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Chapter:Gluten-Free Baked Goods Recipes
Section:Crackers: Nutmeals and Seeds
Recipe:Grain-Free Multiseed Crackers
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Grain-Free Multiseed Crackers
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2 cups blanched almond flour
5 tsp of your favorite seeds combo (see *note below for suggestions)
1 tsp dried minced onion
1/2 tsp celtic sea salt
1 tbsp olive oil
1 large egg
1 tsp filtered water

Preheat oven to 350 degrees. In a large bowl, combine almond flour, seeds,
minced onion and salt. In a small bowl, whisk together olive oil, egg and
water until well blended.

Stir wet ingredients into almond flour mixture until thoroughly combined.
Use your hands to knead the dough into a ball.

Place the dough ball between two large sheets of parchment paper and roll
out to 1/8 inch thickness.

Remove top piece of parchment paper. Using a pizza cutter or sharp knife,
trim the dough to form an even rectangle shape. Set aside scraps.

Then, cut dough into 2x2-inch squares. Do not remove cut dough squares.
Instead, transfer the entire sheet of parchment with dough onto baking
sheet.

Make a small dough ball out of the scraps and re-roll and cut. Place on
second baking sheet.

If you enjoy a salty cracker, be sure to lightly sprinkle crackers with a
touch of sea salt before placing into the oven.

Bake for approximately 12 minutes, until crackers along the outer edge of
the baking sheet are lightly golden. Then, turn off oven and open oven door
for just a minute to allow majority of heat to escape. Close oven door and
allow crackers to sit in hot oven another 2 minutes to finish crisping-up.

Remove crackers from oven and allow them to cool completely on baking sheet
for about 30 minutes. Serve with your favorite healthy dips and toppings,
or enjoy these delicious little crackers solo when you feel the urge for a
healthy crunchy snack.

To keep crackers crispy, store in an airtight container in the freezer. You
can eat them cold straight form the freezer, or bring to room temp before
serving.

Notes

*Use any type of seeds you desire such as chia, poppy, sesame, caraway,
etc. If using sunflower seeds, I recommend giving them a rough-chop first
to decrease their size. (One of our favorite combos is: 3 tsp of sesame
seeds, 1 tsp of poppy seeds, 1/2 tsp of caraway seeds and 1/2 tsp of chia
seeds.)

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