We eat a lot of crackers at our house.

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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.

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(You win ten points crackers if you spotted the chubby little fingers trying to grab the dough. Upper left.)

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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.

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It’s so incredible easy…you’ll want to slap yourself for ever spending money on those thousand-ingredient crackers at the store.

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This recipe only has five ingredients. If you don’t count water. I don’t.

Ready?

Let’s get messy.

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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.

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