These Oat and Quinoa Cheddar crackers are dangerously addictive. One bite and you will want another, and another and another. This is what happened when I tried my first one warm from the oven. After eating 6 straight from the oven I literally had to restrain myself from eating any more. Not only do they taste amazing, they also have smell amazing. These Oat and Quinoa Cheddar Crackers are, without doubt, the best crackers I’ve made and will definitely be a staple in our house.
We’re all familiar with hummus these days, but the addition of orange, cumin and parsley takes it to a whole other level. My fiancé is not a fan of hummus, so I sneakily didn’t tell him what the dip was until it was in his mouth. Thankfully he loved it, in fact he couldn’t get enough of it. If you are not ordinarily a fan of hummus, this version may well change your mind.
30 mins 5 minsPrep Time
15 minsCook Time
- 1/4 cup old-fashioned rolled oats
- 1/4 cup of quinoa flakes
- 1/4 cup milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces sharp cheddar cheese, shredded (1 1/4 cups)
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- Egg wash: 1 large egg yolk lightly beaten with 1 tablespoon of milk
- 1 x 400g tin of chickpeas, drained
- 1 large clove of garlic
- grated zest of 1 large orange
- juice from 1 large orange
- 2 teaspoons of cumin
- 1 tablespoon of roughly chopped parsley
- 1 tablespoon of olive oil
- 1 tablespoon of tahini
- In a small bowl, combine the oats, quinoa and milk and set aside for 5 to 10 minutes to soften.
- In a food processor, combine the flour, baking powder and salt and pulse a few times to blend. 3. Add the cheese and butter and pulse until it forms coarse breadcrumbs.
- Add the beaten egg to the softened oats, quinoa and milk and stir to combine. Then add to the food processor and pulse until a dough forms.
- Remove the dough from food processor and place onto a sheet of plastic wrap and knead a few times. Form into a disk and wrap it up and refrigerate until firm, about 1 hour.
- Preheat the oven to 180 Celsius (355 Fahrenheit) and line 2 baking sheets with baking paper.
- Cut the dough in half and work with one half at a time, placing the other in the refrigerator.
- Place the dough between 2 sheets of lightly floured baking paper and roll out until 1/8 inch thick.
- Cut the dough using cookie cutters and place onto the baking trays and refrigerate while you work on the other piece of dough. Refrigerate the second batch of cut dough for 10 minutes.
- Brush the cookies with the egg wash and bake for 15 minutes or until the crackers are golden.
- Combine all of the ingredients except the parsley in a food processor and process until smooth
- Add the parsley and pulse a few times to combine.