Oat & Parmesan Party Crunchers

These festive Oat & Parmesan Party Crunchers are the perfect holiday nibbles for entertaining. Using our Gluten-Free Sowan’s Brown Bread Mix in two clever ways, you can create elegant mini crunchers, croustade cases ready to fill with favourites and bake wonderfully crisp, savoury, or Parmesan crisps that melt in the mouth. Simple, versatile, and full of wholesome oat flavour, they make an impressive addition to any Christmas party table.

METHOD:

Prepare the Sowan’s Gluten-Free Brown Bread Mix according to the pack instructions, but use only half of the recommended buttermilk. This creates a firmer, drier dough that’s ideal for shaping into oat cracker bases and croustade cases.
We used two packs of Sowan’s Brown Bread Mix:

• One pack with added mixed seeds for the oat crackers and crustades.

• And the second pack in a separate bowl with butter and Parmesan to make the Parmesan Crisps.

If you find the quantity of dough too much, you can easily freeze half of it wrapped in foil or baking paper and use it another time.

For the Small Oat Crunchers & Croustade Cases

1. Prepare the Dough
   Make the Sowan’s Gluten-Free Brown Bread Mix according to the pack instructions, using only half of the recommended buttermilk to create a drier dough. Mix in 50g mixed seeds.

2. Roll & Cut
   Roll the dough out to 5 mm thickness.

   • For croustades: Cut rounds using a 7–8 cm scone cutter.

   • For small crackers: Use a smaller cutter and place the shapes onto a lined baking tray.

3. Bake the Croustades
   Gently press each dough round into a muffin tin. Line each with a cupcake paper, fill with baking beans, and bake at 180°C for 20 minutes.
   Remove the paper and beans, then return to the oven for a further 5-10 minutes until crisp.

4. Bake the Crackers
   Place the smaller cut crackers on a lined tray and bake until firm and golden (timing will depend on size—usually 12 minutes).

5. Filling Suggestions for the Croustades

   • Warm options: Fill the croustade cases with red pesto and baked brie, then return them to the oven for 5–10 minutes until warmed through and lightly melted.
     Top with red onion chutney or cranberry marmalade, and finish with a sprinkle of walnuts, or any mixed nuts or seeds, for extra festive crunch.

   • Cold options: Fill the croustade cases with a classic prawn cocktail or seafood cocktail. Finish with a touch of fresh dill, which adds a delicate, aromatic flavour that pairs beautifully with seafood.

6. Filling Suggestions for the Oat Crunchers
   Top the oat crunchers with savoury favourites such as liver pâte and cranberry jam or yogurt /cream cheese with smoked salmon. Finish with a sprinkle of fresh herbs of your choice—parsley, dill, chives, or anything you love for a festive touch.

For Parmesan Crisp

1. Prepare the other pack of the Sowan’s Brown Bread Mix according to the pack instructions, using only half of the recommended buttermilk, then add:
   • 100 g butter
   • 80 g grated Parmesan
2. Gently bring the dough together—do not overwork it.
   Shape the dough into a cylinder/log, wrap tightly in greaseproof paper, and refrigerate for at least 1 hour.
3. Remove from the fridge and cut into 6 mm rounds and place on a lined baking sheet.
4. Bake at 160°C for 12-15 minutes, or until golden.
5. Allow to cool for 10 minutes before transferring to a wire rack to finish cooling.