How to make
Grind the oats with the walnuts for 4-5 seconds in a blender. Check if there are any larger pieces of walnuts left and if so, repeat the procedure.
Add the flour, baking powder, salt and milk and knead a dough with the consistency of clay. If it sticks, grease your hands.
The cracker dough is rolled out into a thin crust between two sheets of baking paper. If possible, the shape of the rolled out crust should be square or rectangular.
Without removing the top layer of paper, place it in the oven tray and bake it for 15 minutes at 360°F (180°C).
After this time, the tray is taken out, the top layer is removed and the crust is cut into squares or rhombuses using a pizza cutter. The crackers are smeared with oil or sprayed with fat spray (oil, olive oil). Sprinkle them with coarse salt flakes and black pepper.
Place the tray back into the oven and bake the oatmeal crackers for another 10-15 minutes, depending on the thickness. Keep an eye on them, because they burn quickly if the time is exceeded and each oven bakes differently.
When ready, arrange them on a wire rack, in order for them to cool evenly and become crunchy.
These wonderful oatmeal crackers are served with dips, vegetable spreads or hummus.
If they need to be stored until the next day or several days, they must be stored in a tightly closed airtight box.
