“Sturdy” doesn’t mean tough. It means they hold together when you spread things on them–previous attempts would “melt in your mouth”, but fell apart under almond butter or tuna salad!
Grind 4½ cups of oatmeal to flour in blender
Add: 1¼ tsp. salt
2 eggs + enough water to measure 1 cup (put through blender).
¼ cup oil (or so–I don’t measure)
Dough should be soft but not sticky (it thickens as it stands)
Press in greased 11½ x 16½ pan (extra large jelly roll pan) & cut into squares (Pizza cutter works great for this)…or roll out ¼” thick, cut into whatever shape you like and put on cookie sheets. Bake 30+ min @400F or until crackers brown a little & crisp. Refrigerate (otherwise they quickly go rancid)
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