I just love crackers. They're crunchy, munchy and great for dipping. Try these with our Pretty In Pink Roasted Veggie Dip. They are a bit crumbly -possibly from all the delicious grains and seeds stuffed inside- and hard to cut into squares, so I just bake them pressed into a baking sheet and break them into pieces once cool.
They're not uniform in size or shape, but what can I say? I'm a freestyler. Freestyle with me. Fight the norm! You don't have to conform to be like anyone else, and neither do these crackers.
Ingredients:
-1/2 cup quinoa flour(or sub all brown rice flour)
-1/2 cup brown rice flour
-1/2 cup cornmeal
-1/4 tsp. baking soda
-1/2 tsp. onion powder
-1/4 tsp. garlic powder
-1/2 cup non-dairy milk or water
-1 Tbs. olive oil
-1/4 cup cooked quinoa
-1/2 cup cooked brown rice
-1 Tbs. ground flax seeds
-1 Tbs. sesame seeds
-Salt to taste
-Optional: 1 Tbs. nutritional yeast or Poppin' "Cheesy" Popcorn seasoning.
Method:
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and spray with non-stick spray. Mix all ingredients together in a large bowl. Press into baking sheet and bake until crisp. Baking time depends on how thick your crackers are, but mine took about 30 minutes. I baked mine for 15 then checked every 10 minutes or so minutes.
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