It’s a little embarrassing, but I was actually trying to make crackers, but I used this to make stuffed cabbage. You can use this wherever you would use breadcrumbs in your recipe, unless the breadcrumbs are there for the purpose of holding your creation together, because I’m not so sure this will work for that. It might make a nice garnish on top of a casserole, though, and can be used in stuffed cabbage or stuffed peppers. Or you could just eat it as a snack, but be careful not to inhale it.
- 4 cups 100% whole grain rolled or quick oats
- 1 cup cornmeal
- 1/4 cup oil (I think I used 100% extra virgin olive oil.)
- 2 tsp sea salt
- 1-1 1/2 Tbsp dill seed, dill weed, or rosemary leaves
- Preheat oven to 200°F.
- Blend 2 of the 4 cups of oatmeal into a flour.
- In a large mixing bowl, combine your oat flour and cornmeal. Mix together with 1-1 1/2 tsp of salt.
- Mix cornmeal and oat flour together with a spoon and 1- 1 1/2 tsp salt.
- Mix in the oil.
- Mix in the remaining oatmeal. You can use your hands (but wash them first) to mix the dough, but the dough should be full of clumps when you are finished mixing.
- Lightly grease a cookie sheet or baking pan (preferably a small one). May I recommend coconut oil?
- Using your (clean) hands, firmly pack/press the dough onto the cookie sheet or into the baking pan. Make a thin layer about 1/4 of an inch thick, but no more than 1/2 of an inch thick.
- Sprinkle on the remaining salt and the dill/rosemary across the top of the dough.
- Bake at 200 degrees for about 1 hour to 1 hour and 30 minutes, until thoroughly dry.
- Remove from oven, mix, and serve, use in recipes, or store for later use. I recommend storing in the refrigerator for up to a week, or the freezer for any time over a week.