You probably all know that I’m doing my Chef training program here in New York City. I made these oatmeal dulse crackers at school and since it’s a pretty easy, quick and fun recipe, I thought about sharing it.
The crackers are made with rolled oats, sunflower seeds, whole wheat pastry flour, dulse flakes, coconut oil, brown rice syrup and sea salt, and they are topped with sesame, poppy and caraway seeds.
Here is the dulse with garlic product that I use. I also use it on salads. It’s delicious. You can find it online or in most health food stores:
They are super easy to make. You will need a food processor, parchment paper and a rolling pin. I usually make raw crackers but these are cooked and vegan. However, they are not gluten-free.
Eat these oatmeal dulse crackers with your favorite pate or spread!
- 1 cup organic rolled oats
- ½ cup sunflower seeds
- ¼ cup whole wheat pastry flour
- 1 tsp dulse granules with garlic
- ¼ tsp sea salt
- 3 tbsp coconut oil
- 3 tbsp brown rice syrup
- 2 tsp sesame seeds
- 2 tsp poppy seeds
- 2 tsp caraway seeds
- Preheat oven to 350F.
- Finely grind oats, sunflower seeds and flour into a food processor. Stir in dulse and salt. Then, add coconut oil and brown rice syrup, and process until well combined and until it forms a dough. Add a tablespoon or two of water if necessary, but you don't want the dough to be sticky.
- Roll out dough with rolling pin between two sheets of parchment paper until uniform thickness, about ⅛". Score dough if you want a special form such as triangle or squares.
- Transfer dough (with parchment paper) on a cookie sheet and bake for about 20min. Allow to cool before breaking the crackers.