crackers

Easy, No-Roll Crackers {gf, v}

It’s no secret I’m a fan of homemade crackers. It gives control of all the ingredients with no fillers, chemicals, gluten or sugar.

With most homemade crackers (my homemade, gluten-free crackers included), the dough is stiffer and requires rolling the dough out.

My newest homemade gluten-free cracker is a play on the Italian socca bread. Simply whisk, pour, and bake. Break it into shards for a fun presentation on salads or a veggie tray. Note that I list both buckwheat or chickpea flour as the main flour choice in these easy, no-roll gluten-free crackers– they both work and each lends a different flavor profile/texture to the crackers. Try both and let me know which version you prefer!

Happy eating,
Monique

Gluten-Free No-Roll Crackers

1/2 cup buckwheat or chickpea flour
1/4 cup almond flour
1/2 tsp pink salt
1/2 cup hot water
2 tbls olive oil
2 tbls pumpkin seeds
1 tbls sesame seeds
1/2 tsp fennel seeds
1/2 tsp red pepper flakes
1 tsp flaky salt

Preheat the oven to 300 degrees. Line a sheet pan with parchment paper.

Whisk the buckwheat, almond flour and pink salt. Whisk in the hot water and let sit for about 20 minutes to allow the water to fully penetrate the flour. The batter should be like a thinner pancake-esque thickness and will thicken more as it sits, but should still be pourable; add in a spoon or two of water if it feels too thick.

Pour onto the parchment paper and spread evenly in a thin layer. Sprinkle with the seeds, flakes and salt.

Bake for 30 minutes rotating the pan halfway through. Remove the parchment paper from the sheet pan and set directly on the oven racks. Turn the oven off and let the crackers sit for another ~10 minutes until crisp through.

Break into pieces and store in an air-tight container (I like to store my crackers in the refrigerator or freezer to keep them fresh. Try not to eat them all at once!

Quinoa Crackers

1 cup cooked quinoa
1 tbls hot water
3/4 tbs chia seeds
1/2 tbls ground flax seed + 2 tbls water
1/4 tsp salt
1 tbls melted coconut oil

Preheat the oven to 300 degrees.
Mix the ground flax seed with 2 tbls water. Let sit for 10 minutes.

In a small food processor, blend together all the ingredients for about 1 minute, stopping to scrap down the sides as needed.

Roll the dough between to sheets of parchment paper, not too thin. Carefully peel back the top sheet. Mark the crackers with a knife so they will easily break apart. Set on a baking sheet, bake until crispy. about 30 minutes.

Lentil Crackers – gf, v

Gluten Free Lentil Crackers

1 cup cooked lentils
1/4 cup Tapioca flour
1/4 cup Cassava flour
1/2 tsp baking powder
1/4 cup pepitas
1/4 tsp pink salt
1 tbls olive oil
~ water if needed
Toppings: Flaky sea salt, smoky paprika

Preheat the oven to 300 degrees.
In a mini food processor, pulse together the lentils, flours and salt. Add the olive oil and blend to combine, adding water if needed to get the dough to come together to a ball.

Place the dough between two sheets of parchment paper and roll out to a thin-ish cracker thickness. Score the dough using a knife (basically make markings in the dough to form the cracker shape and it will help these break apart once cooked.) Add toppings if using.

Set the parchment on a sheet pan and bake until crispy (roughly 60 minutes depending on your oven; but keep it low and slow for the best crunch).

The crackers will crisp up a bit once they cool. Break a cracker off and let it cool on the counter for a minute to see if it the it’s crispy enough. Crackers on the outer edge may get done first, remove them from the pan and continue baking the rest until crisp.

gf rice crackersgluten free crackers from left over rice

See the video recipe on our Happy Eats Healthy Facebook Group Page

Left over Grain Crackers! gf, v

Have a few left over grains (think rice, sorghum or quinoa) in the fridge? You have the making for delightful gluten free crackers!

These whip up in minutes and crisp up in the oven. Get creative with flavorings and let me know how they turn out for you!
~happy day,
Monique

Left-over Grain Crackers

3/4 cup cooked grains (I used a combination of rice, quinoa and sorghum or just all rice)
1/4 cup fine almond flour
1/4 tsp pink salt
1 tbls olive oil
~ water if needed
Toppings: Flaky sea salt, sesame seeds

Preheat the oven to 300 degrees.
In a mini food processor, pulse together the grains, flour and salt. Add the olive oil and blend to combine, adding water if needed to get the dough to come together to a ball.

Set the parchment on a sheet pan and bake until crispy (roughly 60 minutes depending on your oven; but keep it low and slow for the best crunch).

