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Seed Crackers – paleo and gluten free

  • Author: Chris Dalziel
  • Prep Time: 30 minutes
  • Cook Time: 15-30 minutes
  • Total Time: 1 hour
  • Yield: 16 large crackers 1x
  • Category: Snack
  • Method: n/a
  • Cuisine: n/a

Description

Seed based crackers that are gluten free and paleo friendly.


Scale

Ingredients

  • 1 cup of flax seed, freshly ground
  • 1 cup of boiling water
  • 1 tbsp. coconut oil
  • 1/2 cup of sesame seeds, freshly ground
  • 1/2 cup of poppy seeds, freshly ground
  • 1 cup of almonds, ground finely (other nuts or sunflower seeds can be substituted)
  • 2 tbsp coconut flour
  • 1/2 tsp. Celtic salt

Instructions

  • To grind the smaller seeds like flax and sesame seed I used a Coffee/Spice grinder. To grind the larger nuts like almonds, I used a Food Processor.
  • Pour boiling water of the ground flax, in a heat proof bowl.
  • Using a whisk, beat the flax with the water, until the mixture thickens and pulls away from the sides of the bowl.
  • It will form a thick, viscose batter.
  • Stir in the coconut oil, ground seeds, nuts, coconut flour, and salt.
  • Mixture will form a ball of dough.
  • Knead it to incorporate all the ingredients well.
  • Wet your hands with water and divide dough into 12 small balls, rolling each ball between your wet hands until smooth.
  • Press each ball between two sheets of parchment paper, using a tortilla press, or roll thin with a rolling pin.
  • Place on well buttered baking sheet. Dough holds together well so doesn’t require special handling.
  • Preheat oven to 400F.
  • Bake rounds on a baking sheet for 5 minutes.
  • Flip and bake an additional 3 to 5 minutes on the other side.
  • Watch the crackers carefully.
  • They should brown but not burn.
  • Crackers should be crisp.
  • They will continue to crisp as they cool.
  • Cool on wire rack.
  • Serve when cold.

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