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, grated
Preheat 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