I’m so late in sharing this recipe with you, but I can explain.
It all started with a craving for buttery crackers about a month ago. Now, normally I’m really good at the whole recipe development process. I’ve lost many a written down recipe, and felt I had learned my lesson. But low and behold, after eating my last cracker, I realized I hadn’t written down what I’d put in the crackers.
Ha, and good luck getting me to remember what I had for dinner last night, let alone recall the ingredients for a cracker recipe I made 4 days ago.
Life would be so much easier if I had the memory of an elephant. Also, how cool would it be to have a 10lb brain? I digress…
Needless to say, it took me a good month to figure out how I made those darn crackers. Don’t worry though, I ate each of the five batches just to make sure they weren’t the right formula.
I’m always looking out for you all, always looking out for you.
Gluten-free Multigrain Rosemary Crackers
Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
These gluten-free, vegan crackers are buttery, flaky, and perfect with a plate full of veggies and a batch of fresh hummus!
Yield: 36 crackers
- 1/2 cup almond flour
- 1/4 cup sorghum flour
- 1/4 cup tapioca starch
- 2 tablespoon teff flour
- 2 tablespoon nutritional yeast
- 2 tablespoon ground flax seed
- 2 tablespoon millet flour (I ground mine in a coffee grinder)
- 1/4 cup earth balance vegan spread, melted
- 2 sprigs of fresh rosemary, chopped
- 1 sprig thyme leaves
- 1 small garlic clove, minced
- 1/4 teaspoon Himalayan rock salt + more for sprinkling
- 2-4 tablespoon water
- Heat oven to 400F. Line a baking sheet with parchment paper or a silicon baking mat.
- Place all ingredients but water in the bowl of your food processor and pulse until incorporated. If you do not have a processor, a hand mixer should do the trick, too!
- Add water, one tablespoon at a time, allowing the processor to run for a bit until a dough forms. Continue to add more liquid until the dough holds together, but is not sticky. Similar to pie crust but a bit flakier. If you’re not sure, try pressing the dough between your fingers to test it’s perfectness.
- Lightly floured your clean counter top (I used white rice flour) until you’ve reached a thickness of no more than 1/4-inch thick. The thinner the better!
- Form the dough into individual crackers (I used 1-inch cookie cutters) and place them at least 1/4-inch apart on the prepared baking sheet. Use a fork to stab each cracker and sprinkle with salt.
- Bake until slightly browned, about 11-12 minutes. Remove from the oven and allow to cool on a cooling rack for a couple of minutes.
- Will keep crunchy and delicious in a cookie tin or Tupperware container for a couple of days. Freezes well too!
note: feel free to play around with the flours. These crackers seem to be somewhat forgiving. If you don’t have tapioca, try arrowroot, or slightly less potato starch. Get creative, and have fun!
calories: 71 | fat: 4.4g | carbohydrates: 6g | fiber: 1g | sugars: 0g | protein: 1.8g
A story for you all completely not related to crackers…
I’m traveling to London, UK in a couple of weeks! I’ll be there on business with a couple of my colleagues for a quick five day trip.
We’ll be staying in the Mayfair area, near Green Park. My schedule will be rather jam packed with meetings and such, but I’ll have a bit of free time in the evenings to run around the city, take pictures and have some fun! If any of you are familiar with the area, I’d love suggestions on places you think I should plan check out!
I’ll be blogging while I’m away, sharing recipes, my favorite on-the-go foods, and have a bunch of healthy travel tips planned for a second installment of my Healthy Travel series. It shall be good!