Bacon and Smoked Gouda Flatbread
I was missing crackers and chips and after reading others were too, I thought I’d come up with some savory versions of the lemon blueberry flatbread I posted a few days ago. These really came out nicely. And it’s a good way to get your daily oat bran if you’re missing something crunchy.
BACON AND SMOKED GOUDA FLATBREAD
1 packet of rapid rise active yeast
1/4 cup warm water
1/4 cup of oat bran
1/2 t olive oil
pinch of salt
VARIATIONS
1 T Real Bacon Bits
1/2 t smoked gouda, finely shaved with a microplane
1 t finely chopped jalapeno
1/2 t cheddar, finely shaved with a microplane
kosher salt
1/2 t dried rosemary, crushed in your palm
1/2 t parmesan, finely shaved with a microplane
freshly cracked pepper
Pour yeast over the warm water and let it sit for 10 minutes until it starts to bubble. Place the bowl over simmering water and add the oat bran, a pinch of salt, olive oil, and any vegetable/meat addition, slowly, until a very sticky ball of dough forms. Keep stirring until the moisture is absorbed and it resembles a ball of dough. Spray a glass bowl with olive oil spray, place the dough in the bowl, cover with a kitchen towel and let rise in a warm place for an hour. The dough will not rise much but it will lose it’s stickiness and become much easier to handle.
Rosemary, Parmesan and Fresh Pepper Flatbread
Place the dough between two pieces of parchment paper and roll it out until it’s cracker-thin (should be about a 7-inch circle). Cut the dough into 2-inch wide strips. Spray both sides with olive oil spray and place on a pizza stone or cookie sheet (I also bake mine on the parchment paper is used to roll it out). If using cheese, grate with a fine microplane to just get a bit of cheese over the top of the pieces. Add freshly cracked pepper or kosher salt on the top if you wish at this point also. Bake at 425 for 12 minutes.
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Do you grind all your oat bran first in all your recipes? I just bought a small grinder for this reason.
Also can you use yeast in the cruise portion of the diet?
i don’t grind my oat bran anymore. i did at first but i am so used to it, and i think that some of the benefits are lost when you grind it, that it doesn’t bother me anymore. maybe you can only do it when you feel you need to. yes, you can use yeast in cruise. i actually don’t think it says anywhere yes or no on it on the US version of the diet. i followed the UK one and i believe it said yes there but not exactly sure as the UK was a bit confusing online. the US book definitely doesn’t say anything about it. there are no calories, fat or sugar so i certainly wouldn’t worry about it.
Thanks for all these amazing recipes. I am making this right now.
It is in the bowl raising phase. What I noticed is in another post you said you switched to wax paper vs. parchment.
I am worried when I roll it out how sticky it is. How do you get it off the parchment or wax paper? Can I roll it between two pieces of parchment paper and just leave it like that to bake it?
Yummy-they do not look as nice as yours but I am loving them. Something crispy at last! I love tasting the yeast…Mine remind me of those Swedish rye crackers.
yay! i really like them too. i just make cookies tonight with oat bran and whole wheat pastry flour! no refined sugar. i really think i’ve made a lifestyle change. and i ate healthy before!! glad you liked them!
Thank you so much for posting this recipe. I used dried garlic flakes in the crackers with rosemary and rolled the dough very, very thin. I will be making these a staple in my diet from now on!
Have you had experience keeping these crackers? What is their shelf life would you say?
i re-toasted them when they were in the baggie. just as good as the first day!!