Further to our last post, here is the recipe for the gluten-free, corn-free, homemade crackers. We have finally got it right so they are a delight to eat, one by one, until they are almost gone!
Sesame-Rosemary Crackers
1/2 cup sorghum flour (NB - other flours don't work as well)
1/4 cup tapioca flour
1/4 cup almonds/pecans, finely chopped (I used my food processor/hand blender/coffee grinder to make them finely ground, almost into a coarse meal)
1/4 cup flax seeds
1 tsp. kosher salt
1/4 cup sesame seeds
2+ tsp. extra virgin olive oil
2+ tsp. dried rosemary, finely chopped (or dried basil)
1 tsp. cider vinegar
Toast sesame seeds until golden and fragrant, about 5 minutes in a toaster oven, hot fry pan or hot oven. Watch carefully so that they don't burn.
Soak flax seeds in 1/4 cup warm water for at least 15 minutes, or until they have swollen to absorb the water. The longer the better and I have even left them overnight.
In a medium mixing bowl, blend together sorghum, tapioca, pecans and salt. Add flax seeds, olive oil, sesame seeds, rosemary and cider vinegar and mix into a ball of dough. If dough is too dry, add a tsp. or two (or more) of warm water to make dough ball stick together. Divide dough ball in half.
Place a sheet of parchment paper on your counter and place first dough ball on top. Cover with another sheet of parchment paper. Roll with rolling pin to rough rectangular shape to fit a cookie sheet. I rolled this out to a little under 1/4 inch thickness. Remove top sheet of parchment paper and place bottom parchment layer and dough on cookie sheet. Score crackers into serving size with sharp knife or pizza cutter (about 1/5 x 2.5 inches).
Bake at 400 degrees F for 10 minutes, or until slightly brown at edges. While first batch is baking, roll out your second cracker batch as above.
Makes about 60 crackers. Once cooled, store in airtight container to keep fresh ... if you have any left over! I easily doubled the recipe.
1/4 cup almonds/pecans, finely chopped (I used my food processor/hand blender/coffee grinder to make them finely ground, almost into a coarse meal)
1/4 cup flax seeds1 tsp. kosher salt
1/4 cup sesame seeds
2+ tsp. extra virgin olive oil
2+ tsp. dried rosemary, finely chopped (or dried basil)
1 tsp. cider vinegar
Toast sesame seeds until golden and fragrant, about 5 minutes in a toaster oven, hot fry pan or hot oven. Watch carefully so that they don't burn.
Soak flax seeds in 1/4 cup warm water for at least 15 minutes, or until they have swollen to absorb the water. The longer the better and I have even left them overnight.
In a medium mixing bowl, blend together sorghum, tapioca, pecans and salt. Add flax seeds, olive oil, sesame seeds, rosemary and cider vinegar and mix into a ball of dough. If dough is too dry, add a tsp. or two (or more) of warm water to make dough ball stick together. Divide dough ball in half.
Place a sheet of parchment paper on your counter and place first dough ball on top. Cover with another sheet of parchment paper. Roll with rolling pin to rough rectangular shape to fit a cookie sheet. I rolled this out to a little under 1/4 inch thickness. Remove top sheet of parchment paper and place bottom parchment layer and dough on cookie sheet. Score crackers into serving size with sharp knife or pizza cutter (about 1/5 x 2.5 inches).
Bake at 400 degrees F for 10 minutes, or until slightly brown at edges. While first batch is baking, roll out your second cracker batch as above.
Makes about 60 crackers. Once cooled, store in airtight container to keep fresh ... if you have any left over! I easily doubled the recipe.
1 comment:
Hurray! Thanks. I'm going to rush out for ... elusive ingredients..!!
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