Oat cracker faces
Get creative with these easy crackers.
170g rolled oats
140g wholemeal flour
½ tsp baking powder
125 ml cold water
20g sesame seeds (optional)
dips, vegetables and fruit for decorating
Preheat oven to 175°C.
Blend oats in a food processor until they resemble coarse flour.
Add wholemeal flour, baking powder and margarine and pulse until combined.
Slowly add water and blend until a dough forms.
Turn the dough out onto a floured workbench and knead until it comes together into a ball.
Roll out to approximately 3 mm thick and cut into 9 cm circles. Combine scraps and re-roll.
With a pastry brush lightly spread the cracker tops with some extra water. Sprinkle the sesame seeds on top (if serving plain).
Place crackers on greased baking trays. Bake for approximately 25 minutes in preheated oven or until crisp.
Allow to cool on racks. Store in airtight containers if not decorating.
Once cool, use dips and fresh vegetables to decorate crackers.
Suggested toppings for decorating: beetroot dip/hummus, roasted carrot and cumin dip/hummus, cottage cheese, plain hummus as the face base. Pieces of fruit, carrot, capsicum, celery, cherry tomatoes etc for the faces.
Nutrition Information Panel
|- saturated fat||0.5g|