Since we are all 0 Blood Types here, in our home, we rarely eat grains – if at all. The only things we have remotely grain like here is brown rice and quinoa. Everything else is based on nut flours like coconut, almond, flax and millet meal etc.
Starting off with the dough
I really miss crackers! I used to love Arnotts Jatz biscuits and Saladas - I still do but I suffer too much if I have them. So, what to do? Make my own from grain free flours of course!
I have guests coming this weekend and I wanted to make up some crackers for them, to go with my homemade soft cheeses (that recipe is next!)
I could not find any thing I really like, after testing a few recipes so have made this one up myself. Its quite easy and fast to make though you will need to ensure you use extra sheets of greaseproof paper as the dough is very sticky.
I have guests coming this weekend and I wanted to make up some crackers for them, to go with my homemade soft cheeses (that recipe is next!)
I could not find any thing I really like, after testing a few recipes so have made this one up myself. Its quite easy and fast to make though you will need to ensure you use extra sheets of greaseproof paper as the dough is very sticky.
Finished result - tasty, simple, crunchy crackers
Homemade Flaxseed, Almond and Chia Crackers
You will need:
2 cups of almond flour or finely ground almond meal
¼ cup of ground flax seeds or flax meal
2 tbsps of chia seeds
1 – 2 tsps of chives (either fresh or dried)
1 egg white lightly beaten
Seasonings – salt, pepper, paprika, celery salt, garlic or onion salt etc
You will need:
2 cups of almond flour or finely ground almond meal
¼ cup of ground flax seeds or flax meal
2 tbsps of chia seeds
1 – 2 tsps of chives (either fresh or dried)
1 egg white lightly beaten
Seasonings – salt, pepper, paprika, celery salt, garlic or onion salt etc
Whip out that rolling pin!
Start by preheating your oven to a cosy 160 degrees celcius.
Place all ingredients except the seasonings into a large mixing bowl and stir vigorously until you are unable to. Then mix the dough together with your hands. You can add a little water if needed (1 teaspoon at a time) so the dough just holds together.
Tip the dough onto a piece of greaseproof (otherwise known as “parchment”) paper and cover with a second piece of paper the same size.
Flatten the dough slightly by pounding with a rolling pin, then roll it out. You want to make nice thin crackers so aim for less than ½ cm in thickness, if you can.
When you have the right thickness, carefully slide the dough onto a large baking tray (or cookie sheet as our US neighbours call it). Peel off the top layer of greaseproof paper.
Score the dough into rectangles with a knife or pizza cutter; about 4cm x 5cm or less is a good size. Sprinkle with your seasonings of your choice or even a little grated Parmesan if you like!
Bake in the oven for 20 - 30 minutes or so until lightly browning all over. If they are not browning, then return to the oven and check every 5 minutes or so – you don’t want them too brown as it does change the flavour. Not brown enough and they are soggy.
When they are nicely brown (like the colour of brown sugar – slightly more than golden) then wait for them to cool. Break up along the score marks and store in an air tight container. Serve with cheese, dips, semi-dried tomatoes and pate`.
Love and crackers,
The Eco Mum xo
Place all ingredients except the seasonings into a large mixing bowl and stir vigorously until you are unable to. Then mix the dough together with your hands. You can add a little water if needed (1 teaspoon at a time) so the dough just holds together.
Tip the dough onto a piece of greaseproof (otherwise known as “parchment”) paper and cover with a second piece of paper the same size.
Flatten the dough slightly by pounding with a rolling pin, then roll it out. You want to make nice thin crackers so aim for less than ½ cm in thickness, if you can.
When you have the right thickness, carefully slide the dough onto a large baking tray (or cookie sheet as our US neighbours call it). Peel off the top layer of greaseproof paper.
Score the dough into rectangles with a knife or pizza cutter; about 4cm x 5cm or less is a good size. Sprinkle with your seasonings of your choice or even a little grated Parmesan if you like!
Bake in the oven for 20 - 30 minutes or so until lightly browning all over. If they are not browning, then return to the oven and check every 5 minutes or so – you don’t want them too brown as it does change the flavour. Not brown enough and they are soggy.
When they are nicely brown (like the colour of brown sugar – slightly more than golden) then wait for them to cool. Break up along the score marks and store in an air tight container. Serve with cheese, dips, semi-dried tomatoes and pate`.
Love and crackers,
The Eco Mum xo
