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 co-op. These crackers are great as they are, but you can add herbs and spices to create any flavor you like. They are also great dipped in hummus or on a salad as croutons.
- ¾ cup brown rice flour
- ¾ cup whole wheat pastry flour
- ½ cup quinoa flour (or oat flour)
- ½ cup sunflower seeds (or other seeds) (chopped)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon each: garlic powder, onion powder, and turmeric
- 1 cup water
- ½ cup almonds (or other nuts)
- 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 your cutting board size), 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).
- Lightly oil a large cookie sheet and bake 30-45 minutes (depending on the thickness and desired crunchiness).