Life is about balance.
You can eat diabetes-inducing, artery-clogging, oh-god-it’s-so-good! Peanut Butter Cakewiches one day, then make healthy crackers with ground oats, whole wheat flour and natural, cold pressed apple juice the next.
Then you can enjoy them with apple wedges and soft cheese. Maybe a glass of dry white wine on the side… right?
That’s my idea of balance.
These oat n’ walnut crackers aren’t sweet, and they aren’t salty — they’re just kind of oatty. Intensely oatty.
Not a word, I know — but that’s the best way to describe them!
If you roll them extra thin then they become very crispy and crumbly. They’re good with soft cheese, like brie or cream cheese, and they’re good with fruit, too.
Oat n’ Walnut Crackers
*adapted from Eden Kitchen
- 2 cups “old fashioned” rolled oats
- 1 cup whole wheat flour
- 1/2 cup walnuts, chopped
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, cold and cubed
- 8 ~ 10 tablespoons natural apple juice, well chilled
Using a food processor, pulverize the rolled oats until they resemble a coarse flour.
Add the whole wheat flour, chopped walnuts, brown sugar, baking powder and salt to the pulverized rolled oats. Pulse together in the food processor until evenly distributed.
With the food processor running, add the cold cubes of butter. If the butter doesn’t incorporate evenly, stop the food processor and stir the mixture around a bit.
Turn the food processor on again and add the chilled apple juice, one tablespoon at a time, until the dough comes together. The dough should be crumbly, but hold together when pinched between two fingers.
Wrap the dough clingfilm and refrigerate it for 30 minutes.
Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
Roll the dough out to 1/8th of an inch (or 3mm) thick — thinner is better for crispier crackers. Use a cookie cutter to cut out the crackers and place them close together on the prepared baking sheet.
Pierce each crackers with a fork and bake for 18 minutes, or until well-browned. Transfer to a rack to cool.
This recipe will make about 50 ~ 60 cookies. You can re-roll the dough scraps as needed and man-handle the dough, since it’s very easy to work with.
Oat n’ walnut crackers + cheese + fruit + dry white wine = awesome snacking platter. Yum!