Oat And Flax Crackers

• 3.6 ounces oat flour (about 1 cup)
• 1 cup certified gluten-free quick-cooking oats
• 2 tablespoons flaxseed meal
• 2 teaspoons dried oregano
• 1/8 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 cup warm water
• 2 tablespoons olive oil
• 1 tablespoon vegan buttery sticks (such as Earth Balance), softened
• 1 large egg

1. Preheat oven to 325u0b0.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and next 4 ingredients (through salt) in a large bowl, stirring to combine. Add 1/4 cup warm water, oil, buttery sticks, and egg; stir with a fork until dough forms.
3. Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 12 x 10-inch rectangle. Remove top sheet of paper; cut dough into 42 (1-inch) squares. Separate squares on pan.
4. Bake at 325u0b0 for 40 minutes or until crackers are golden brown and crispy. Remove crackers from pan; cool 20 minutes on a wire rack. Store in an airtight container up to 2 weeks.

flour, oats, meal, oregano, garlic, salt, warm water, olive oil, buttery sticks, egg

Taken from www.myrecipes.com/recipe/oat-flax-crackers (may not work)