Baking | Oats Nut Crispbread … delicious, light, addictive. Simple too #wholegrain #healthy

“I figure it’s a European thing to eat cheese and crackers before a meal – that’s my afternoon snack, or I do it before dinner.”
Andrew Luck

Oats Nut Crispbread … some pleasures in life are simple. These are one of those. Nibble, nibble, nibble. This crispbread is just the right thing for healthy snacking. Also just right for the cheeseboard, with dips, fruit, crumbled over salad, layered into a savoury parfait … or then, the dough baked into bite sized canapes.

Need I say more? It’s a recipe I developed for the Saffola Fit Foodie website, and it’s one I now make often. It’s amazing how versatile oats as an ingredients can be, and also how much you can push your boundaries if you think out of the box. This recipe is just a small beginning to get you going, to encourage you perhaps to get off the refined way of life. It’s not that I don’t used all purpose flour at all, but I’m happy to say it might be a mere 5% of my baking that sees it. The odd birthday cake, some in a pizza base, maybe in bread dough paired with wholewheat, yet it’s an achievement.

And one of the easiest ways to make the wholegrain transition is via crackers. They are easy, versatile, can be rolled into submission, heartlessly broken into shards or daintily cut into perfect shapes. They are also an absolute treat to eat. Grab some really nice cheese, a chilled glass of wine if you like, fresh fruit and dry, salad leaves, micro-greens, cold cuts, some good company {else a good book} … settle yourself in a heap and get nibbling!

For me these are good any time of the day, any day of the year. Of course I love putting them together more in winter when beet greens and rocket are flourishing. Yet summer is here, a dab of feta, some caramelised onions & garlic jam, balsamic mushrooms, olives, sun dried tomatoes …. you get the drift? Now all you need to do is to make these! You knead to roll!!

Recipe: Oats Nut Crispbread

Summary: Delicious, light, addictive, versatile and simple to make, this Oats Nut Crispbread is very addictive and makes quite the perfect snack for a hungry nibble. If you are adventurous enough, you can even bake the dough into bite sized shells for canapes!

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

• 160 gm whole wheat flour
• 115g oats {1 cup}
• 40g walnuts, roughly chopped
  
• 20g white sesame seeds
• 20g black sesame seeds
• 1½ tsp salt
• 1½ tsp baking powder
• 1 tsp garlic powder
• 2 tbsp /30 ml extra virgin olive oil
• ¾ cup / 175 ml water {approx}

Method:

1. Preheat oven to 180C. Line 2 cookie sheets with parchment paper.
2. Place the flour, oats, salt, garlic powder, baking powder and walnuts in bowl of food processor, and pulse for a few seconds to chop walnuts. Add seeds and oil. Pulse briefly to mix.
3. Turn into a large bowl, add 1/2 a cup of water and knead into a smooth firm dough, adding more water as required.
4. Knead for 2-3 minutes, and allow to rest, covered, on the counter for 15 minutes.
5. Roll out on a lightly floured counter, and cut into desired shapes with a fluted pastry cutter, a pizza cutter or a knife
6. Place on prepared baking sheets and bake for 15-18 minutes until lightly coloured and golden brown on the edges.
7. Cool on racks. Store in an airtight container in a cool place.
   Serve with dips, on a cheese board etc.

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Also find me on The Rabid Baker, The Times of India