1½ cups rolled oats
1 cup whole wheat flour
1 T. flaxseed
1 tsp. salt
½ tsp. garlic powder
1½ tsp. dried rosemary
2 T. olive oil
3 T. plain applesauce
½ cup water (You may need a bit more.)
Coarse salt (optional)
Preheat the oven to 350°.
Process the oats in a food processor or blender until it is flour. (A few remaining small pieces are fine.)
In a large mixing bowl, whisk together the oat flour, whole wheat flour, flaxseed, salt, garlic powder, and rosemary. Add the olive oil, applesauce, and water and mix until a soft dough forms. (You may need to add a bit more water, a teaspoon at a time, if the dough seems too dry.)
Cut or tear the dough into two equal pieces. Roll out each half on a silicone baking mat or parchment paper to a square about ⅛-inch thick. Lightly sprinkle salt over the dough if desired. Score the crackers with a sharp knife, making squares or rectangles. Bake for 10 to 15 minutes until the crackers are just barely brown, checking every minute after the 10-minute mark. You might need to remove the outside crackers and then bake the center crackers a minute or two longer.
Allow the crackers to cool before breaking them apart at the score lines.
Yield varies, depending on size of individual crackers.