Oat and Chia Seed Crackers

• 3.17 oz oat flour (from blended rolled oats, or store-bought)
• 4 tbsp chia seeds
• 3/4 cup water
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1 tsp dried oregano (opsyonal)
• a bit of olive oil, for rubbing on your palms if the dough is sticky (opsyonal)

Mga hakbang

1. 1.Put the chia seeds in a bowl and pour over the water.▶0:13
2. 2.Stir thoroughly, cover, and let sit 15–30 minutes until the chia seeds have softened and thickened.▶0:18
3. 3.Add the oat flour, salt, baking powder and oregano to the softened chia.▶0:50
4. 4.Stir until well combined and a soft, slightly sticky dough forms — add a little more oat flour if it is too sticky.▶1:06
5. 5.Let the dough rest 15 minutes. Meanwhile line a large tray with parchment and preheat the oven to 340°F (175°C).▶1:44
6. 6.Take about 1/2 tbsp of dough and roll it into a ball between your palms; rub a drop of olive oil on your hands if it sticks. Repeat for about 30 portions, spacing them out on the tray.▶1:52
7. 7.Cover each ball with a small square of parchment and press it flat with the base of a large glass — aim for about 5 mm thick and round.▶2:24
8. 8.Bake for 15 minutes at 340°F (175°C).▶2:58
9. 9.Flip each cracker over and bake another 15 minutes at 340°F (175°C), or until as crisp as you like. Avoid over-baking.▶3:04
10. 10.Cool completely before serving — the crackers keep hardening as they cool. Serve with hummus, tzatziki or any dip.