- 1/2 cup certified gluten free old-fashioned oats
- 5/8 cup gluten free flour blend (I used the King Arthur Gluten Free Multi-Purpose Blend)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 1/2 Tablespoons vegan buttery spread melted (I used Miyoko’s European style cultured buttery spread)***
- 1/2 teaspoon honey or agave nectar
- 1/4-1/2 cup water the amount may vary depending on the flour you use
- large flake sea salt for sprinkling
- Preheat the oven to 400 degrees.
- Grind the gluten free oats in a food processor until they become a fairly fine flour.
- Pour the oat flour, gluten free flour, garlic powder, and salt in a bowl.
- Add the melted vegan buttery spread, honey or agave, and 1/4 cup water. Stir. Drizzle in more water while stirring until the dough forms a ball. The dough should not be too wet.
- Place the dough on a sheet of parchment paper and cover with a sheet of waxed paper. Roll the dough out until it is quite thin, about 1/8 inch thick. Try to roll the dough as evenly as possible.*
- Remove the waxed paper and place the dough on the parchment paper on the cookie sheet. Cut the dough into squares with a knife, but do not separate. Sprinkle a little water on top and smooth it over the dough.
- Sprinkle sea salt flakes on top.
- Bake at 400 degrees for 13-16 minutes, until golden brown and crisp, rotating the sheet once during the baking time.
- Let cool before breaking into squares.
Try not to make the edges thinner than the rest of the dough. If you do, they will brown faster than the crackers in the middle of the sheet.
Use seasonings of your choice such as rosemary, for a different flavor.
This is made from cashews, so it is not an option if you are avoiding nuts.
Author Kelly Roenicke, modified by Integrative Health and Hormone Clinic