Oat Crisps

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.

Oat Crisps
(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!