Scottish Crackers

I was so excited to find this recipe!  I've been trying to avoid refined flours and unhealthful fats, so that means I've been cracker deprived for quite a while now.  These crackers satisfy that craving!  Plus, they're easy to make. 

Source:  adapted from The New American Plate Cookbook

1 1/3 c. quick-cooking rolled oats

2/3 c. whole wheat flour

3/4 t. sea salt

3 1/2 T. olive oil

3/8 c. water

Preheat oven to 375 degrees.

In a food processor, pulse oats until they resemble very coarse flour.  Add flour, salt and olive oil.  Pulse until mixture resembles coarse meal.  Transfer mixture to a medium bowl.  Stir in just enough water to make the mixture cohere like pie crust dough.  Form the dough into a ball.

Using parchment paper, roll out dough to a thickness of about 1/8".  Place parchment paper on cookie sheet, and bake about 12 minutes, or until lightly colored.  Remove from oven and cut into 1 1/2" squares with a pizza cutter. Turn over the crackers and bake about 12 minutes more or until lightly colored on the second side.  (Do not allow them to brown.)

Transfer crackers to a wire rack and cool completely.  Store at room temperature in a metal container with a tight-fitting lid for 3-5 days, or freeze.