gluten free crackers

Crispy Flax Crackers {gf, df, v}

It’s no secret I LOVE making homemade crackers. Not only does it save me money, but I have full control of the ingredients, so there are no highly inflammatory oils or heavy, glutinous flours in my crackers.

These might be my easiest crackers yet and it makes a relatively small batch. Just mix, roll and bake. The best part is that you can modify the ingredients without fault. Keep the ground flax and chia seeds but feel free to mix up the pumpkin and hemp.

I make a few batches and keep them in the freezer for when I need a little something crunchy.
Happy Eating,
~Monique

Crispy Flax Crackers

1/2 cup ground flax seeds
1/4 cup chia seeds
1/4 cup pumpkin seeds
2 tbsp hemp seeds
2 tbsp nutritional yeast
2 tbsp GF flour (such as oat or Bob’s Red Mill 1-to-1 flour)
2 tsp dried herbs (Italian mix, etc)
1/2 tsp pink or sea salt
1/2 cup water
Optional: flaky salt

Preheat the oven to 325°F.

Mix all the dry ingredients in a bowl. Stir in the water until well-mixed.

Spread the mixture on parchment paper (the size of a sheet pan.) Place a second parchment sheet on top and roll out the dough to an even consistency; thickness should be the size of a typical thin cracker.

Use a knife to make markings, where the crackers will break. Sprinkle with flaky salt if desired.

Bake for 20-40 minutes until crispy.

NOTE, I like to bake my crackers low and slow. The lower temperature will mean the crackers will take a little longer to bake but it will ensure more even cooking across the crackers.

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.

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.