This is a great recipe to prep on the weekend to utilize throughout the week. The homemade crackers are packed with fiber-rich oats and flaxseeds, providing a satisfying crunch and a boost of heart-healthy omega-3 fatty acids. Paired with an avocado ranch dip, this nutrient-dense snack is perfect for kids (and parents) on the go.
Flour power
Making your own oat flour is quick and easy. Simply add old-fashioned rolled oats to a blender or food processor. Blend until oats turn into a fine powder, stopping to stir once or twice. Any leftover oat flour may be kept in a cool dry spot in your pantry, in an airtight container, for up to 2 months. If planning to keep longer, refrigerated in an airtight container, oat flour will keep for 6 months.
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- 3 Tbsp ground flaxseed
- 13 Tbsp warm water divided
- 1 cup finely ground oat flour
- 1 cup quick-cooking oats
- 2 Tbsp flaxseeds
- 6 Tbsp nutritional yeast divided
- 3 Tbsp melted coconut oil
- 19 oz can chickpeas drained and rinsed
- 1 large ripe avocado peeled and seeded
- 1/4 cup apple cider vinegar
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp onion powder
- 1 tsp garlic powder
- 3 Tbsp finely chopped fresh dill or 1 Tbsp dried dill
- Preheat oven to 325F.
- In small bowl, whisk together ground flaxseed and 9 Tbsp water. Set aside for 5 minutes to allow flax mixture to thicken.
- Meanwhile, in medium bowl, whisk together oat flour, oats, flaxseeds, and 3 Tbsp (45 mL) nutritional yeast. Make a well in center of dry ingredients and add coconut oil and reserved flax mixture. Stir together with a fork until a dough forms.
- Place large piece of parchment paper on clean work surface. Place dough in center of parchment and gently press into a rectangle shape. Cover dough with another piece of parchment paper and roll, still covered, into a 12 x 10 inch rectangle. Remove top piece of parchment, trim as necessary, and cut dough into 1 inch squares. Using a spatula, transfer squares to parchment-lined baking tray, leaving a little room between each one. Reroll any trimmed pieces of dough and cut into more crackers.
- Bake crackers until golden brown and crisp, about 40 minutes. Transfer crackers to wire rack; cool to room temperature. Crackers may be stored in an airtight container at room temperature for up to 1 week.
- For avocado ranch dip, to food processor or blender, add chickpeas, avocado flesh, apple cider vinegar, olive oil, onion powder, garlic powder, dill, remaining 1/4 cup water, and 3 Tbsp nutritional yeast. Blend until smooth and creamy. Dip may be refrigerated in an airtight container for up to 1 week.
- Serve oat and flax crackers alongside avocado ranch dip and enjoy.
Per serving: 135 calories; 4 g protein; 8 g total fat (3 g sat. fat); 13 g total carbohydrates (0 g sugars, 4 g fiber); 107 mg sodium
