So while I've been making delicious treats like caramel sauce and gingersnaps for everyone, I've still been trying my best to stick to my diet. I found a good recipe for oat cakes, which accidentally turned into tasty oat crackers. Eaten plain or topped with something savory, these have been a perfect swap for high-carb bread.
(Scottish Oat Cakes)
1 1/2 cups oat flour*
1/4 t salt
1 T melted butter
1/4 t baking soda
1/2 cup hot water
1/2 t dried basil
1/4 t dried chopped garlic
1/4 t cayenne
extra bit of salt
*You can make your own oat flour by processing oats until a fine consistency.
Preheat oven to 325. Put the oat flour, salt, and baking soda in a bowl. (If making my savory recipe, also add in the basil, garlic, cayenne, and extra salt here.) Drizzle the melted butter over it. Add the hot water, stirring until it is a stiff dough. You may have to add a couple more teaspoons of hot water if it's not enough.
Knead the dough on a sheet of wax paper for easy clean-up and removal. Using a rolling pin, roll it out to about 1/8 inch thick. Taking a circle cookie cutter and cut out circles. Place on a cookie sheet lined with parchment paper and bake about 20 minutes. After 20 minutes, flip them over and bake another 10-15 minutes. The edges should be curling slightly.
If you don't want crisps but want a more traditional softer cake, bake them half the time.
I found these were great as replacements for bread or saltines: tuna, chicken salad, cheese, tomato and basil, even an egg topped them nicely!
I'm assuming swapping out the savory additions for some sugar or spice would also make a lovely sweet crisp. Perhaps I'll try a bit of honey, nutmeg, and cinnamon soon!