like this. They will not be a perfect shape and should have rugged edges!

Brush with EVOO or an egg wash and top with your toppings of choice (sharp cheddar pictured).

Bake for 15 minutes until golden brown like so. 

Directions: 

Cheddar and Flaxseed Crackers can be made in the same batch, Buckwheat will need to be done separately**

1. Gather and weigh dry ingredients, place into food processor. 
2. Add in the water and pulse to start binding the ingredients. 
3. Slowly add in the olive oil white pulsing the food processor. 
4. The dough will start to form, however should still be grainy. 
5. Remove half of the dough and place onto a lightly floured surface. 
6. Pour in your cheddar cheese to the remaining dough in the food processor to pulse into the dough, leave some behind to sprinkle on top.
7. Place your cheddar dough onto a separate lightly floured surface. You should now have two separate dough balls formed, one cheddar and one for the flaxseed crackers.
8. Begin kneading each dough ball until it is formed into a smooth dough, see photos above. Lightly drizzle with olive oil and wrap in plastic wrap. Let sit in the fridge for 30 min before beginning the next step.
9. Preheat oven to 375 and line a baking sheet with parchment paper.
10. Remove dough from the fridge and begin the rolling process on your floured surface. If using pasta roller, roll very thin as if you were making homemade pasta. If using a rolling pin, dough should be very thin to the point where you can almost see through. Feel free to cut the dough into sections if it starts to get too long. 
11. Place your rolled out cracker dough onto your parchment paper. The crackers will be cooked in long strips and broken up after baking. 
12. Lightly brush the top of the dough with olive oil (or you can do an egg wash) and immediately top with your toppings, half with cheddar cheese and half with flaxseeds. Sprinkle with kosher salt. 
13. Bake for 15 min until golden brown and crispy. See photos. 
14. Break up your crackers into the desired size and enjoy! (see photos for reference).
15. Store in a air tight container for up to one month.

*Repeat the same process for buckwheat crackers and use the poppy seeds as your topping.