I found this recipe here but made two modifications. I decreased the amount of pure cane sugar a lot, from 1/4 cup to 1 teaspoon. Since I did not have wheat germ, I simply omitted it. I did not substitute sugar with dates because dates contains too much moisture and would make these crackers very soft.
Texture: These crackers are on the soft side after baking it for 12 minutes. Upon cooling, I heated them up in the toaster oven for 3 to 5 minutes and they became crispier, and resembled more like a cracker. It is a bit soft to be considered a cracker, thus can easily be used instead of bread. It is quite filling, and soft enough to bite into without leaving crumbs.
Ingredients (As always, try to use all organic ingredients, especially with wheat and animal products)
1/2 cup (1 stick) butter
1/3 cup buttermilk
1 1/2 cup rolled oats
1 cup whole wheat flour
1 teaspoon sugar
1 teaspoon baking soda
3/4 teaspoon salt
*Sesame seeds- optional, to top the crackers
*1/4 cup sunflower seeds - optional
*1/2 tsp cayanne - optional, gives it a nice hot kick if you like spicy flavors
Method
1. Melt butter in saucepan or microwave. Then mix with buttermilk and set aside.
2. With a food processor or blender, grind oats to make coarse-textured flour.
3. In a large bowl, mix ground oats with flour, sugar, baking soda, and salt.
4. Whisk butter-buttermilk mixture into flour mixture. Stir until a soft dough forms.
5. Divide the dough into two balls then have them rest in the bowl for 10 minutes. This allows oats to absorb moisture to make dough easier to handle.
6. Preheat oven to 325F when dough is done resting.
7. On a lightly floured surface, roll out the dough until it is about 1/8 inch thick. It is okay if the rolled dough is irregular shaped. If you wish to make square crackers, try to roll it into a square shape.
8. With a pizza cutter or knife (it is easier with a pizza cutter), cut strips horizontally and vertically for rectangle-square shaped crackers. Cookie cutters or biscuit cutters to can be used to achieve your desired shape.
9. Transfer shapes to a lightly greased baking sheet. Bake for 12 to 14 minutes. After 12 minutes, I took mine out and flipped them and baked for another 3 minutes. Since each oven is different so baking time will differ, keep a close watch to prevent burnt crackers.
10. When done baking, transfer to a wire rack to cool. Let crackers cool completely before storing in an airtight container.
*I made 1'' by 2'' crackers by making vertically cuts down the dough with an inch spacing between each cut, then made horizontal cuts with a spacing of 2 inches between each cut. And made about 4 dozen crackers.
1/2 cup (1 stick) butter
1/3 cup buttermilk
1 1/2 cup rolled oats
1 cup whole wheat flour
1 teaspoon sugar
1 teaspoon baking soda
3/4 teaspoon salt
*Sesame seeds- optional, to top the crackers
*1/4 cup sunflower seeds - optional
*1/2 tsp cayanne - optional, gives it a nice hot kick if you like spicy flavors
Method
1. Melt butter in saucepan or microwave. Then mix with buttermilk and set aside.
2. With a food processor or blender, grind oats to make coarse-textured flour.
3. In a large bowl, mix ground oats with flour, sugar, baking soda, and salt.
4. Whisk butter-buttermilk mixture into flour mixture. Stir until a soft dough forms.
5. Divide the dough into two balls then have them rest in the bowl for 10 minutes. This allows oats to absorb moisture to make dough easier to handle.
6. Preheat oven to 325F when dough is done resting.
7. On a lightly floured surface, roll out the dough until it is about 1/8 inch thick. It is okay if the rolled dough is irregular shaped. If you wish to make square crackers, try to roll it into a square shape.
8. With a pizza cutter or knife (it is easier with a pizza cutter), cut strips horizontally and vertically for rectangle-square shaped crackers. Cookie cutters or biscuit cutters to can be used to achieve your desired shape.
9. Transfer shapes to a lightly greased baking sheet. Bake for 12 to 14 minutes. After 12 minutes, I took mine out and flipped them and baked for another 3 minutes. Since each oven is different so baking time will differ, keep a close watch to prevent burnt crackers.
10. When done baking, transfer to a wire rack to cool. Let crackers cool completely before storing in an airtight container.
*I made 1'' by 2'' crackers by making vertically cuts down the dough with an inch spacing between each cut, then made horizontal cuts with a spacing of 2 inches between each cut. And made about 4 dozen crackers.
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