This is a version of another recipe I made som years ago, for my Norwegian blog. This recipe of crackers with chia-seeds and oats has less oats and some chia-seeds. My digestionsystem is not happy with fibre and because of that I need to be careful with both chia-seed and oats. Luckily this recipe worked very well for me and I hope it will be good for you too!

For one baking tray crackers with chia-seeds and oats you will need:

210 g./3,5 oz water

20 g./ 0,7 oz. chia seeds

45 g./1,6 oz (glutenfree*) oat-flour

50 g./1,75 oz. oil

115 g./4 oz. glutenfree flour blend

1 ts. baking powder

Some flaky salt

Preparation

Preheat the oven to 160°C/320°f

Put the water, chia-seeds and oat-flour in a bowl. Let it soak for 15-20 minutes.

Blend in the rest of the ingredients.

Put the mixture on a lined baking tray. You can either use a spatula or put a baking-sheet on top of the batter and use a baking-pin to make it smooth and flat.

Sprinkle with flaked salt.

Put the tray in the oven and prebake for 10 minutes.

After 10 minutes take out the tray and use a pizza-wheel to cut the cracker in smaller pieces.

Bake for around 45 more minutes, or until the crackers are dry and hard.

Keep the crackers in an air-tight box and they will last for many weeks. They are excellent to bring when you are traveling and as a snack on the go!

Glutenfree oats or ordinary oats?

*As it’s the FODMAP – the carbohydrates in the flour – we react to, you don’t need glutenfree flour as long as you’re not having coeliac desease (gluten is a protein)! I will explain this in another post.

TIP: Because these crackers will hold up much better than bread, they are excellent to bring when you are traveling. Make two portions, cut the crackers in smaller pieces than normally (this will prevent them from being ruined) and put them in a air-tight box with some paper.

 

Lagre

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