Angela and I had such a blast this past weekend. We made our 2013 dream boards, ate a whole bunch of great food, watched chick flicks, practiced some hot yoga and created a brand new, highly exciting recipe.
So, picture this…
You love crackers but you’re allergic to gluten. You also can’t have grains because you’ve determined that they hurt your stomach. You can’t eat a lot of eggs and don’t do dairy, so that adds a layer of complexity onto the whole thing. And to top it all off, you’re allergic to nuts.
Your love of crackers has turned into a battle to find a product that satiates that crunchy craving that you long for without killing you softly with dangerous ingredients.
Story of my life and I’m sure many of your lives as well!
Well the days of dreaming about that perfect grain-free cracker recipe are no longer because Ange and I created a recipe that’ll seriously address every common allergen under the sun.
Then we ate crackers.
And more crackers.
And had some more crackers with our crackers.
Inspired by Crudessence Flax Crackers
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- 1 medium granny smith apple, roughly chopped (yield approx. 1 cup)
- 2 tablespoons plus 2 teaspoons grapeseed oil
- ¼ cup raw agave nectar or maple syrup
- 4 teaspoons gluten-free pure vanilla extract
- 1¾ cup roughly ground flax seed or milled flax seed
- ¼ cup sunflower seeds, ground finely
- 3 tablespoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- Preheat oven to 225F and take out two large baking sheets. Set aside.
- Place apple, oil, agave and vanilla in the bowl of your food processor. Pulse until apple is completely pureed.
- Add remaining ingredients and pulse just until combined.
- Transfer to a large bowl.
- Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
- Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it’s about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat.
- Bake for approximately 1 hour and 50 minutes, flipping halfway through and removing the parchment paper. You want the end result to be crisp, crunchy with no moisture left. You want to avoid burning the cracker. Keep the temperature low. Remove from the oven and let cool on a cooling rack for 15 minutes.
- Makes 100 crackers
I really enjoyed taking photos of ingredients with all of the natural light that Angela has in her kitchen! It was quite a treat.
Begin by chopping up your apples and preparing your ground seeds. If you have a grinder, awesome. If you don’t, milled flax seed from the grocery store will work just fine.
You want to puree the apples until it looks like apple sauce. We didn’t use apple sauce in this recipe because we wanted a strong apple flavor.
Then, combine all of the ingredients in a bowl, or your food processor if it’s big enough, and pulse until combined.
The dough for these crackers is just like the dough for any cracker. It can be shaped into a ball, rolled with a rolling pin, cut and baked as normal.
Just look at the consistency there, so awesome!
The baking time is a bit long for these, I know. This is to avoid the flax from being burned and for the flavors to develop nicely. Plus, you don’t really have to do anything while they’re baking. Just flip them once and remove them from the parchment, that’s it.
And we promise it’ll be well worth the wait!