Sorry I have been a little inactive. I have been out living and having a great time at that! ‘WHATEVER YOU HAVE’ RECIPES ARE MY FAVE TO MAKE-UP, because let’s be real, at an instant, most likely you don’t have EVERY ingredient that a recipe calls for. So annoying! For me, I usually just ditch the idea of baking/cooking all together when that happens. Fret no more because these are yummy!
2 cups of ANY gluten-free flour you have
I’ve done all sorts of combos (coconut flour tastes yummy but if you use more then 1/2 cup of it, use more liquids in recipe and you may need to use two cookie sheets, it expands) For the main photo I used equal parts of Ground Flax, Almond flour, Buckwheat, and Oat flour.
1 tablespoon chia seeds(whole or ground) or ground flax in 1/2 cup water soaked for 3-5+ mins
1-2 tablespoons oil – I’ve used olive and coconut but I hear that avocado oil is better to cook with…eh another battle for another day.
Spices/toppings/extras(rosemary, sesame seeds, nutritional yeast, salt, pepper, cayenne pepper, onion powder, etc)
Agave, honey or maple syrup for a little sweeter cracker
- Put dry ingredients(including any herbs, spices etc, I like nutritional yeast mmm) in bowl then put wet ingredients in with the dry and mix with your hands (everything turns out better this way). Sprinkled water or oil as needed if dough is to dry and add some of your ‘flour’ if too wet.
- With an oiled cookie sheet, smash it all into a blob and roll it out to about 1/4 inch. Use a toothpick if you want it to be even throughout. I’m usually lazy and don’t measure but then it bites me later when I’ve made too thick of crackers… well the opportunity to avenge will come soon enough. We do about a batch a week! So in other words: risk it for the biscuit…or don’t.
- Use knife or pizza cutter to score into ~1×1- 2×2 inch squares
- Sprinkle with oil or water and spices/toppings
- Bake around 350-375 F for about 10-15 mins until edges are golden brown/crispy. Then, turn off oven and leave in there to crisp up a bit more unless the edges are REAL crisp if so, take out!
- Let cool a bit, break some off at score marks to see if crisp enough to your liking and enjoy!
Notes: some combos of flours may be more crumbly so might not necessarily mean too wet or dry. Just trial and error and live-and-learn methods here 🙂
I don’t have a dehydrator..but that might change..which would change my cracker game! Yay for going vegan! More on that later.