Rosemary Multi-Seed Crackers

Rosemary Multi Seed Crackers

It’s not unusual for several of my dinners throughout the week to be a pretty cheese plate with a glass of wine. Simple, yet satisfying and quick to put together. When I find out that I had a gluten allergy several years ago, I knew I was going to miss a certain rosemary cracker from Whole Foods that was always part of my cheese plate.

Rosemary Multi Seed Crackers

I had tried homemade gluten free crackers a few time, but I could never get the texture just right. They always seemed to either fall apart or be so dense and tough that I felt like I was eating cardboard. When I got my new grainmill, I knew I wanted to give crackers another chance.

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I decided to play around with a combination of nuts, seeds and freshly ground millet flour for a really natural, yet flavorful cracker. Cashews, almonds, sesame and flax seeds are all part of the equation, with healthy fats and protein to make this a good-for-you snack.

Once you’ve made the flour (I used the finest setting) you simply add all of the dry ingredients to a food processor and process until it forms a coarse crumb. Then a little bit of sweetener, oil, and rosemary is added and soon you’ll find yourself with a slightly crumbly ball of dough.

But don’t fret. A little time in the refrigerator helps strengthen the dough and after its baked you’ll end up with these amazing crackers. Their toasty flavor and soft, yet durable texture is fantastic. and enough chew and protein to fill you up nicely. They turned out so well with such little effort that I think I’ll be hard pressed to buy packaged gluten free crackers unless I’m in a pinch. Enjoy them with your favorite cheeses, hummus, or a homemade chutney, and as always, your favorite glass of wine.

Gluten Free Homemade Almond Cashew Crackers

Rosemary Multi-Seed Crackers
 
Author:
Recipe type: appetizer
Serves: 4
 
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)
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.

 

About Amanda Paa

Amanda Paa is a passionate tastemaker, self-taught cook, and author of her gluten-free blog Heartbeet Kitchen. Her creations are inspired by her fresh market finds and intriguing chats with local farmers and purveyors. She hopes to inspire others to cook without expectations or judgement, as the beauty of creating in the kitchen should be joyful and unique to everyone. She also just finished writing the resource guide and cookbook, "Smitten with Squash" that will be available July 2014.

Grain Mill Wagon Experience: Participating in the Grain Mill Challenge was a wonderful experience that enabled me to be creative with gluten free flours that I normally purchase. I truly could tell the difference that fresh milled grains made. The texture was lighter, softer and had more flavor. Additionally, it was great to know that I was getting all the nutrients of the grains and beans instead of them being stripped which can be the case with commercial flours. Although I was a little intimidated grind my own flour, the Wondermill made it easier than I ever imagined. And it little takes two minutes, much faster and less expensive that going to the market. I'm thrilled to have this tool in my kitchen and can't wait to expand the line of flours I use because I can easily make them myself.

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