Rosemary Chia Oat Crackers

12 (14.6 g, 0.51 oz)


10 min

(Resting Time: 20 min)


20 min

--- Ingredients ---

  • 1 cup (80g) gluten-free rolled whole oats
  • ¾ teaspoon (3g) gluten-free baking powder
  • 3 tablespoons (42g) olive oil
  • 3 tablespoons (45ml) water
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons (7g) chia seeds
  • Pinch of salt 

--- Instructions ---

  1. Preheat the oven to 200oC /400oF.
  2. Line a cookie sheet with parchment paper.
  3. Grind the oats into oat flour in a food processor.
  4. Combine the dry ingredients (oat flour, baking powder and chopped rosemary) in a medium bowl.
  5. Mix in the oil and water slowly.
  6. Knead the dough and slowly add more water as needed until it forms into a soft ball.
  7. Let the dough rest for 15-20 minutes.
  8. Roll out the dough using a rolling pin until a thin layer of about ⅛ inch in thickness forms.
  9. Use a cookie cutter or pizza cutter to cut out into different shapes.
  10. Spread the chia seeds on top of the crackers.
  11. Place the crackers in the oven for 15-20 minutes or until the edges are golden brown.
  12. Remove the crackers from the oven and allow them to cool on a wire rack.
  13. Store in an airtight container.
low fodmap icon gluten free icon  phase2 diet icon
oat crackers nutritional table
[The recipes are property of the Digestive Nutrition Clinic and have been overseen by our Registered Clinical Dietitian Nutritionist and FODMAP expert. ]