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| Gluten-free grain-free crackers. |
As promised, here is how I made the grain-free gluten-free crackers I took with me to the set of The Canyon. This is a fairly simple recipe with delicious results. A savory garlicky grain-free cracker made with almond meal. Enjoy!
Karina's Savory Grain-Free Cracker Recipe
Originally published May 2007.
These crackers are mighty tasty- especially if you're generous with the seasonings. I used Trader Joe's Roasted Garlic and Organic Italian Herbs to create kick-ass flavor.
These crackers are mighty tasty- especially if you're generous with the seasonings. I used Trader Joe's Roasted Garlic and Organic Italian Herbs to create kick-ass flavor.
Ingredients:
2 cups almond meal
2 cups almond meal
1 teaspoon baking soda
1 teaspoon minced roasted garlic, to taste
Pinch of dried minced onion
2 teaspoons dried Italian Herbs, to taste
Pinch or two of turmeric or paprika for color
1 teaspoon of fine sea salt
1 teaspoon sugar or raw organic agave
1 cup very finely grated aged Parmesan (I used a microplane grater
)
)2 tablespoons extra virgin olive oil
4 tablespoons spring or filtered water, as needed
1 beaten egg white- or omit for vegan
Instructions:
Preheat the oven to 350ºF. Line a standard baking sheet
with parchment paper or a reusable Silpat
.
Preheat the oven to 350ºF. Line a standard baking sheet
with parchment paper or a reusable Silpat.Combine the ingredients in a mixing bowl and stir until a moist, moderately sticky dough forms. Add more water or oil if you need it.
Taste test. Adjust seasonings to your taste buds. If it needs it, add a tiny pinch of sugar to offset the salty flavor.
Using oiled hands place the mound of dough on the parchment and flatten with the palm of your hand. Use oiled palms and fingers to press the dough out evenly and quite thin. If it cracks, simply press back together with moist fingers.
Bake in the center of a hot oven for 15 minutes or until the dough is set and golden.
Remove and cool on a wire rack. When the dough has cooled, cut the dough into pieces using a pizza cutter. Or break apart for random jagged pieces.
The crackers will be extremely tender and breakable while they are warm. Allow them to cool completely before handling.
Store in an air tight container. They are not super crisp, and are quite tender. And best of all- very flavorful.
If you prefer a crisper cracker, bake briefly before serving. Keep an eye on them so that they don't get too browned.
This made roughly 18 crackers.
Recipe Source: glutenfreegoddess.blogspot.com
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