These Cinnamon Oatmeal Crackers make a healthy alternative to regular biscuits. The addition of ground cinnamon helps balance blood sugar and the oats and chlorella provide plenty of fibre and protein.
This recipe contains Xylitol (don’t be scared by the name!) a natural sweetener found in some plants. It has a similar sweetness as regular sugar but contains 40% less calories and won’t spike your blood sugar. It’s great to use as a sugar substitute but like with everything, make sure to consume it with moderation. If you don’t have any you can use coconut sugar, regular brown sugar or agave syrup but in that case reduce the coconut oil by a little.
Psyllium is a type of natural fiber often used as a binder in Gluten free baking.
Ingredients for Cinnamon Oatmeal Crackers:
Makes 15 crackers
Preparation time: 15 minutes
Cooking time: 15 minutes
- 50g gluten free oats
- 80g gluten free plain flour
- Pinch of sea salt
- 30g xylitol or brown sugar or agave syrup
- 30g Golden Chlorella
- 1tbsp ground psyllium
- 1 tsp ground cinnamon
- 60g coconut oil, melted
- 1tbsp maple syrup
- Juice of 1 lemon
- 2tsp vanilla extract
- 1 tbsp water
- Almond milk and a little xylitol to decorate.
- Preheat the oven to 200C, gas mark 6.
- Put the oats, flour, salt, Golden Chlorella, psyllium, cinnamon and xylitol in a food processor and process until the oats are ground.
- Add the melted oil, maple syrup, lemon juice, vanilla and water and process until the mixture comes together. Add a little extra water if needed to form a soft dough.
- Place the dough on baking parchment paper and lay another piece of parchment on top.
- Use a rolling pin to roll out the dough to 1-2cm thickness. Cut into shapes. Re-roll the remaining dough and cut out more cookies. Place the cookies on a greased baking sheet.
- Brush the cookies with a little almond milk and scatter over a little xylitol. Bake in the oven for 15 minutes until lightly golden brown. Allow the cookies to cool slightly then place on a wire rack until completely cold.
Nutritional information per cracker Calories 93kcal, fat 4.9g, saturates 3.6g, carbohydrates 9.4g, sugars 0.8g, fibre 0.9g, protein 2.3g, salt 0.1g
This recipe was developed with Christine Bailey an award winning Nutritional Therapist, Chef, Author and Broadcaster with over 18 years of experience.