These little beauties came into being one weekend after buying the worst tasting natural, gmo, yeast, gluten, vegan, low calorie, and everything possible ommited and very pricey – crackers. I must say I was fraught with danger, when I placed the cracker in my mouth. It’s super-excited dry texture had clung to my mouth and created a vacuum. Swalling it down was sheer impossible without a glass of water. At that point, I placed the packet in my cupboard with the hope that one day soon I’ll feel adventurous and try them again. That day never came, as I now make my own. It’s varied a little each time as you would when baking for domestic use
These crackers may I add were easy to make, are packed with all the goodness of seeds, quinoa and LSA but also loaded with flavour the natural way with the right herbs.
1/2 cup almond flour
1/4 cup coconut flour
1 tbspn Tri-colour Quinoa
1 tbspn poppy seeds
1 tbspn chia seeds
1 tbspn sesame seeds
1 tbspn sunflower seeds
1 tbspn LSA
1 egg whole
1 tspn baking powder
1 tspn bicarbonate
1/4 cup milk of choice
4 tbspns oil ( olive or melted coconut oil)
1/3 cup very ( very) finely chopped fresh parsley
1/4 cup thyme leaves chopped ( stalk removed)
1 tbspn parmesan cheese grated
- Place all your dry ingredients into a bowl ( excluding (herbs) and mix well. Pour the oil, and use your fingers to rub the oil through the dry ingredients to form a crumbly texture.
- Add the herbs , parmesan salt, pepper and mix through so they are evenly distributed into the mix.
- Beat the egg and milk together.
- Form a well and pour wet mix into well as your stiring it in.
- Knead the mix, slight adjustment may require with liquid. Your mix should form a dough, that does not fall apart.
- Tip: if dough is slightly wet, wait five minutes. Coconut flour absorbs alot of liquid and waiting a little you will find some of the extra moisture will disappear.
- Place the dough onto a large sheet of greaseproof paper. With the palm of your hands press it down.
- Place another piece of greaseproof paper on top. The dough should be between two pieces of greaseproof paper.
- Roll out the dough with a rolling pin. Roll out the dough. If you try to without the greaseproof paper the dough will stick onto the pin and fall apart. Roll it out as thinly as you can.
- Remove top sheet, and move the bottom piece of greaseproof paper with the thinly rolled out dough.
- Make cuts to form the preferred shape .
- Dispose of top sheet, place bottom piece of greaseproof paper with dough sheet onto baking dish. Sprinkle a little tumeric powder. (Optional).
- Bake for 180 degree Celsius for 25 mins. Allow to cool.
- Separate the cut sections, sprinkle sea salt and parmesan cheese. Turn pieces over and bake again on low heat 100 degree Celsius for approximately 20 minutes. The outer edges will be golden. Check your crackers as cooking time may vary depending on thickness of cracker.