Rosemary Multi-Seed Crackers
 
 
Homemade crackers are easy to make, and the resulting crisps can host your favorite cheese, jam or spread. Packed with good-for-you seeds and nuts, these gluten free crackers are a staple in our house. (adapted from the Sprouted Kitchen Cookbook)
Author:
Recipe type: appetizer
Serves: 4
Ingredients
  • ⅓ cup millet flour (30 grams)
  • ½ cup almond meal (50 grams)
  • ½ cup raw cashews (50 grams)
  • 2 tablespoons sesame seeds
  • 2 tablespoons flax seeds
  • a sprig of fresh rosemary
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 tablespoons water
Instructions
  1. Combine the almond meal, cashews, flax seeds and sesame seeds in a food processor and pulse until the mixture resembles a meal.
  2. Add the leaves from your sprig of rosemary, salt, honey and the olive oil and pulse for a few more seconds until the rosemary is chopped up.
  3. Drizzle in water and pulse until everything comes together into a ball. If it doesn’t, add a tiny bit more water.
  4. Place the ball of dough in plastic wrap and refrigerate for at least an hour.
  5. When ready, preheat the oven to 325 degrees.
  6. Remove the dough from the fridge and roll out with a rolling pin on a sheet of parchment paper. This will be easier if you put another sheet of parchment paper on top of the dough and then roll out to ⅛ inch thickness. If it starts to crack at the edges you can gently push it back together before continuing.
  7. Cut the crackers into squares using a pizza cutter, then transfer them, still on parchment paper, onto the baking sheet.
  8. Bake for about 12-14 minutes until toasted and brown. Store in an airtight container for 10 days.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/rosemary-multi-seed-crackers/