We eat a lot of crackers at our house.
I actually think we’ve eaten more crackers in the last 3 months than we have in the last 3 years combined. They are one of the only foods that little Cheeks likes to gnaw on when she’s teething. Crackers and frozen carrot sticks. They both do the trick.
(You win ten
points crackers if you spotted the chubby little fingers trying to grab the dough. Upper left.)
But since I don’t think you all are particularly interested in frozen carrot sticks (I know I’m not) – I thought I would learn how to make crackers.
Then show you.
It’s so incredible easy…you’ll want to slap yourself for ever spending money on those thousand-ingredient crackers at the store.
This recipe only has five ingredients. If you don’t count water. I don’t.
Let’s get messy.
Homemade Olive Oil Crackers
makes about 80 crackers
- 1 1/2 c rolled oats
- 3/4 c unbleached flour
- 1/4 c water
- 2 large eggs
- 1/2 c + 2 T olive oil, divided
- 1/4 c grated parmesan cheese
Preheat oven to 375 degrees. Then line 2 baking sheets with parchment paper or foil sprayed with non-stick.
Put the oats in the food processor with the blade attachment and give them a little whiz until they look like flour. Then add the flour. In a separate bowl, combine the water, eggs, and 1/2 c olive oil.
With the processor running, pour the liquidy mixture into the flour mixture and keep the it running until a sticky ball of dough forms. Take it out of the food processor and wrap it in plastic wrap. Let is rest for about 15 minutes.
Roll out the dough onto a floured surface. Brush with olive oil and sprinkle with parmesan cheese. Cut into little squares (I used a pizza cutter…it was fast!) then transfer to your lined baking sheets.
Bake about 10 minutes, until browned on the edges.