Fibre Crackers with Italian Herbs


If you want to buy low FODMAP or gluten free crackers in the supermarket they are really expensive, not too exciting and low in fibre. This is a recipe for cheap and tasty crackers which are really high in fibre. This is achieved by using oat bran, which is the fibrous husk from oats. If you cannot find oat bran you can definitely use normal oats instead, which will make the same cracker, but just with less fibre. I like to add a mixture of (fresh) herbs to the batter, like rosemary, thyme and oregano, but this is of course optional.

Herby Fibre Crackers

Dry ingredients:
300 gram of oat bran, rolled oats or a mixture of both
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon psyllium seed powder (optional)
A few sprigs of dried or fresh rosemary, thyme or oregano (optional), finely chopped

Wet ingredients:
100 ml water
2 tablespoons olive oil

Heat the oven at 180 degrees Celcius. Put all the wet ingredients in a food processor and mix shortly. If you don’t have a food processor mix everything in a bowl. Boil the water, and add it in small parts to the dry ingredients. Keep adding water until everything is combined into a sticky, pliable dough. Add the olive oil and mix until well combined. Let it stand for a little while to cool down.

Prepare a table or surface with two baking paper sheets to roll out the mixture. Transfer the mixture onto one of the sheets of baking paper and put the other one on top. Roll out until the dough is very thin. Remove the baking sheet on top, and cut into equal squares. Transfer the sheet of baking paper with the dough on top onto a baking tray, and bake in the oven for 20-25 minutes until golden brown. Remove from the oven and let cool.

Store in an air tight container. They will keep for a very long time.


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