Not particularly low-fat crackers, but, barring labor costs, they're far less expensive than store-bought crackers. They're also frightfully easy to make. They're based on a recipe found in a haute cuisine publication; I don't expect the writer planned his hoity-toity recipe for "Oat Cakes with Brie and Caviar" to be used by hippies.
- 2 cups rolled oats
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 1/4 cup cold margarine cut into bits
- 1/4 cup plus 2 tablespoons rice milk
Preheat oven to 375 F and butter 2 large baking sheets.
Chop oats in food processor until fine. Add flour, salt, baking powder, and margarine and pulse until the mixture looks like coarse meal. Add rice milk and pulse until a dough just forms.
Roll out the dough to 1/8 inch thick and cut 1 1/2 inch crackers. Bake 12 minutes (until the crackers brown a little around the edges). Cool on wire rack.
Now I suppose all that food-processor work can be done by hand. I have neither the skill nor the patience of my Black & Decker workhorse.
This recipe will yield about 50 little crackers. Number of crackers depends on the size of the form used to cut them out, of course.
Store the crackers at room temperature in an air-tight container after they have cooled.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.