Name: Garlic and Sesame Cracker Recipe
Prep time: 30 min
Total time: 30 min
Yield: 36
Cuisine: American
Ingredients: Whisk together the dry ingredients:; 1/2 cup sorghum flour; 1/2 cup buckwheat flour; 1/2 cup millet flour; 1/2 cup pecan or almond meal; 1/4 cup quinoa flour or brown rice flour; 1 tablespoon potato starch; 2 teaspoons cocoa powder; 1 teaspoon baking soda; 1 teaspoon sea salt; 1 teaspoon garlic powder; 1 teaspoon dried minced onion; 1 teaspoon dried thyme or dried crushed rosemary; 1 teaspoon; xanthan gum; Stir in:; 1/4 cup good olive oil; Ener-G Egg Replacer for 1 egg whisked with warm water; 1/3 to 1/2 cup warm water to start; 1 tablespoon honey raw agave or molasses

by lehua10

I ended up using a half cup of pecan meal in this recipe because nut meal adds to the taste and texture of gluten-free crackers. If pecans are a problem for you, almond meal will work. Or use a quarter cup of seeds, if you prefer (note that adding seeds into the dough may make the crackers less crisp).

INGREDIENTS

Whisk ; together the dry ingredients:
1/2 cup sorghum flour
1/2 cup buckwheat flour
1/2 cup millet flour
1/2 cup pecan or almond meal
1/4 cup quinoa flour or brown rice flour
1 tablespoon potato starch
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon dried thyme or dried crushed rosemary
1 teaspoon
xanthan ; gum
Stir ; in:
1/4 cup good olive oil
Ener-G ; Egg Replacer for 1 egg whisked with warm water
1/3 to 1/2 cup warm water ; to start
1 tablespoon honey ; raw agave or molasses

crackers

INSTRUCTIONS

Stir the ingredients until a stiff dough forms- you'll need to press the dough out into a thin layer, so if it appears too dry, or it falls apart easily, add one tablespoon of warm water and mix; repeat until the dough is malleable but not too wet.

Divide the dough in half.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment or a reusable Exopat.

Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edges, if you like.

Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this.

To bake you'll need:

Sea salt

Sesame seeds (or flax seeds, or hemp seeds)

Sprinkle the scored dough with salt and sesame seeds.

Bake in the center of a preheated oven for 15 to 20 minutes till firm and slightly crisp (they will crisp up more as they cool). I use an Exopat, so keep that in mind; they may cook faster without one. Keep an eye on them.

Remove and allow the crackers to cool on a rack.

We bag and freeze the cooled crackers. If you find they soften from humidity, reheat them on a baking sheet for a few minutes before serving.

Makes 36 crackers.

NOTES

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Garlic and Sesame Cracker Recipe

Whisk together the dry ingredients:
1/2 cup sorghum flour 
1/2 cup buckwheat flour 
1/2 cup millet flour 
1/2 cup pecan or almond meal 
1/4 cup quinoa flour or brown rice flour 
1 tablespoon potato starch 
2 teaspoons cocoa powder 
1 teaspoon baking soda 
1 teaspoon sea salt 
1 teaspoon garlic powder 
1 teaspoon dried minced onion 
1 teaspoon dried thyme or dried crushed rosemary 
1 teaspoon  
  xanthan gum
  Stir in:
1/4 cup good olive oil 
  Ener-G Egg Replacer for 1 egg whisked with warm water
1/3  to 1/2 cup warm water to start
1 tablespoon honey raw agave or molasses

Divide the dough in half.

Preheat the oven to 375 degrees F. Line two baking sheets with parchment or a reusable Exopat.

Using oiled hands flatten and spread half the dough on the prepared baking sheet. Make as thin a layer as possible. Use the edge of a rubber spatula to straighten outside edges, if you like.

Score the flattened dough into cracker sized pieces. I used a pizza cutter to do this.

To bake you'll need:

Sea salt
Sesame seeds (or flax seeds, or hemp seeds)

Sprinkle the scored dough with salt and sesame seeds.

Remove and allow the crackers to cool on a rack.

We bag and freeze the cooled crackers. If you find they soften from humidity, reheat them on a baking sheet for a few minutes before serving.

Makes 36 crackers.

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Nutrition

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Serving Size: 1 cracker (9g)
Recipe Makes: 36 crackers

Calories: 40
Calories from Fat: 16 (40%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 86.6mg		3 %
Potassium 29.5mg		1 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 4.8g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 40

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