Seed Crackers

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Sometimes, eating gluten free can be so dang expensive.

Take crackers for example, a box of Mary’s Gone Crackers costs about $5, and they disappear like nothing else. I’ve been looking for something to eat with my weekly sardine lunch (yes, I eat sardines. I can hear the collective ewww!) For the last few months I’ve been eating them with gluten free bread (Udi’s brand is my favorite), but unfortunately that stuff is hardly whole food. But recently I’ve taken up making my own crackers based on those seed variety snacks. And they are so much cheaper!

 

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And as a plus, Edgar really loves these crackers as well! He eats them more than I do!

 

Seed Crackers

1/2 c brown rice flour
2 T sesame seeds
3 T raw quinoa (I don’t bother soaking or cooking it)
4 T cracked flax seed (pulse in the coffee grinder a few times. Not looking for a powder. Just broken flax pieces)
1/2 t sea salt (increase to a full teaspoon if omitting soy sauce)
6-10 T water
1 T low-sodium gluten free soy sauce (or replace with water)
1 T olive oil

Combine the first four ingredients into a bowl and mix well. Then, in a separate bowl combine all the wet ingredients, using only 6 tablespoons of water. Then add the wet ingredients to the dry and combine well. If the dough seems dry and crumbly, add a little bit of water, one tablespoon at a time. The dough will be a bit batter-like. That’s okay. Cover the bowl with plastic wrap and allow to soak for a couple of hours. I imagine if you wanted to reduce phytic acid you could allow to soak for 24 hours or so, but since I don’t eat these every day, I figure it doesn’t really make a difference.

After a few hours the “batter” will turn into a workable dough. Preheat the oven to the lowest temperature possible. Roll out the dough onto a cookie sheet lined with parchment paper. Use a rolling pin to roll the dough out as thin as possible, then use a pizza cutter or knife to pre-cut the dough into crackers. Put the pan into the oven with the door ajar and allow to dehydrate for several hours (upwards of 4-5, but it really depends on your own oven), until full dry and crisp.

Serve with hummus, sardines, or on their own!

 

 

 

And if you’re curious, my “sardine salad” is really just Wild Planet sardines in evoo, drained, broiled in a dish with a pat of butter, a splash of wine, garlic, and dill or parsley, then mixed up when warm and butter is melted.

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