Serves: 2
Prep Time: 15 min
Cooking Time: 20 min

Ingredients:

• 1 cup oat flour
• 2 tbsp Colive Extra Virgin Olive Oil
• 1 tbsp lemon juice
• 5 tbsp cold water
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1/2 tsp salt
• 1/2 tsp pepper

Method:

1. Preheat oven to 180c - we used a fan assisted oven.
2. First mix the dry ingredients in a bowl.
3. Start adding your water spoon by spoon. Mix and check after in between as you might need less than 5 tablespoons.
4. Mix well and squeeze the mixture into a ball, let it rest in the fridge for 10 minutes.
5. Place the ball between 2 sheets of baking paper, press and roll it out until it is around 0.5 cm in thickness
6. After rolling, remove the baking paper on top. Place it in a baking tray with the bottom baking paper still in place.
7. Place your tray on the middle oven rack. After 10 minutes, flip the cracker over and cook for another 10 minutes.
8. Serve with your favorite dips or cheeses.

Notes:

• Place 1 cup of oats in the food processor and blend until they form a fine flour.
• Our dip of choice was 2 tbsp yoghurt, 65g soft cheese (feta or cream cheese), 1 roasted pepper, 1 garlic clove and a pinch of salt& pepper mixed/blended together.