I started to feel frustrated with store bought crackers. They always seem to have too much fat or bad stuff in them and if they are ‘gluten free’, they are expensive. I did some research on line and found this recipe on the ohsheglows.com blog. I was busy making granola and had the oven hot, so mixed up a batch of these to pop in the oven when the granola was done. They were super easy to and delish with a little olive tapenade. I had to stop myself from eating the whole batch.
Ingredients:
½ cup brown rice flour
¾ cup almond flour
2 TBSP nutritional yeast
¼ tsp garlic powder
½ tsp kosher salt (I only had sea salt, so used that)
½ tsp dried thyme
½ tsp dried rosemary
Scant ¼ tsp baking soda
2 TBSP sesame seeds
¼ cup water
½ tsp olive oil
Directions
-Preheat oven to 350 and prepare baking sheet with parchment paper (or use a silicone baking sheet)
-Mix together dried ingredients in a medium sized bowl
-Add water and olive oil and kneed/press together with hands until it forms a ball
-Place ball on parchment or mat and roll with a rolling pin until 1/8” thick. Sprinkle with salt if desired (I put some Himalayan salt on top and slightly pressed it into the dough so it wouldn’t fall off)
-Bake for 18-20 minutes or until slightly golden and crisp (mine got crisp more than golden)
-Let cool 10 minutes and store in an air tight container (or serve them at your next sundowner get together)