Gluten Free Homemade Crackers
Homemade crackers are even more crisp, delicious and healthy than store-bought. Be creative with the flavours: substitute different herbs or hard cheeses.
SERVINGS: 80 Crackers
INGREDIENTS
🧀 1 cup Holy Crap Natural Superseed Blend, ground in a coffee grinder
🧀 ½ cup grated parmesan cheese
🧀 ½ Tbsp of chopped fresh rosemary
🧀 2 large eggs
🧀 Salt for sprinkling on crackers
DIRECTIONS
▶︎ Preheat the oven to 350°F. Have ready 3 or 4 baking sheets and a roll of parchment paper.
▶︎ In a large bowl, mix together all the ingredients, except the salt, and let sit for 5 minutes. The dough will be stiff.
▶︎ Divide the dough into 3 or 4 pieces. Cut 2 pieces of parchment paper big enough to cover the baking sheet. Place a piece of dough on top of the first piece of parchment, cover it with the second piece of parchment and transfer to a cutting board. Using a rolling pin, roll the dough into a rectangle the size of your baking sheet. Remove the top layer of parchment, leaving the dough sitting on the bottom piece of parchment, and, with a sharp knife, score the dough into 1½ to 2-inch squares.
▶︎ Slide the parchment with the dough onto a baking sheet, sprinkle with salt and bake for 10 minutes (or a few minutes longer if you prefer a crispier cracker).
▶︎ Remove the partially cooked dough from the oven, and wearing oven mitts, place a wooden cutting board on top of the baking sheet and invert both the baking sheet and the board together so the dough is transferred to the board.
▶︎ Line the baking sheet with a new sheet of parchment. Peel off and discard the top piece of parchment and slide the dough from the cutting board back onto the new sheet. Bake for another 3 minutes.
▶︎ Allow to cool on the counter for 5 minutes, then break into individual crackers along score lines.
▶︎ Repeat with the remaining dough. These crackers will keep in an airtight container at room temperature for 1 week.
