This woman is fueled by crackers.
At least for this morning.
Crackers get a bad rap, not because there is anything inherently wrong with the idea of crackers, but because the products constituting the majority of the cracker shelf at the supermarket are a far cry from crunchy roots. From MSG to cheezy powders to nutritionally negligible ingredients, they hardly seem like the a healthy snack, let alone a way to power your day or workouts.
That is, unless you make your own. For example, these tasty Power Crackers, comprising a super-short list of wholesome ingredients–almond flour, oats and chickpea flour–that are perfect on their own, or with your favorite toppings. Like peanut butter. Or hummus. Or smashed avocado. Or anything else you fancy.
Have you made crackers before now? If not, you will be amazed at how easy these are to make. The dough is super-simple to work with: just press it out to 1/8-inch thickness, and score with a knife. I like to keep them in the oven as the oven cools down, which helps them become crisper (like baking biscotti).
I love the idea of a savory power bar, and have tried developing a few recipes, but it’s still a work in progress. In the meantime, I’m going to share a lot of other ideas for portable, power snacks–mostly savory, some faintly sweet–like these crackers, and so much more. Who says that bars are the only portable power food, anyway?
Happy eating everybody!
- ⅔ cup rolled oats
- 1 cup almond flour
- ¼ cup chickpea flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ⅓ cup milk (nondairy or dairy)
- 2 tbsp olive oil
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Process oats in food processor until finely ground. Add almond flour, chickpea flour, baking powder, and salt, pulsing to blend. Add the milk and oil, pulsing until blended into a dough.
- Transfer dough to prepared baking sheet and press into rectangle ⅛-inch thick. Score; cut dough into desired shapes, all about the same size (I did 4x1-inch rectangles; no need to separate the shapes).
- Bake in preheated oven for 12 to 15 minutes until golden brown.
- Using a spatula, carefully separate the crackers on the baking sheet. Turn off oven and return sheet to oven. Let crackers remain in oven for 20 to 30 minutes longer (this will make them crisper). Remove from oven and cool completely on sheet.
Storage: Store in an airtight container for up to 1 week, or freeze for up to 1 month.