Seedy Oat Crackers
1 cup old-fashioned oats
3/4 cup raw pumpkin seeds (pepitas)
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 tablespoons chia seeds
3 tablespoons poppy seeds
1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon pure maple syrup
Preheat oven to 375°. Mix oats, pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, poppy seeds, and salt in a large bowl. Stir oil, maple syrup, and ¾ cup room-temperature water in a medium bowl to combine. Pour liquid over oat mixture and toss until mixture is completely soaked. Let sit 10 minutes; mixture will absorb water and thicken.
Form oat mixture into a ball and transfer to a parchment-lined baking sheet. Press a second sheet of parchment paper directly on top and, using a rolling pin, flatten to ?” thick (the shape doesn’t matter). Remove top layer of parchment.
Bake cracker until golden brown around edges, 15–20 minutes. Remove from oven and carefully turn out, parchment side up. Place a fresh sheet of parchment on baking sheet. Remove parchment from cracker, carefully turn cracker over, and return to baking sheet. Bake until firm and golden brown around edges, 15–20 minutes. Let cool on baking sheet, then break into pieces with your hands.
Do Ahead: Crackers can be made 1 week ahead. Store airtight at room temperature.
Recipe by Anna Jones
Pimento Cheese Bicuits
By DAMARIS PHILLIPS
Nonstick cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons freshly ground black pepper, plus more for garnish
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 cup shredded sharp Cheddar
1 cup whole buttermilk
1/4 cup mayonnaise
1/4 cup diced piquillo peppers
Melted butter, for brushing the tops
Flaky salt, such as Maldon
Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray and set aside.
Whisk together flour, baking powder, pepper, sugar, garlic powder, baking soda and cayenne pepper in a large mixing bowl. Add the cheese and toss to coat.
Whisk together the buttermilk and mayonnaise in a separate bowl.
Make a well in the center of the dry ingredients and add the wet ingredients.
Stir until the flour is moistened, then fold in the piquillo peppers.
Drop heaping teaspoons onto the baking sheet, spacing them about 1 inch apart.
Brush the tops with melted butter.
Sprinkle with flaky salt and additional black pepper.
Bake until the tops are golden brown, 9 to 11 minutes.