Saturday, January 10, 2015
Grain-Free Flax & Hemp Seed Crackers
I found these crackers on Pinterest, and am so glad I tried out Gourmande in the Kitchen's recipe! They were easy to make and the perfect accompaniment to chicken soup for my kids on their snow day today.
I did use real butter, but I imagine that coconut oil would work just as well. I rolled mine out between the parchment as recommended, and used a pizza cutter to form into squares. I took the scraps from the edge and rolled them out twice more to get the highest yield of crackers possible.
These have a nice nutty flavor and great crunch!
Grain-Free Hemp & Flax Crackers
adapted from Gourmande in the Kitchen
½ cup almond meal
½ cup ground flax meal
2 tbs. hulled hemp seeds
1 tbs. coconut flour
¼ tsp. sea salt (plus more to sprinkle on top)
2 tbs. unsalted butter or coconut oil, melted
1 large egg white
Preheat oven to 300°. Mix almond meal, flax meal, shelled hemp seed, coconut flour and sea salt in a large bowl.
Pour melted butter and large white egg over the dry ingredients and mix well to combine with a fork until dough comes together in a ball (you may need to use your hands).
Roll the crackers out very thinly between two sheets of parchment paper. Use a sharp knife or pizza cutter to cut into small squares and sprinkle with a pinch of additional salt.
Bake for 30 minutes, or until completely dry and crisp. Cool on cooling rack and store in airtight container for up to 2 weeks.