Recipe by Chef# 616082
A healthy and tasty cracker that keeps well for several days if they last that long. You can replace the ground seeds with another 1/2 cup of brown rice flour if you prefer. I grind seeds in a clean coffee grinder. They weren't crispy with the coconut oil originally called for but they are very crispy made with olive oil.
- 118.29 ml brown rice flour
- 118.29 ml gluten-free oats, ground or 118.29 ml sorghum
- 118.29 ml arrowroot or 118.29 ml another starch
- 44.37 ml sesame seeds, toasted in a dry pan until fragrant then ground
- 44.37 ml flax seeds, ground
- 44.37 ml sunflower seeds, ground
- 4.92 ml baking powder
- 4.92 ml guar gum
- 29.58 ml nutritional yeast
- 59.14 ml olive oil
- 118.29 ml water
- 2.46 ml onion powder
- 1.23 ml garlic powder
- 1.23 ml pepper
- 4.92 ml sea salt
Directions See How It's Made
- In a medium bowl mix flours, ground seeds, guar gum, nutritional yeast, baking powder and spices.
- Mix in oil with a fork until texture evenly incorporated.
- Add half of water and mix in add the rest 1 tablespoon at a time until the correct texture is reached. Add more if necessary to achieve a stiff but cohiesive dough.
- Preheat oven to 375°F.
- On your counter on a piece of parchment that will fit on your cookie sheet, roll one third of the dough as thinly as possible (the thinner the dough, the crispier the cracker), flouring rolling pin as needed. Keep the rest of the dough in saran wrap to keep it moist.
- Poke all over with a fork cut into two inch squares with a butter knife, and sprinkle evenly with sea salt.
- Move parchment and dough carefully onto your cookie sheet and bake approximately 5 minutes, pull out of the oven flip carefully off parchment so they are all on other side put back in oven for 3 or 4 more minutes until edges are a little golden. The middle pieces will most likely need to go back in for 2 or 3 minutes longer than the edge pieces.
- Parchment can be used for all batches.