Crispy Tomato Oat Crackers

Ingredients

• 400 g Canned whole peeled tomatoes (high-quality Italian or European variety)
• 2 cup Rolled oats (blended into flour or used as quick oats)
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 0.5 tsp Salt (plus extra for sprinkling)
• 0.5 tsp Garlic powder

Steps

1. 1

   Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper.

2. 2

   In a blender or food processor, combine the canned whole peeled tomatoes (including the juice), rolled oats, olive oil, dried oregano, salt, and garlic powder.

3. 3

   Pulse the mixture until it forms a thick, spreadable paste. The oats should be well incorporated but can still have a slight texture.

4. 4

   Pour the mixture onto the prepared baking sheet. Use a spatula to spread it out as thinly and evenly as possible into a large rectangle.

5. 5

   Bake in the preheated oven for 15-20 minutes until the surface has set slightly.

6. 6

   Remove the tray from the oven. Using a knife or a pizza cutter, score the dough into your desired cracker shapes (squares or rectangles).

7. 7

   Return the tray to the oven and bake for another 20-25 minutes, or until the crackers are golden brown and crispy at the edges.

8. 8

   Allow the crackers to cool completely on the baking sheet; they will continue to crisp up as they cool.

9. 9

   Break along the scored lines and serve with your favorite dips or cheese.

Notes

For thinner crackers, one commenter suggests adding a little extra water to the batter so it spreads more easily by tilting the pan. These are best enjoyed the same day for maximum crispness.

Nutrition per serving

• snack
• appetizer
• vegetarian
• vegan
• dairy-free
• healthy
• baked
• tomato