Gluten Free Garlic and Sesame Crackers
from Gluten Free Goddess
These tasty crackers are both healthy and addicting.
Stop by Apple Wellness for gluten-free baking products!
Stop by Apple Wellness for gluten-free baking products!
Whisk together the dry ingredients:
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
1/2 cup pecan or almond meal
1/4 cup quinoa flour
or brown rice flour
1 tablespoon potato starch
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon dried thyme or dried crushed rosemary
1 teaspoon xanthan gum
Stir in:
1/4 cup good olive oil
Ener-G Egg Replacer
for 1 egg whisked with warm water
1/3 to 1/2 cup warm water, to start
1 tablespoon honey, raw agave
or molasses
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
1/2 cup pecan or almond meal
1/4 cup quinoa flour
or brown rice flour1 tablespoon potato starch
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon dried thyme or dried crushed rosemary
1 teaspoon xanthan gum
Stir in:
1/4 cup good olive oil
Ener-G Egg Replacer
for 1 egg whisked with warm water1/3 to 1/2 cup warm water, to start
1 tablespoon honey, raw agave
or molassesStir the ingredients until a stiff dough forms- you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart easily, add one tablespoon of warm water and mix; repeat until the dough is malleable but not too wet.
Divide the dough in half.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment or a reusable Exopat
.
.Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula
to straighten outside edges, if you like.
to straighten outside edges, if you like.Score the flattened dough into cracker sized pieces. I used a pizza cutter
to do this.
to do this.To bake you'll need:
Sea salt
Sesame seeds (or flax seeds
, or hemp seeds
)Sprinkle the scored dough with salt and sesame seeds
.
.Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so keep that in mind; they may cook faster without one. Keep an eye on them.
so keep that in mind; they may cook faster without one. Keep an eye on them.Remove and allow the crackers to cool on a rack.
We bag and freeze the cooled crackers. If you find they soften from humidity, reheat them on a baking sheet for a few minutes before serving.
Makes 36 crackers.
