Flaxseed Crackers with Herbs and Garlic
March 9, 2014 § 7 Comments
Have you ever tried making your own crackers? Why? you might ask. It’s so easy buying them, even the healthier versions are available almost everywhere, gluten free and all that. But just like baking your own bread, or making Kombucha in your own kitchen, it’s a very satisfying thing to do. And most importantly for me, I know exactly what’s in it, and not in it. Even “healthy” crackers have a lot of ingredients listed that I’d really rather not eat. Things like potato starch, xanthan gum and natural flavors.
I found this recipe in Organic Gardening magazine awhile ago and have had it sitting on my counter, waiting for the day when I had the urge to make crackers. And today was the day for some reason!
The recipe looked pretty easy, and it was, though it took a little more time to bake than the recipe said. Could be my oven (I know, I need to get an oven thermometer) could be I didn’t roll them thin enough. But they turned out great nonetheless.
They’re delicious and crispy, full of good things like flaxseed, garlic and almonds, and they’re gluten free, which is the best part. I can eat them without thinking about that darned gluten all the time. Try them with cheese, like goat cheese, or even all by themselves.
So if you enjoy baking, give them a try. You’ll be a little proud of yourself too!
1/2 cup almonds
1/2 cup organic golden flaxseed
1/2 cup hot water
1/3 cup grated Parmesan cheese
3 TBL olive oil
2 tsp minced fresh rosemary
1 tsp minced garlic
1 tsp fine sea salt
1/4 tsp fresh black pepper
1/2 cup garbanzo bean flour*
Preheat oven to 350 degrees.
Cut 2 pieces of parchment paper to fit neatly into an 18 x 13 inch baking sheet. This is an important step, please don’t improvise here.
Put the almonds into a food processor and process until finely ground. Put into bowl and set aside.
Put the flaxseed and the hot water into the food processor and let the seeds soak about 15 minutes, until the water is absorbed and it looks a little gelatinous.
After 15 minutes, add the cheese, oil, rosemary, garlic, salt and pepper to the food processor and process until the mixture is smooth, only about 30 seconds. Scrape the sides if needed.
Add the ground almonds and garbanzo bean flour to the food processor and pulse about 20 times. The mixture will come into a moist ball.
Turn the dough out onto one of the pieces of parchment paper (on a large cutting board). With moist fingers, pat the dough into a rectangle about 8 in. long by 6 in. wide.
Cover the dough with the second piece of parchment paper and roll it out between these 2 sheets until it reaches the edges of the paper. The dough should be about 1/16 in. thick. That’s why it’s important to follow the directions for cutting the parchment paper in the beginning. It’s ok if some of the dough squishes out of the edges.
Now remove the top layer of parchment and remove the dough that squished over the edges. A sharp knife will do. Using a pizza wheel, cut the dough on the parchment paper into 2 x 2 in. squares.
Gently pull the parchment paper (with the dough on it) onto the baking sheet and bake, rotating every 5 minutes or so, for about 15 minutes. The outside crackers will be crispy and golden brown. Remove these and continue baking the rest, rotating again, until they’re all done. Transfer the firm crackers to a cooling rack as you bake. Time will depend on thickness and your oven.
And that’s it! Makes a great gift for your gluten free friends too.
*Can be found in most health food stores. Bob’s Red Mill also makes it and it’s carried in most supermarkets now.