OK, I know every recipe posted is gluten free, but this one is extra special as finding crackers without gluten is difficult and near impossible if you also want something tasty. This recipe has been years in the making. I've tried several over the years, without a lot of success. Inspirations have come from many directions (for example Jason at The Wellspring School for Healing Arts and Minimalist Baker). This recipe is a combination of these experiences, both with the ingredients and cooking approaches. I hope you enjoy them as much as our family.
Ingredients & Directions
Serves 24: 5 cracker servings
1/3 cup sunflower seeds, ground
1/3 cup pumpkin seeds, ground
2 Tablespoons ground flax seeds
1 Tablespoon chia seeds, ground
2 Tablespoons garbanzo bean flour
1/4 cup hemp seeds
2 Tablespoons Nutritional Yeast
1 Tablespoon sesame seeds
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon ground cumin seeds
1 cup hot water
Gather your equipment: spice grinder, measuring spoons and cups, spatula, bowl, scoop, parchment paper, baking sheets, and cooling rack.
Measure and grind the sunflower and pumpkin seeds. I use a spice grinder and leave the seeds with some bits; it is not perfectly smooth by any means. Add to bowl.
Measure and grind flax seeds and chia seeds to a fine consistency. Add to bowl.
Add remaining dry ingredients to the bowl and mix thoroughly.
Add hot water to the dry ingredients and mix thoroughly, taking time to ensure everything is evenly moistened. Cover and let sit for 15 minutes or up to a day in the refrigerator.
While waiting, preheat the oven to 350 degrees F (325 if using a convection oven) and prepare the baking sheets with parchment paper.
Mix the ingredients together again. Use a small (scoop and place the cracker batter about 2 inches apart; you will need two half sheet backing sheets for all the crackers. Once all the batter is placed, get your fingers wet and smooth each scoop into a think cracker thickness. You will need to play with the sizing based on your cracker desire.
Bake for 30 minutes and check; flip sheets if needed. Depending on your oven, it might take up to 50 minutes before adequately cooked. Should just start to brown and dry.
Place on cooling rack; they should be crispy once completely cooled. Pack in a sealed dry container (wide mouth pint jars are perfect).
I prefer the crackers on the smaller side; here is the scoop in comparison with some measuring spoons. Use what serves you best.
Interested in how to use 'smoosh' the dough into a cracker shape? Watch this!
Healthy snacks are a blessing and hard to find. Gluten free crackers are even more difficult to find, especially healthy and tasty crackers. I love modifying existing recipes so they have a bit more nutrition and support an individuals food sensitivities. I would be honored to support you in your wellness journey. Book your Wholistic Nourishment Strategy complimentary call today. I inspire and teach people to be wholistically nourished every day! Together, let's define your personal power foods!
Western Nutritional Information (per serving)
Calories 42
Protein 2.1 g
Carbs 1.9 g
Fiber (dietary) 1 g
Sugar 0.1 g
Fat 3.2 g
Saturated Fat 0.4 g
Monounsaturated Fat 0.9 g
Polyunsaturated Fat 1.8 g
Trans Fat 0 g
Other: Good source of vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B12 (cobalamin), folate, and E; and copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc.
Source: chronometer.com
Traditional Chinese Medicine Energetics
TBD
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