Eat oats more often. There are many reasons to do so. Oats:
- contain soluble fiber, which helps to lower blood sugar and LDL cholesterol
- contain insoluble fiber, which gives a feeling of satiety, as well as helping keep bowel function regular
- contain avenanthramide, a natural anti-inflammatory
- are inexpensive
These crackers have a pleasant crunch and delicious oaty taste. For people whose diet limits all grains except oats, they make a nice base for cheese or nut butter. They freeze beautifully, so consider making a larger batch.
- 2 3/4 cup large flaked oats, sometimes called old fashioned or slow cooking
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 Tbsp olive oil
- 3/4 cup boiling water
Preheat oven to 400°F.
Boil water and let it cool slightly as you work.
In a food processor, put 1/4 cup oats and pulse until it's fine. Set aside for ‘flouring’ the work surface and rolling pin later.
Divide the remaining oats into three portions. Put one portion of oats in the food processor and pulse until fine. Add the second portion and pulse until they are slightly chunky. Add the final portion and pulse briefly.
Add salt, baking powder and oil and pulse briefly to mix.
Add water and pulse just until stiff dough forms.
So the dough doesn’t stick, dust work surface with some of the fine oats you made at the start.
Remove the dough from the food processor and place on work surface. Dust the rolling pin as needed, roll out dough as thin as possible.
Cut the dough into rectangles. Place the rectangles on a cold, un-greased cookie sheet.
Bake for about 15 minutes until the edges are just slightly brown.
Cool on a rack.