- ServingsAbout 30 crackers
- Prep20 min
- Cooking15 min
- DifficultyMedium
These crackers hold together on nothing but ground oat flakes and olive oil: no white flour, no butter. The step that makes them is thickness — the thinner the dough, the crisper and lighter the crackers.
Ingredients
- 200 g oat flakes
- 70 g pumpkin seeds
- 12 tbsp water
- 1 ½ tbsp olive oil
- ⅓ tbsp kosher salt
Preparation
Grind the oat flakes and pumpkin seeds in a food processor to a coarse powder.
Tip into a bowl, add the water and mix, then the olive oil. Keep mixing — adding a little water if needed — until a non-sticky dough forms.
Roll the dough out very thin (1.5 mm or a little less) between two sheets of baking paper. Remove the top sheet.
Score the crackers with a spatula (about 2.5 × 5 cm) without separating them.
Bake at 170 °C for 12 to 15 minutes, flipping halfway (around 7 minutes), until the edges are golden. Cool on a wire rack.
Serve spread with seed butter, a few slices of avocado, onion sprouts and a dash of lime juice.