Around 20 crackers
What can be more delightful and welcoming than the freshly baked crackers at home? Baking at home, in general, is a sort of meditation for me. You prepare your ingredients together, make sure that you got enough of everything and then you begin mixing. The magic of baking is that you don't know exactly what the final result will be, and that is, most probably, the most exciting part of the baking process. Sometimes it can be more crispy, other times softer. You never know!
Today, I want to share with you an easy, gluten-free & vegan recipe for baking your own crackers. Last week I shared a wonderful hummus recipe with you guys. Therefore, this week let's learn on how to make our own crackers.
Here is a simple recipe with a video on how to. Enjoy: https://youtu.be/UQ9l4oUnwS8
120 g gluten-free all-purpose flour
50 g of coconut flour (almond flour is also fine)
1/4 tbsp of baking powder (make sure it is gluten-free)
17 g of grounded flaxseeds (see notes)
1/2 tsp of Himalayan salt
80 ml of avocado oil (see notes)
1 tsp of rosemary (see notes)
Pinch of garlic powder
Pinch of salt
For this recipe, I simply use a food processor as it is easiest to make it. You can also mix all of the ingredients manually in the mixing bowl.
Add all of the dry ingredients to the food processor and set on high for 30 seconds. After that stop the processor and scrape the sides from the bowl, give a good stir and process again for 30 seconds.
Add oil to the food processor, pulse everything for several times, stopping and scraping the mass from the edges of the bowl, making sure that the mass is combined.
If your dough is too dry, do not afraid to add a couple of tablespoons of water until the dough is not dry and all of the ingredients are well combined. However, don't overdo it. You want your crackers to bake and have shape.
Add your dough on the baking paper, put another layer of the baking paper on the top. By using the dough roller, make a thin layer of the dough between the two sheets. The goal here is to make more or less the shape that you could fit on the baking sheet.
Take a pizza cutter and cut the dough into pieces (use your creativity if you want, I simply do squares).
Transfer the dough, which is on the baking paper on to the baking sheet and place it in the fridge or freezer to cool down for at least 20-25 minutes.
Preheat the over to 175 C° while you are waiting for your dough to cool down.
After that, take the dough out of the fridge and go one more time with a pizza cutter, making sure that there is some space in between for the crackers to bake.
Bake the crackers for around 20 min in the oven at 175 C°. Check regularly not to burn them. You want to have them brown/golden ish :).
Take out the crackers from the over after 20 min, let them cool down and take the picture of it and tag @Practicalwellnesscom on your IG story.
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I used gluten-free flour you can try to use other flours such as coconut, chickpea or others since the binding ingredients are flax seeds anyways
Flaxseeds has to be grounded for this recipe as it is the main ingredient for binding
I used avocado oil for this recipe but any other neutral oil is also fine. For example grapeseed or walnut oil
You can chop the rosemary yourself but if you are using the food processor - it does the work for you ;)