Oat Flaxseed and Ragi Crackers (Gluten Free and Vegan)

 Earthy, nutty and healthy, the crackers have Oats, Flaxseeds, Finger millets and Almonds. Very delicate, crisp and delicious the crackers are high in whole grain flours and high fibre ground flaxseed..

We wake up to the thunderous roar of clouds, looming over the sky like a monster. Soon the rain falls, thick and heavy, creating different music on different surfaces. The mist rolls down the hills covering the forests, and the trees in a blanket of white.

Rains, mist, fog and cold have become a norm. There is always a constant murmur of streams that are born of monsoon that came early and has overstayed. The forest floor is a carpet of moss and ferns.  Sunny days seem a rarity.

And mushrooms of all shades and shapes have sprouted all around.

Some red.

Some Purple.

Rains in the hills also cause the temperature to drop. Unending cups of tea and herbal infusions are gulped down to face the cold and clammy weather. Evening cuppa feels incomplete until there is something to munch along and to satiate tiny hunger pangs.

A box of crackers has been baked as an accompaniment to tea. Earthy, nutty and healthy, the crackers have Oats, Flaxseeds, Finger millets and Almonds. Very delicate, crisp and delicious the crackers are high in whole grain flours and high fibre ground flaxseed..

The crackers make a great evening snack. Enjoy plain or with a dip. Take them on journeys or pack them in tiffin, the crackers make a healthy indulgence.

 

Oat Flaxseed and Ragi Crackers (Gluten Free and Vegan)

Ingredients

• ¾ cup powdered oats
• ¼ cup flax meal (powdered flaxseeds)
• ¼ cup ragi flour (finger millet flour)
• ¼ cup ground almonds
• 2 tablespoons coconut oil
• 1 ½ teaspoons unrefined cane sugar
• ½ teaspoon salt
• ¼ cup plus 2 tablespoons water

Instructions

• In a large bowl, mix all the flours.
• Add salt, sugar and coconut oil and mix well.
• Add ¼ cup water and bring the dough together. Add 2 tablespoons of water and knead until the dough is soft and smooth. Cover and keep aside for 20 minutes.
• Preheat oven to 160 degrees C.
• Place the dough between two sheets of parchment paper.
• Spread dough evenly with your hands. Roll out evenly with a rolling pin.
• Cut crackers with a sharp knife or pizza cutter.
• Bake for 20 to 25 minutes or until the crackers turn slightly brown at the edges.
• Since the dough is brown, keep an eye during the last stages of baking.
• Cool and store in an airtight container.

 Linking to # Bread Bakers

#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Our theme this month is Gluten Free Breads

Coconut Banana Zucchini Bread from A Day in the Life on the Farm

Gluten-Free Oat Crackers from Ambrosia

Gluten-Free Sourdough Bread from A Messy Kitchen

Keto Coconut Flour Bread from Sneha’s Recipe

Oatmeal Raisin Gluten-free Quick Bread from Food Lust People Love

Rice and Almond Thin Crackers with Sea Salt from Karen’s Kitchen Stories