I love a good cracker: one that’s subtly flavored with herbs and just the right amount of sea salt. A cracker that pairs well with cheese and doesn’t break apart even when you’re a little too aggressive with whatever dip floats your boat.
Gluten-free crackers that meets the above criteria gets bonus points.
I recently found cracker perfection in these nutty/seedy beauties, the recipe for which comes from the brand new cookbook: The Sprouted Kitchen: A Tastier Take on Whole Foods.
I discovered Sprouted Kitchen a couple of years ago, but I remember the first time I landed on the site like it was yesterday. I was immediately captivated by the combination of Sara’s winning whole foods recipes and Hugh’s stunning photos, and the wonder I felt returns every time I visit their blog.
I am so impressed with what Sara and Hugh have achieved with their first cookbook: it’s positivity lovely, and it’s warm and welcoming style will have you running to the kitchen. I’m working my way through the recipes: in addition to these crackers (and the Lemon and Herb Hummus pictured here with them), I’ve made the Coconut Loaf, the Greek Grilled Chicken with Tzatziki, and the Black Cherry Refresher so far. Everything has been terrific…kudos to the Sprouted Kitchen team: you two should be very, very proud :)
Recipe for The Sprouted Kitchen's Gluten-Free Crackers
Yield: about 24 crackers
These high protein, gluten-free crackers pair well with cheese or your favorite dip. They are excellent with Sara's Lemon and Herb Hummus (pictured here), the recipe for which you will also find in the book.
I probably could have rolled these thinner, but I prefer my crackers on the thick side...also, I might have baked mine for a little too long as they got a bit dark (I loved the toasty flavor, though).
*1/2 cup almond meal
*1/2 cup raw cashews
*2 tablespoons ground flaxseed
*1/3 cup sesame seeds (I didn't have sesame seeds, so I used raw sunflower seeds instead)
*2 tablespoons fresh thyme leaves
*3/4 teaspoon sea salt
*1 tablespoon maple syrup
*1 tablespoon extra virgin coconut oil
*1-2 tablespoons water, as needed
1. Combine the almond meal, cashews, and ground flaxseed in a food processor and pulse a few times just until evenly ground. Add the sesame seeds, thyme, 1/2 teaspoon of the salt, the maple syrup, and coconut oil, and pulse a few more times. Add the water, 1 tablespoon at a time, until the mixture just begins to stick together. For the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour or up to overnight.
2. Preheat the oven to 375 degrees F. and line a rimmed baking sheet with parchment paper.
3. Remove the dough from fridge, put it between two sheets of parchment paper, and roll it out to 1/8-inch thickness. You want it to be thin, but if it's too thin you won't be able to pick up the finished crackers without breaking them. Using a sharp knife, cut the crackers into the shape of your choice. Using a sharp-edged spatula to get under the cracker pieces, gently place the crackers on the prepared baking sheet halfway through the cooking time, until the edges look toasted, 11 to 13 minutes. Sprinkle the remaining 1/4 teaspoon of salt on top and let cool completely before serving.
Reprinted with permission from The Sprouted Kitchen: A Tastier Take on Whole Foods, copyright ©2012. Published by Ten Speed Press, an imprint of Crown Publishing Group, a division of Random House, Inc.