Relish Oat Crackers
It was time to find different uses for the relish, so I decided to incorporate it into a quick and easy cracker recipe.
And to dip the resulting crackers into the relish. No, that would sound too much like a twisted David Lynch movie. Almost crack-nnibalistic. Or something.
For the record: I’m having a hard time keeping the husband out of the kitchen away from these, just as was the case with the quackers. Don’t say I didn’t warn you.
Relish Oat Crackers 1 cup old-fashioned oats
1/4 cup nutritional yeast
1 teaspoon fine sea salt
1/4 teaspoon baking powder
1/4 cup garlic dill relish, or any relish, or even salsa
3 tablespoons extra-virgin olive oil
2 cloves garlic, gratedPreheat your oven to 350°F. Line a cookie sheet with parchment paper or Silpat.
In your food processor, grind the oats into as fine a flour as you can get.
Add the nutritional yeast, salt, baking powder, and pulse several times.
Add relish, olive oil, and garlic, pulse until the dough starts coming together.
Roll out the dough between two pieces of parchment or two Silpats, to a little under 1/4 inch. Using a 1 1/2-inch round cookie cutter, cut out crackers until you run out of dough, rolling it out again in between each batch.
Bake crackers for 14 to 16 minutes, depending on size and thickness, until they are light golden brown at the bottom.
Slide the parchment paper or Silpat off of the cookie sheet, and let cool directly on there.Yield: about 45 crackers
VeggieGirl said,
February 9, 2009 at 10:30 am
So intriguing!!
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allularpunk said,
February 9, 2009 at 10:31 am
awesome! i’ve just been putting massive amounts of that relish on sammiches, but i am going to have to make these! i’ve never made crackers before… i bet these are so, so good. celine, you rock my socks.
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Mihl said,
February 9, 2009 at 10:51 am
I agree with the husband. Your crackers are addictive. All of them.
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Celine Reply:
February 9th, 2009 at 7:27 pm
not sure it’s a good or a bad thing, depending on who you ask.
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Alisa - Frugal Foodie said,
February 9, 2009 at 11:36 am
Your creativity boggles the mind! I love it!
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Shelby said,
February 9, 2009 at 11:42 am
I SO want to make this right now!
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DaviMack said,
February 9, 2009 at 12:09 pm
Oooh – yum! We’ve been saying that we need to make some crackers … and now we know which ones. :) Thanks!
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Dallas from Bitchin' Kitchen said,
February 9, 2009 at 12:39 pm
Wow, so innovative
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Julie said,
February 9, 2009 at 12:51 pm
So clever! I’m not even a huge relish fan, but for some reason these seem like they would be delicious…
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DJ said,
February 9, 2009 at 12:57 pm
Relish Crackers – inspired!
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laci said,
February 9, 2009 at 1:38 pm
What a unique recipe! :D
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DJ Karma (VegSpinz) said,
February 9, 2009 at 2:21 pm
Very cute too!
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veggievixen said,
February 9, 2009 at 4:14 pm
awesome! i’ve never made my own crackers. definitely an interesting pairing.
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Ricki said,
February 9, 2009 at 7:01 pm
I’ve never been a fan of relish. . . but that salsa option, now THAT I can get into! :)
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Celine Reply:
February 9th, 2009 at 7:26 pm
the relish used here is completely different from the usual store-bought one, if that’s any consolation.
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Krista said,
February 9, 2009 at 7:23 pm
I love all of your baked goods – so inspirational! These crackers look delicious and nutritious. I love your use of oats, spelt flour, and nutritional yeast. I will definitely try these, with salsa!
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Celine Reply:
February 9th, 2009 at 7:25 pm
keep me posted on how it turned out?
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River (Wing-it Vegan) said,
February 9, 2009 at 7:30 pm
They are so petite and pretty, I could chain-eat these! I’m not into relish but I am into salsa! Both edible and danceable.
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Celine Reply:
February 9th, 2009 at 7:32 pm
I break things when I dance. and I don’t mean that I breakdance.
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allularpunk said,
February 9, 2009 at 7:36 pm
i just made these and they are awesome awesome AWESOME! they are like the best goldfish crackers i have ever eaten in my LIFE! celine, you are superior to like…everyone. they are good with roasted garlic mustard, by the way. but then again, so is everything.
these crackers rulse. omg.
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Celine Reply:
February 9th, 2009 at 9:30 pm
holy crap: you waste no time!
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allularpunk Reply:
February 10th, 2009 at 8:44 am
i got drunk on a monday and needed crackers asap. they are perfect though, still. michael wanted me to make a second batch after the two of us + one friend polished off the whole thing, but i had run out of oats. he offered to walk 12 blocks to get me more. that’s how good they are.
and apparently easy enough to make inebriated, which is a plus.
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Celine Reply:
February 10th, 2009 at 10:04 am
ha! best, ever.
