Speedy Seedy Gluten-Free Crackers
I love to have something on hand to pick at… whether it be my home made ‘nakd’ bars, or a bowl of chocolate frosting hiding away in the fridge waiting for a spoon to come a-dipping! But, sometimes I just fancy a savoury kick to keep me going till tea time (particularly if I know there is dessert not far away).
These crackers are perfect…. on their own, with this dip, or a dollop of nut butter. The inspiration came from this post on Oh She Glows, so simple and quick to make and so many possible variations of flours, seeds and herbs to investigate now I know how good these crackers are.
The essence of the recipe also inspired an alternative twist that I just couldn’t wait to test out…but more on that tomorrow!
Recipe: Speedy seedy crackers
Makes approx. 20 crackers
- 1/2 cup brown rice flour
- 3/4 cup ground almonds (if making your own do not over process so that oils are released)
- 2 tbs tapioca flour
- 2 tbs polenta (this just gives it extra crunchiness)
- 2 tbsp ground flax
- 1 tbsp nutritional yeast flakes
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1 ½ tsp Italian herbs
- 1/4 tsp bicarbonate soda
- 2 tbs sesame seeds
- 2 tbs poppy seeds
- 1/4 cup water
- 1 tsp olive oil
In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with a spoon. Knead dough with hands until it comes together. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8th inch thick, or as thin as you can get it without ripping. With a sharp knife slice into squares.
Preheat oven to 180C and line a baking sheet with parchment. Bake for 18-20 minutes until slightly golden in colour. Cool on baking sheet, then store in air-tight container once fully cool.