Seeded Oatcakes–Savory Oat Crackers

These crackers are just plain fun!  They go together quickly.  This cracker is flavored with the herb, thyme, and roasted sunflower seeds.  The crispy texture lends itself to pairing with spreadable cheese or thin slices of cheese.  Plus the recipe makes about 24 good-sized crackers.

I like to snack on roasted sunflower seeds.  However, I had never baked with them until I saw this recipe  I knew they would add a rich flavor and crunch to the dough.  I also knew they wouldn’t over shadow the subtle flavor of thyme.  One thing I have to tell you is that these are best if they are rolled quite thin–just under 1/4 inch in thickness.   This allows them to bake into a lovely crispness quickly.   The second thing is to really press the sunflower seeds into the dough.  You don’t want to loose any of that great flavor if they fall off the crackers!

Friends who tried these could not tell that they were gluten-free.  The also suggested other toppings for the crackers, such as, soft brie or hummus.  I think the next time I make them I’ll offer a cheese board, some fruit and a couple of other toppings just to see what people think is best.  I guess I’d better double the recipe, at least!

Seeded Oatcakes
  • 1½ cup Baking Free™ gluten-free all purpose flour
  • 1½ cup Positively Free™ Instant Oats (plus oats for sprinkling)
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 6 tablespoons shortening
  • 1 tablespoon fresh thyme leaves (chopped)
  • 2 tablespoons roasted sunflower seeds
  1. Preheat oven to 300 degrees F. Sprinkle oats on two ungreased baking sheets and set aside.
  2. Place flour and oats in food processor and pulse a couple of times. Add salt baking soda and shortening (cut into 8 small pieces) and process until mixture resembles breadcrumbs. Add thyme and pulse a couple times.
  3. Add about 10 tablespoons of cold water to mix to a stiff but not sticky dough. I started with 8 tablespoons of water and then added the last two.
  4. Gently knead the dough on a lightly floured surface, then cut in half. Cover one half. Press other half into a ball and roll with a rolling pin on a lightly floured surface. Should make a 9-10 inch round--this should be quite thin--less than ¼ inch.
  5. Sprinkle sunflower seeds over the dough and press them firmly into the dough with the rolling pin. Cut into triangles (like you cut a pizza). Arrange on the baking sheets. They will not spread so you can place them closely. Repeat with remaining dough,
  6. Bake for 45-60 minutes until crisp and brown. Cool on wire racks. Each round makes 12 triangles--24 for the recipe.
These make crispy cracker-like points which are great with cheese, hummus or olive tapenade.