For a long time I have had an intuitive inspiration in my mind to create a “raw” version of an oat cracker. I wanted this oat cracker to maintain all the nutritional value and enzymes available in an uncooked food, while still being very crisp and firm. I used a dehydrator to achieve my perfect oat cracker.
If you don’t own a dehydrator you could try making this in your oven set on the very lowest temperature possible. Take a piece of foil and make it into a snake by crunching it up and then bend it in the middle to make a skinny u shape. Use this to prop open your oven door. Turn your oven on to the convection setting if you have that.
I have never tried making crackers this way, but only have read about it, so it might be a trial and error type learning.
These crackers turned out just as I had imagined them in my mind and I am so very pleased. I just love the crunch and texture with the seeds.
1 cup oat groats
1/4 cup chia seeds soaked in 3/4 cup water (soak for 30 minutes)
1/3 cup linseeds/flax seeds soaked in enough water to cover (soak for 30 minutes)
1 T garlic granules
2 cloves fresh garlic, diced
1 T Italian Seasoning or Herb Mix
1-3 tsp. Himalayan or sea salt depending on how salty you like it
As much of these as you like: onion seeds, sunflower seeds, pumpkin seeds/pepitas, sesame seeds
1. Soak the chia and linseeds/flax seeds in water stirring to make sure all seeds are covered by the water and not clumping up.
2. Grind the oat groats into a flour using the “s” blade in a food processor.
3. Add everything else except the seeds listed above in orange and mix into a dough consistency. If need be add just a few drops of water and process until the dough is spreadable.
4. Spread evenly on dehydrator trays with a mesh screen covered with a reflex or silcon sheet.
5. In a bowl mix together any amounts of onion seeds, sunflower seeds, pumpkin seeds/pepitas, and sesame seeds.
6. Sprinkle and press into the spread out dough.
7. Score into crackers making them either square or rectangular.