It’s satisfying and nutritious.
It’s joyful and fun,
It’s crispy and delicious.
And it’s quick to make and full of precision.
A quick and tasty oat cracker that’s prepared with pleasure and joy in a panini press.
The cracker is super quick to make and its batter is made from only five ingredients,
The cracker is prepared in a panini press and is ready within a few minutes of preparation 🙂
A nutritious bite that’ll give you everything you need,
Whether it’s dinner or a quick breakfast,
And even a midday snack.
All you have to do is choose the time that suits you best to eat it,
and just celebrate 🙂
A few quick minutes of preparation and this wonderful cracker will be yours,
An oat cracker that’s just waiting for you to get to know it.
Happy and exciting days of bites to all of us 🙂
Oat Cracker in a Panini Press | image: Essy Roz
Oat Cracker in a Panini Press
Ingredients
Suitable for one serving
- 1½ tablespoons raw tahini (can be replaced with almond spread or peanut butter)
- 1½ tablespoons water
- Pinch of salt
- 3 tablespoons instant oats (for alternatives, have a look at “A little extra from me”)
- 1 tablespoon chia seeds / flax seeds / white sesame seeds
- 1 tablespoon sunflower seeds / pumpkin seeds
Preparation
Preheat your panini press to high temperature
In a small bowl, mix the tahini, water and salt. Add the oats, chia seeds and sunflower seeds and mix to a sticky and uniform paste.
If the paste is very sticky and crumbly, add another tablespoon of water. I recommend taking a look at the photos and video to see what the right texture for this bite looks like.
Line the panini press with parchment paper, grease it a little and place the cracker mixture in the center. Flatten the mixture and cook for a few minutes. As soon as the batter dries and starts to stabilize, you can remove the parchment paper and cook for a few more minutes without it to get a beautiful tanned cracker. Kindly note, the cracker becomes very crispy after it has completely cooled.
Take the cracker out of the panini press, let it cool and create the happiest bite ever.
A little extra from me:
- The cracker can be kept in a sealed box for 2 days, but I recommend eating it right after making it.
- You can bake the cracker, just make sure to roll it into a thinner cracker than the one in the photos: at a temperature of 350°F (175°C), on turbo mode for 10-12 minutes.
- You can replace the oats with a ¼ cup of almond flour / quinoa flour.
- You can add any spice you like such as paprika, thyme, turmeric or pesto spread.
Oat Cracker in a Panini Press – steps | image: Essy Roz
Oat Cracker in a Panini Press | image: Essy Roz
Oat Cracker in a Panini Press | image: Essy Roz
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