See the recipe video at the Happy Eats Healthy Facebook group page.

kale and beet veggie crackers (gf, v)

January is always a ‘clean up’ month for me – where I eat as clean as I can, which means foregoing alcohol and caffeine for early nights and morning tea.

I load my fridge up with a tons of good foods, more than I can typically eat. One thing I’ve had to become really good at is using up ‘end of life’ food before it … well, is at the end of it’s life. My favorite way to use up food, before I have to throw it out, is to freeze the food and use it to make soups and broth.

Today I was hankering for something crunchy. I’ve become a bit obsessed with making crackers. I love to just put random things together and see if it works out. Sometimes they work, sometimes they don’t. Today they worked!

I had a bowl of kale, beet and apple salad that I wasn’t going to finish. So I tossed this into the processor with some gluten free flour, rolled it out and baked them into the cutest little pink crackers. Gluten free veggies crackers.

Don’t toss your veggies- bake them into something crunchy and delicious!
Happy Eating,
~Monique

Kale and Beet Veggie Crackers

1/2 packed cup chopped kale & grated beet)
2 tbls arrowroot powder
1 tsp baking powder
1/4 tsp pink Himalayan salt
1/2 cup gf flour
1 tbls olive oil
2 tbls water

Preheat the oven to 250 degrees.

In a small food processor, pulse the kale and beet (or other veggies) to break them down. Add the dry ingredients and pulse together. Drizzle in the olive oil and water and pulse together. The dough should be moist enough to stick together when you pinch it. Add another spoon of water if needed.

Roll the dough out between two sheets of parchment paper. Remove the top sheet and score the dough (make cuts in it so it breaks apart once cooked.) Set the bottom parchment, with the scored crackers, on a sheet pan.

Bake until crunchy. The length of time will depend on how wet the dough is, roughly an hour.

Crackers and Pate Class (Gluten Free & Vegan)

Crackers and Pate Class (Gluten Free & Vegan)

Monday, December 2nd @ 6pm; West Town

Learn how to make homemade, gluten free crackers that cost less and taste better than store bought in this hands on healthy cooking class in Chicago.

Ever wanted to make your own crackers? Ones that are delicious and gluten free? This class is for you! I’ll show how to make 2 different gluten free homemade crackers! Plus you’ll have a base to create hundreds of different ones from it.

We’ll also blend up my famous Walnut Pate- the perfect appetizer to any holiday party.

Recipes we’ll create:

Carrot Crackers
Lentil Crackers
Walnut & Sunflower Seed Pate
Cardamom and Lemongrass Crumble over Berries with Coconut Whipped Cream
A simple roasted soup will be available to enjoy with the crackers.

Run time: estimating 3 hours; feel free to bring a bottle of wine or bubbles to enjoy.

Limited to 6 people! Reserve your spot via PayPal: https://www.paypal.me/MoniqueCostello/75.00

Address will be sent upon confirmation of funds received.

gluten free carrot cracker

I’m kookoo for crackers. I love making them out of anything I have – grains, flours and definitely veggies. These ones are super simple; just pulse together and bake. Gluten free crackers are at your fingertips in no time.

I keep batches of these in the freezer so I have them at hand at all times. You should too.
Happy Eating,
~Monique

Homemade Gluten Free Carrot Crackers

1/3 cup pepitas (pumpkin seeds)
1/3 cup cassava flour
1/4 tsp pink salt
1/3 cup grated carrots
2 tbls extra virgin olive oil
~1-2 tbls water, if needed

Pre-heat the oven to 300 and set a sheet pan in the oven.

In a small food processor, pulse the pumpkin seeds to break down. Pulse in the cassava flour, salt, grated carrots and olive oil.

Add a drizzle or two of water if needed to bring it together; the dough should hold together when you pinch it. Place the dough between two sheets of parchment paper and roll out to a thin-ish cracker thickness. Score the dough using a knife (basically make markings in the dough to form the cracker shape and it will help these break apart in that form once cooked.)

Carefully set the parchment on the heated sheet pan and bake until set (this might take an 30-60 minutes depending on your oven, but keep it low and slow for the best crunch) The crackers will crisp up a bit once they cool. Break a cracker off and let it cool on the counter for a minute to see if it the it’s crispy enough.

Store in an air tight container or freezer for longer life.

Options: try topping the crackers with flaky salt, or add in herbs like dried oregano, basil or ground cumin to change up the flavor.

Note: preheating the sheet pan helps to ensure even baking and a crispy crust, but you can skip this step if preferred.

Easy, No-Roll Crackers {gf, v}

Gluten-Free No-Roll Crackers

Quinoa Crackers

Quinoa Crackers