Who doesn't go crackers for crackers? We certainly do, but we've been hard pressed to find a whole-grain, vegan, and oil-free cracker, let alone one that is tasty. We decided to figure out our own, inspired by some sesame sticks (that were a little too oily for our liking) we found in the bulk bins at our local health food store. These crackers are great as they are, but you can add herbs and spices to create any flavor you'd like. We like dipping them in Hummus and Dill Dip.
- 1 cup brown rice flour or oat flour
- 1 cup spelt or whole wheat flour
- ½ cup sunflower seeds (or other seeds) (chopped)
- 2 teaspoons baking powder
- ½ teaspoon salt (plus extra to sprinkle on top)
- ¼ teaspoon each: garlic powder, onion powder, and turmeric
- 1 cup water
- ½ cup almonds (or other nuts) (or ¼ cup coconut butter)
- Preheat the oven to 300 degrees F.
- Mix all dry ingredients in a bowl.
- Blend water and almonds until smooth.
- Pour wet mixture into dry and mix thoroughly. The dough should be able to form a ball. Add additional flour or water, if needed.
- Sprinkle flour on a large cutting board, place the dough in the center (you may have to break the dough in two depending on the size of your cutting board), and flatten it with your palm.
- Sprinkle extra flour on the flattened dough and roll it out with a rolling pin or large glass jar until it is roughly ¼" thick.
- With a large knife cut the dough into 1" squares (or desired size and shape).
- Gently place crackers (we recommend using a spatula) on a lightly oiled large cookie sheet. Instead of oil, use a silicone mat or parchment paper. Sprinkle crackers with salt, if desired.
- Bake 35-50 minutes (depending on the thickness and desired crunchiness).