Rice-Oat Crackers

By Cathe Olson

Rice-Oat crackers and oat plantThese light, flaky crackers are perfect for infants because they contain no wheat, sweeteners, or hydrogenated oils. The only problem is keeping the rest of the family from eating them all!

1 1/2 cups rolled oats

1 cup brown rice flour (or whole wheat)

1/4 teaspoon sea salt (omit for infants)

1/4 cup oil (grapeseed, safflower, olive, etc.)

1/2 cup water

Preheat oven to 350-degrees. Oil baking sheet. Grind oats to a coarse powder in food processor or blender. Mix oats with flour. Stir in oil until mixture resembles coarse crumbs. Add water and knead lightly until combined.

Roll or press dough to 1/8-inch thickness on prepared baking sheet. Score into squares, and prick with fork. Bake 15 to 20 minutes, or until edges are slightly brown. The longer you bake, the crispier the crackers will be. Cool crackers before removing from pan. They will harden slightly as they cool.

Yield: About 3 dozen

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