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  • Writer's pictureKatie Moore


Updated: May 18

Perfect paired with a salad / light lunch or a pre dinner drink - you choose!
Rosemary + Oat Crackers

I go for the rustic look + make one large cracker + break it into shards. But if you prefer the more uniformed look then roll the dough out + use a cutter.

Also I pick rosemary because I just gives such a depth to these crackers but you could equally use a mix of your favourite dried herbs.



  • 80g Quick Oats

  • 120g Mixed Seeds (sunflower + pumpkin)

  • 2 Tbsp Ground Flax + 100 ml boiling water (to make a flax egg)

  • 2 Tbsp Dried Rosemary (or flavouring of choice)

  • 2 Tbsp Extra Virgin Olive Oil

Step 1: Prepare

Pre-heat the oven to 180c + line a baking sheet with baking parchment. Then in a small jug, add the ground flax + 100 ml of boiling water + let stand until thick.

Step 2: Mix

In a large mixing bowl add your oats, mixed seeds, dried rosemary + give everything a great big stir. Then add the EVO + the "flax egg", beat until well combined.

Step 3: Spread

Spread the mixture in a thin layer over the baking parchment. Grind over some salt + sprinkle over some extra rosemary + a drizzle more of EVO.

Step 4: Bake

Pop into the oven for 20 - 25 mins until golden + crisp.

Step 5: Store

Allow to cool thoroughly then store in an airtight container in the fridge + eat as desired.


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