For this recipe I pulled out my trusty Rodale’s Natural Foods Cookbook. I purchased it many years ago at a thrift store and reference it regularly.
It’s one thing to own a bevy of cookbooks but it’s another to actually use them regularly. I know I could just as easily find recipes online and I do. Just yesterday I pulled a recipe for a mexican style soup, ground turkey stroganoff and a thai stir fry.
There is something special about opening a cookbook, seeing the recipe on paper and also to not have to keep turning my iPad back on because it goes into sleep mode every few minutes. I know there is probably a setting that would solve that problem.
Should I be saying this since I’m a food blogger? I like books and magazines a lot. Also I like to imagine that whoever owned that cookbook before I did created from it just as I do now. I’m glad I have the option for both. It’s not really cost effective or space effective to own a ton of cookbooks. That is where the internet wins hands down.
These crackers are closer to a biscuit consistency versus a cracker. This batch was not very crunchy but the second batch was closer to a cracker. You can see how thin these came out but I made a second batch and really smashed down the dough and it made them a bit more crispy.
It’s quite a treat to eat homemade crackers and they are definitely sturdy enough to scoop up dip. Hummus is a very good options well as one of my favorite.
Makes about 4 dozen
- 1-1/2 cups rolled oats ground into a flour
- 1 cup all purpose flour ( you can substitute with whole wheat flour, I just didn’t have any on hand)
- 1/4 cup vegetable oil plus 1 tablespoon
- 1/4 teaspoon salt
- 1 tablespoon honey
- 1/2 cup water
- 1 tablespoon sesame seeds
- Preheat oven to 350 degrees fahrenheit. Spray a pan with oil and set aside.
- Place oat flour, all purpose flour and salt in a medium bowl and blend together.
- To a large bowl add vegetable oil and honey, blend well. Add flour mixture and water to oil and honey. Stir a bit and add sesame seeds. Now stir until combined and a bit sticky.
- Press dough into prepared pan until it is 1/8 inch thick. This will take a few minutes because you need to keep working around the dough pressing each area to achieve desired thickness. Try to make them thin. This makes them crispier.
- Cut dough into small squares trying to achieve 4 dozen. This will not be prefect. Mine were not.
- Bake for 13-16, or until lightly golden. cool for 5 minutes, and remove from pan.
- Serve with your favorite soup or dip.
Recipe adapted from Rodale’s Basic Natural Foods Cookbook