I will buy several gluten-free replacement foods, but crackers seem to be the biggest rip-off. Yes, I realize that non-gluten grains and ingredients cost more and usually require special equipment, but I can proudly say I am no longer in the market for $4 boxes of snacks.
This recipe is an adaptation of Elena's Pantry's Sesame Crackers. The biggest difference is that I changed the proportions, rolled them a lot thinner and swapped out sesame for caraway seeds - the little guys in rye bread and optional addition to Irish Soda Bread. The end product looks a bit like Wheat Thins, but the flavor is totally different. They are light, crisp and really caraway-y. It reminds me of eating pumpernickel toasted with butter after school. The only thing that was missing was some really sharp cheese to assist in the downing of these treats.
Caraway Crackers
1 egg
1 tbsp olive oil
1 tsp sea salt (plus more for sprinkling)
1 3/4 cup almond meal
1/4 cup caraway seeds
1. In a bowl, combine the egg, oil, salt and combine with a fork until the egg is broken up and the mixture is well combined.
2. Add in the meal and seeds. Mix well until it forms a dough and everything is wet.
3. Divide the dough in half. Roll 1/8 inch thick between two sheets of parchment paper.*
4. With a pizza cutter or a knife, score the dough into squares - you are in charge of how big you want them. Sprinkle with salt.
5. Bake at 350F for 6-10 minutes (depending on how thin you got your crackers), until the edges of the outer crackers begin to brown.
6. Allow the crackers to cool, then snap them apart. Store in an air-tight container.
*Parchment paper is not an option. You need it or several silpats to be able to rolls these out super thin and not have them stick. You cannot pick these up raw and transfer them to a cookie sheet, they will bunch up on you. (I tried, it failed)
This recipe is an adaptation of Elena's Pantry's Sesame Crackers. The biggest difference is that I changed the proportions, rolled them a lot thinner and swapped out sesame for caraway seeds - the little guys in rye bread and optional addition to Irish Soda Bread. The end product looks a bit like Wheat Thins, but the flavor is totally different. They are light, crisp and really caraway-y. It reminds me of eating pumpernickel toasted with butter after school. The only thing that was missing was some really sharp cheese to assist in the downing of these treats.
Caraway Crackers
1 egg
1 tbsp olive oil
1 tsp sea salt (plus more for sprinkling)
1 3/4 cup almond meal
1/4 cup caraway seeds
1. In a bowl, combine the egg, oil, salt and combine with a fork until the egg is broken up and the mixture is well combined.
2. Add in the meal and seeds. Mix well until it forms a dough and everything is wet.
3. Divide the dough in half. Roll 1/8 inch thick between two sheets of parchment paper.*
4. With a pizza cutter or a knife, score the dough into squares - you are in charge of how big you want them. Sprinkle with salt.
5. Bake at 350F for 6-10 minutes (depending on how thin you got your crackers), until the edges of the outer crackers begin to brown.
6. Allow the crackers to cool, then snap them apart. Store in an air-tight container.
*Parchment paper is not an option. You need it or several silpats to be able to rolls these out super thin and not have them stick. You cannot pick these up raw and transfer them to a cookie sheet, they will bunch up on you. (I tried, it failed)
FYI - I made a vegan version of these that are "ok" but not great yet. Its in the works folks. What other non-egg, non-tapioca starch binders are you fond of?
ReplyDeleteFlax seed is a wonderful binder. Grind and simmer with a small bit of water Or else simmer whole seeds with a little water and strain with a fine strainer and mix the same as you would an egg.
ReplyDelete