The scope of gluten-free snack food has grown immensely in the last five years, thanks to the growing gluten-intolerant population. In a short time, the reaction when someone mentions gluten-free in food situations has gone from a glossy-eyed “Uh, what’s that?” to a friendly conversation about their own friends and family who struggle with gluten. While processed, packaged snacks aren’t my idea of real food, it is nice to have bread, crackers and cookies around to supplement wholesome meals. Even so, I tire easily of packaged items, so to break out of the “box,” I started experimenting.
These crackers are packed with nutritious ingredients fit for a gluten-free or paleo diet. Just a few of these a day will contribute greatly to your fiber, protein and good fat needs. Try different combination of any seeds, nut flours and savory ingredients to modify as you like. This version was particularly delicious with Marcoot Jersey Creamery‘s herb quark and fresh local radish slices.
Seedy Almond Flour Crackers
Makes 24 2-by-2-inch crackers
1 cup almond flour
3 Tbsp. pumpkin seeds
2 Tbsp. sesame seeds
2 Tbsp. hemp seeds*
2 Tbsp. coconut flour*
1½ Tbsp. onion flakes
1 Tbsp. chia seeds
1 Tbsp. poppy seeds
1 Tbsp. caraway seeds
½ tsp. sea salt
1 Tbsp. olive oil
2 Tbsp. maple syrup
1 egg
• Preheat the oven to 325 degrees.
• In the bowl of a food processor, pulse the almond flour, pumpkin seeds, sesame seeds, hemp seeds, coconut flour, onion flakes, chia seeds, poppy seeds, caraway seeds and sea salt until the texture is course but the seeds are not fully ground.
• Add the olive oil, maple syrup, egg and 1 tablespoon water to the seed mixture and pulse until a ball forms.
• Place the dough on a large piece of parchment paper, cover with another piece and roll out evenly until the dough is 1/8- to ¼-inch thick. Transfer the bottom sheet of parchment paper with the rolled out dough to a baking sheet.
• Use a sharp knife or pizza cutter to perforate the dough into 2-by-2-inch squares or desired size cracker.
• Bake approximately 15 minutes** until golden brown. Let cool, break along perforations, and serve.
*Coconut flour and hemp seeds are available at Golden Grocer.
** If the outer crackers cook quicker then the center, turn off the oven, break the crackers along the perforations and let them sit in the warm oven to dry out for 30 minutes.
This article appears in May 2014.