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Kelly said,
February 10, 2009 at 8:38 am
Those are adorable. I’m going to a soup party this weekend where everyone brings a batch of their favorite soup so I may have to bake up a batch of these to serve on the side. They are absolutely adorable! I also like the new comment format. It may have been around for awhile but I am just noticing it now.
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Celine Reply:
February 10th, 2009 at 10:05 am
it’s new! I like to be able to answer individually instead of making it messy like it used to be.
have fun at the soup party, which has got to be the most brilliant thing I’ve ever heard of.
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heather said,
February 10, 2009 at 1:11 pm
adorable! they’d be a great addition to a party spread!
cheers,
*heather*
http://squirrelbread.wordpress.com
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Y said,
February 10, 2009 at 3:15 pm
How cute! I could probably fit ten in my mouth at one time! Just one question though, what is nutritional yeast?
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Celine Reply:
February 10th, 2009 at 8:23 pm
here is a link to the stuff: it’s inactive yeast, not the type you’d use for bread.
it’s great to add to pretty much everything, but the downside is that while a lot of people adore it, some others aren’t fans of the flavor. you can find smaller containers of it to give it a try before splurging with something larger, Y.
do let me know what you think of the yeast if you try it!
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Celine Reply:
February 10th, 2009 at 8:24 pm
this link has a little more info than the other one I gave you did.
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larissa said,
February 10, 2009 at 5:17 pm
great pics and layout! the soup sounds yummy!
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Y said,
February 10, 2009 at 9:21 pm
Thanks Celine! I hope I manage to find some of that stuff here. Those crackers certainly look like they’re worth the effort! :)
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Celine Reply:
February 10th, 2009 at 10:30 pm
you live in Australia? I believe Amy can find it there, so you might want to talk to her if you need more info on how to obtain it.
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Sal said,
February 11, 2009 at 2:23 am
they sound amazing.
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Cakespy said,
February 11, 2009 at 8:36 am
Ooh, these babies sound good. Crack-tastic goodness, I’ll bet they’re perfect with your famous bean dip or soup.
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Celine Reply:
February 11th, 2009 at 10:01 am
Jessie! I miss you!
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Shellyfish said,
February 11, 2009 at 12:05 pm
You are not only the cookie queen, but the cracker queen as well! Poor me, no relish here…snif, snif.
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Celine Reply:
February 11th, 2009 at 6:49 pm
try them with something else! maybe pesto? just cut down on the oil if you use pesto.
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eliane Reply:
February 13th, 2009 at 4:23 am
ohhh, pesto is ok? I can make pesto. and I love crakers.
maybe a chimichurry/pesto thing might also work….hhmm….
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Vaala said,
February 11, 2009 at 12:38 pm
Those crackers sound awesome. I suspect J would eat the entire batch in one sitting though so that freezer idea would definitely be the best solution!
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Celine Reply:
February 11th, 2009 at 6:50 pm
they’re dangerous, those things.
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kickpleat said,
February 11, 2009 at 2:27 pm
wowzers, i go away for a week and so much goodness going on. first, love the cute header. second, the recipes! i’m going to have to go back and bookmark many of these. and crackers, need to make some. definitely.
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Celine Reply:
February 11th, 2009 at 6:49 pm
you’re back!!
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Isobel said,
February 11, 2009 at 3:17 pm
ooh that is a very intriguing idea! I’m excited to try it out. Any idea how long all those crackers will keep? (maybe I should only make a half a batch)
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Celine Reply:
February 11th, 2009 at 6:47 pm
they are really, really small, but should last for a few days as long as they are stored well.
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Lacey said,
February 12, 2009 at 12:18 pm
i was wondering if you stopped updating; but not i see it’s just not syndicated anymore LOL so now i’ll visit HERE daily :)
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Celine Reply:
February 12th, 2009 at 7:21 pm
when the site got switched from wp.com to .org, it killed the radio star. I mean, the LJ feed.
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Diann said,
February 18, 2009 at 8:22 pm
I love that relish! I can’t wait to make these.
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KB said,
February 23, 2009 at 9:05 am
Made them two days ago and fell in love, so I’m making a double batch today so I can give a few out to people and have them fall in love too. I added some prepared horseradish in place of part of the relish and I like it.
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Eviedee said,
February 23, 2009 at 12:55 pm
These are so darling! Love the shape that you chose.
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Lauren B said,
February 28, 2009 at 1:16 am
Low carb AND gluten-free, yay! These crackers ROCK. I used a teaspoon of crushed garlic and a tablespoon stone ground mustard. The crackers come out to about one carb each. Must give some away or I’ll eat them all at once! Thanks much for this fab recipe, Celine.
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Celine Reply:
February 28th, 2009 at 2:55 am
technically not gluten-free, but yay: I’m glad you liked this recipe.
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Lauren B said,
February 28, 2009 at 9:00 am
Yup I grind Bob’s Red Mill gf oats–they don’t give me problems. :D
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Celine Reply:
February 28th, 2009 at 9:24 am
sweet! I’ve never tried them, since I don’t have issues with gluten. gotta love the Bob.
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