Sunday, February 20, 2011

Sesame Flax Crackers!

A new recipe for wonderful, crunchy, healthy Gluten Free crackers!

I began with a basic (non-GF) cracker recipe using flour, oil and water (for the ratios), and have put together a combo that is really great. You can play with the ingredients (as I always do!) and come up with your own combinations.
I made 3 batches:
1. My first batch was a little too thick, and I scored into squares.
2. My second batch, I sprinkled extra sesame seeds onto the dough once it was rolled to the right thickness, rolled them into the dough, then scored into long rectangles -much prettier!
3. For my third batch, I used one of my very favourite baking toys, but more on that later!

Sesame Flax Crackers

1 cup corn flour
1 cup tapioca flour
1/2 cup flax meal (ground flax)
1/4 cup teff flour
1/4 cup quinoa flour
1/4 cup toasted sesame seeds

1/4 cup grated parmesan cheese (use freshly grated parmesan only- not the cheese "product" you find in the grocery stores).
1 tsp onion salt
1/2 tsp sea salt

1/3 cup olive oil
3/4 cup water

Combine the dry ingredients.
Make a well in the dry ingredients and add oil, and most of the water.
Mix together until you have a dough that will roll out. If you need to add more water, add 1 Tb at a time. The dough should not be sticky! If you find it is too sticky, knead in tapioca flour until the consistency is right.
Lay out sheet of parchment paper, the size of your baking sheet.
Divide the dough into 4.
Place 1/4 of dough onto parchment and roll. If needed, dust with more tapioca flour, but use sparingly!
Roll until dough is very thin, and covers most of parchment sheet. At this point I like to trim the edges using a pizza cutter to make a neat rectangle.
Sprinkle the dough with a layer of more sesame seeds, and gently roll them into the dough.
Score the dough width-wise into long rectangles- like the fancy ones you pay a fortune for at specialty food shops.
Leaving the dough on the parchment, place it on to your baking sheet and bake for 15 minutes in a 350* oven.
Watch closely- you don't want them to burn!
When you remove these from the oven, slide the parchment off your cookie sheet and allow to cool. Gently snap the crackers apart along the score lines.

As I said earlier, you can vary this in many ways- add different seeds, nuts, spices etc. I know I will be doing a rosemary-garlic combo next.
Just remember to keep your dry (flour/nut) ingredients to a total of 3 1/4 cups total to keep the ratios correct!

** To make vegan-friendly, substitute ground almonds (or walnuts or pecans) for the parmesan... you get the idea!


Heather said...

What a great photo! I just found your blog through Aubree's Top Ten. Look forward to learning from you!


meme said...
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Anonymous said...
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Amity Susan Kate (am su ka) said...

Hi Heather- thanks for the feedback on the photo! I didn't know I was listed on Aubree's top ten- would you have a link? Happy GF baking!