I love my gluten free quinoa bread and I tend to always have some slices handy in the freezer.
But this summer I wanted to make small crunchy crackers to serve with dips at aperitive time (!) – humus, seaweed tartar, sardines ..
It can be quite difficult to find commercial ones without gluten. Then guess what I noticed that Sarah B from « My New Roots » had used her life-changing seeded bread to make crackers! I just had to try it and I loooove it! And she suggested halving the batter so that one half could be a savoury version and the second one a sweetened version. The variations are endless really – spices and herbs like thyme, rosemary, cumin, aniseed, dill, paprika and smoked paprika (yum, my favourite), bits of dried fruit like prune, apricot, date, goji or whatever you prefer.
Like for the bread I leave both halves ferment for a few hours to overnight (to help make them even more digest). It was my first time rolling pastry in-between parchment sheets and that works really well. I made the pastry as thin as possible because I wanted the crackers to be nice and crunchy. You bake it in two goes: 20 minutes then you flip it over and bake it for another 20-25 minutes. I gave mine 25 so crackers got really crunchy, but it depends on your oven.
These crackers keep in an airtight recipient for about a month no problem. Vive les apéros !
* Just want to warn you: describing the steps makes it sound more complicated than it actually is!!*
INGREDIENTS for 40 / 50 small crackers
- 1 mug of sunflower seeds
- 1/2 mug flax seeds
- 1/2 mug almonds, hazelnuts or cashew nuts
- 1,1/2 mug flakes – quinoa, oat or buckwheat
- 2 CS chia seeds
- 3 CS melted coconut oil
- 3 CS psyllium* powder (in health food shops)
- 1,1/2 mug water
- Sweetened version – options for half the batter: 2 tbsp. Of dried fruit cut in tiny pieces : dried unsulphured apricots, prunes, dates, figs, goji berries… – 1 tsp of cinnamon if wished
- Savoury version – options pour half the batter: 1 Tbsp. Dried herbs : thyme, rosemary, dill… and 1 tsp of spices : cumin, paprika, smoked paprika, chili seeds, aniseed or even some black olives cut in tiny pieces
- Either mix everything by hand in a large mixing bowl :
- First the dry mix: flakes, seeds, nuts and psyllium
- In another bowl, whisk water and the melted coconut oil and add this wet mix to the dry mix.
- OR put all the ingredients in a food processor and mix it all for 1 or 2 minutes until it’s all well amalgamated.
- Leave it to stand for a good couple of hours so that chia seeds and psyllium absorb all the water. Even if this time is not absolutely essential (especially if you dont have any digestion issues), I love to leave it stand for as long as possible so that nutrients become much more digest. I often prepare the whole batter in the morning and bake it at night or the other way round : batter’s made at night and bread is baked in the morning. Easy.
- Preheat the oven to 180°C / th 6.
- Divide the batter in two. To the first half add your herbs – I love the rosemary and smoked paprika mix. To the sweet half, I’ve added bits of dried apricots and aniseed powder.
- Put the batter onto a piece of parchment paper, place a second sheet on top of the pastry and roll it thinly with a pastry roller.
- Remove the top parchment sheet, cut the pastry into small (or larger) squares, your choice.
- Place the whole pastry on top of its parchment sheet onto the oven tray and bake for 20 minutes.
- During this first-part baking, you can prepare the sweetened pastry the same way : roll inbetween two sheets of parchment, remove the top and cut into squares. OR you may prefer to wait until the savoury crackers are done.
- After 20 minutes cooking, take the pastry and the parchment sheet and turn it directly onto the oven tray for its second half baking – another 20-25 minutes so your crackers are nicely crunchy. That « turning over » is the most delicate part of the process – the best thing is to be fast !
- Cool completely before separating the cooked sheet into separate crackers. Place them in an airless jar. They will keep for a good month.