Handmade Crackers,

Name: Handmade Crackers,
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 pieces
Ingredients: 100 gm gluten free flour blend; 60 gm almond meal; 1/4 tsp baking powder; 30 gm butter, vegan; 1 Tablesp chia seeds; 45 ml water

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
30 pieces
Calories
29 kcal
Course
Baked Goods

Handmade Crackers,

Iris Warren

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These handmade crackers are perfect for everyone. They taste like store bought lavosh- only so very much better!

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Ingredients

Servings

100 gm gluten free flour blend
60 gm almond meal (flour)
1/4 tsp baking powder gf
30 gm butter, vegan 2 tablespoons
1 Tablesp chia seeds ground, crushed to flour
45 ml water chilled, approx 3 tablespoons

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Instructions

Set the oven to 180 C / 350 F.
You will need a flat tray lined with baking paper and a food processor to mix them (see below for alternatives)
*Grind the chia seeds to a powder and mix with the water till thick and sticky. Chia seeds will resemble egg and go gloopy when water is added. (see substitute below)
Mix the gluten free flour, almond meal (flour) and baking powder and put into a food processor and blitz to combine. Add the butter, chia mixture and mix till a dough forms*
Roll out between two pieces of baking paper till very thin. Put the flattened dough onto the tray and transfer to the fridge and chill till firm. This will take about 20 minutes.
Cut into strips and then squares using a ruler. (I like the small square shapes but you could cut into any other shapes you want to use)
Bake for approx. 20 minutes or till golden. Cool on a cake rack until room temperature and then store in an airtight container.

Notes

I like to make this dough in the food processor as it comes together very quickly and easily and stays cool. If you wanted you could make it by hand or with a paddle in a stand mixer.
*Some flours absorb more liquid than others depending on the content mixture. Add the measured amount of water. If the mixture is too crumbly and doesn't come together in a ball add ONLY a few drops extra at atime till it just forms a dough ball
Theoretically the dough doesn't need resting as it has no gluten content. It does need chilling though so that it sets to a firm lovely shape before being baked.
*I like to use chia seeds that have been turned to a powder in the spice grinder. I prefer using chia seeds to other egg substitutes. you could however use ground flaxseed if you find that easier to buy.
Other uses for chia seeds are to thicken dressings and hold them together, to make puddings with coconut and fruits or just add to muesli.