Updated: Jul 30, 2019
Looking for a quick homemade summer snack? I've got you covered!
These gluten free seeded oat crackers are super easy and quick to make, a joy to the palate and the perfect snack for any occasion.
You can serve them at a summer aperitivo with some friends, have them as a nibble while you cook, or you can simply bring them to work as a snack.
Careful, though! These crackers can be quite addictive!
Here's how I make them...
- 200 grams of gluten free porridge oats
- 300 grams of water (room temperature)
- 100 grams of mixed seeds for the batter (sunflower, pumpkin, sesame seeds and linseed)
- 20 grams of extra virgin olive oil
- 13 grams of sea salt
- 50 grams of mixed seeds for the final touch
Preheat the oven at 200 degrees celsius.
Pour 200 grams of gluten free porridge oats in a large bowl, and cover with 300 grams of room temperature water.
Start mixing the two, and then slowly add 100 grams of mixed seeds. Mix everything until the batter looks smooth.
Then add 20 grams of extra virgin olive oil and 13 grams of sea salt - salt is an optional ingredient in this recipe. You can omit it, or add to taste.
Cover a large baking tray with some grease proof paper, then pour the batter onto the paper and spread it evenly onto the whole surface of the tray.
Sprinkle the batter with 50 grams of mixed seeds, then chuck it into the oven for 35 minutes.
Then flip the cracker sheet and let it cook for another 5 minutes on the other side.
Let the bread cool down, then chop it into crackers.
Et voilà! Your gluten free seeded oat crackers are ready. Enjoy!