Perfect paired with a salad / light lunch or a pre dinner drink - you choose!
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.
INGREDIENTS
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.