Oatmeal Wheat Crackers Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes.
• Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers.

Steps:

• Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper.
• Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas.
• Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together.
• With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

Steps:

• In a bowl, combine sugar, oats, baking soda and salt. Cut in shortening until crumbly. Add water and vanilla; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into rectangles or use cookie cutters dipped in flour. Using a floured spatula, transfer to greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks.

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Put the flour, oat bran and salt in a bowl. Mix.
• 3. Pour in the olive oil and water.
• 4. Mix until just blended.
• 5. Divide dough into two pieces for thinner crackers or leave it in one piece for thicker crackers. We like the thin ones.
• 6. Roll the dough directly onto a cookie sheet. I use the Pampered Chef pizza roller and it works great to just roll the dough right into the sheet. But if you don't have one of those you can put the dough between two sheets of wax or parchment paper and roll out as thin as possible. Then transfer to an ungreased cookie sheet.
• 7. Mark squares out with a knife to score your crackers. If you don't do this step before you bake it, you will not get nice squares once it's baked. The crackers bake up pretty crisp and will just break into odd shapes and crumbs. There have been times I've forgotten to score it and it's still perfectly edible, it just looks more like almond bark jagged shapes than square or rectangle shaped crackers.
• 8. Prick each cracker with a fork a few times.
• 9. Sprinkle with salt.
• 10. Bake for 15 - 25 minutes in the oven, or until your crackers are crisp and light brown. Baking time might be different depending on how thin your crackers are.
• 11. When cool remove from baking sheet, and separate into individual crackers.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
• On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
• Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Steps:

• Combine all dry ingredients.
• Blend (in a blender works best) the oil and water.
• Add to the dry ingredients.
• Roll out on pastry or wax paper.
• Place on cookie sheet (can be ungreased).
• Score into squares and texturize with fork.
• Bake at 350 F for 20 minutes.

Steps:

• Preheat the oven to 375 F.
• Grease 2 baking sheets or cover with parchment paper.
• In a medium bowl, mix the flour, salt, and baking powder.
• Cut the butter into the flour mixture until the mixture resembles fine crumbs.
• Add the egg and 2 tablespoons of the milk.
• Mix to make a stiff dough, adding the remaining milk, 1 tablespoon at a time, if necessary.
• Gather the dough into a ball, flatten it slightly, and place on a lightly floured surface and roll the dough out to 1/8inch thickness.
• Using a 2-inch round cookie cutter, cut out circles from the dough; place on the prepared baking sheets, about 2 inches apart.
• Re-roll the trimmings and cut out more circles.
• Continue until the dough is used up.
• Brush the crackers with the beaten egg white, then sprinkle evenly with sesame seeds.
• Bake for 15 minutes or until light brown.
• Remove to a wire rack to cool.
• Makes about 72 crackers.
• The Great Holiday Baking Book.

Steps:

• Preheat oven to 375 degrees.
• Sift flour, salt and baking powder into a bowl.
• Add brown sugar and butter and cut into flour with pastry blender or 2 knives.
• Add milk gradually, tossing with fork to moisten evenly. Add a few drops more milk if mix seems dry. It should not stick to the bowl or your hands.
• Divide dough into 4 pieces and press each into a ball and flatten slightly.
• Place each cake of dough between 2 pieces of wax paper and roll with rolling pin to about 3/16 inch thickness.
• Peel off top piece of wax paper and flip dough over onto ungreased cookie or pizza sheet.
• Cut into squares or any shape you like. A pizza cutter is good for this.
• Prick all over with a fork, then bake at 375 degrees until lightly browned, about 8-10 minutes Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake the rest.
• VARIATIONS: For variety, you can add herbs to the dough, or sprinkle crackers with poppy, caraway or sesame seeds before baking.

Steps:

• Preheat oven to 350 degrees F.
• Grease 8X8X2 inch pan.
• Melt chocolate with margarine in small heavy saucepan over very low heat or in double boiler.
• Remover from heat; blend. Reserve.
• Combine oats, wheat germ, nonfat dry milk, baking poder, salt (you can add 1/2 cup chopped walnuts if you like) in medium size bowl. Mix well. Reserve.
• Beat eggs in medium size bowl until light.
• Gradually beat in both sugars and vanilla until mixture is thick.
• Stir in chocolate mixture; fold in oat mixture. Spread batter in pan.
• Bake at 350 for 20-25 minutes or until toothpick inserted into the middle comes out clean and the top is crips and edges firm.
• Cool in pan on rack. Cover with foil, and refrigerate overnight.