This is a great recipe to prep on the weekend to utilize throughout the week. The homemade crackers are packed with fibre-rich oats and flaxseeds, providing a satisfying crunch and a boost of heart-healthy omega-3 fatty acids. Paired with an avocado ranch dip, this nutrient-dense snack is perfect for kids (and parents) on the go.
Flour power
Making your own oat flour is quick and easy. Simply add old-fashioned rolled oats to a blender or food processor. Blend until oats turn into a fine powder, stopping to stir once or twice. Any leftover oat flour may be kept in a cool dry spot in your pantry, in an airtight container, for up to 2 months. If planning to keep longer, refrigerated in an airtight container, oat flour will keep for 6 months.
Oat and Flax Crackers with Avocado Ranch Dip
Ingredients
- 3 Tbsp (45 mL) ground flaxseed
- 13 Tbsp (195 mL) warm water, divided
- 1 cup (250 mL) finely ground oat flour
- 1 cup (250 mL) quick-cooking oats
- 2 Tbsp (30 mL) flaxseeds
- 6 Tbsp (90 mL) nutritional yeast, divided
- 3 Tbsp (45 mL) melted coconut oil
- 19 oz (540 mL) can chickpeas, drained and rinsed
- 1 large ripe avocado, peeled and seeded
- 1/4 cup (60 mL) apple cider vinegar
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) onion powder
- 1 tsp (5 mL) garlic powder
- 3 Tbsp (45 mL) finely chopped fresh dill or 1 Tbsp (15 mL) dried dill
Nutrition
Per serving:
- calories135
- protein4 g
- total fat8 g
- sat. fat3 g
- total carbohydrates13 g
- sugars0 g
- fibre4 g
- sodium107 mg
Directions
01
Preheat oven to 325F (160 C).
02
In small bowl, whisk together ground flaxseed and 9 Tbsp (135 mL) water. Set aside for 5 minutes to allow flax mixture to thicken.
03
Meanwhile, in medium bowl, whisk together oat flour, oats, flaxseeds, and 3 Tbsp (45 mL) nutritional yeast. Make a well in centre of dry ingredients and add coconut oil and reserved flax mixture. Stir together with a fork until a dough forms.
04
Place large piece of parchment paper on clean work surface. Place dough in centre of parchment and gently press into a rectangle shape. Cover dough with another piece of parchment paper and roll, still covered, into a 12 x 10 inch (30 x 25 cm) rectangle. Remove top piece of parchment, trim as necessary, and cut dough into 1 inch (2.5 cm) squares. Using a spatula, transfer squares to parchment-lined baking tray, leaving a little room between each one. Reroll any trimmed pieces of dough and cut into more crackers.
05
Bake crackers until golden brown and crisp, about 40 minutes. Transfer crackers to wire rack; cool to room temperature. Crackers may be stored in an airtight container at room temperature for up to 1 week.
06
For avocado ranch dip, to food processor or blender, add chickpeas, avocado flesh, apple cider vinegar, olive oil, onion powder, garlic powder, dill, remaining 1/4 cup (60 mL) water, and 3 Tbsp (45 mL) nutritional yeast. Blend until smooth and creamy. Dip may be refrigerated in an airtight container for up to 1 week.
07
Serve oat and flax crackers alongside avocado ranch dip and enjoy.
