Description
A healthy and tasty cracker that keeps well for several days if they last that long. You can replace the ground seeds with another 1/2 cup of brown rice flour if you prefer. I grind seeds in a clean coffee grinder.
They weren't crispy with the coconut oil originally called for but they are very crispy made with olive oil.
Ingredients
- Brown Rice Flour
- Gluten-free Oats
- Arrowroot
- Sesame Seeds
- Flax Seeds
- Sunflower Seeds
- Baking Powder
- Guar Gum
- Nutritional Yeast
- Olive Oil
- Water
- Onion Powder
- Garlic Powder
- Pepper
- Sea Salt
Instructions
- In a medium bowl mix flours, ground seeds, guar gum, nutritional yeast, baking powder and spices
- Mix in oil with a fork until texture evenly incorporated
- Add half of water and mix in add the rest 1 tablespoon at a time until the correct texture is reached
- Add more if necessary to achieve a stiff but cohiesive dough
- Preheat oven to 375f
- On your counter on a piece of parchment that will fit on your cookie sheet, roll one third of the dough as thinly as possible, flouring rolling pin as needed
- Keep the rest of the dough in saran wrap to keep it moist
- Poke all over with a fork cut into two inch squares with a butter knife, and sprinkle evenly with sea salt
- Move parchment and dough carefully onto your cookie sheet and bake approximately 5 minutes, pull out of the oven flip carefully off parchment so they are all on other side put back in oven for 3 or 4 more minutes until edges are a little golden
- The middle pieces will most likely need to go back in for 2 or 3 minutes longer than the edge pieces
- Parchment can be used for all batches