For many on restricted diets—especially those not eating grains—it can be difficult to feel grounded and satiated from a meal. These gluten free, grain free crackers go a long way to bringing a feeling of balance to any meal; grain filled or not. They’re easy to make, and last up to 2 weeks in an airtight container—if you can resist finishing them off for that long.
yield: 4 to 5 dozen crackers | prep time: 20 minutes | baking time: about 40 minutes
- 1 ½ cups garbanzo flour
- ½ cup potato flour
- 1 teaspoon table salt
- ¼ cup + 2 tablespoons ground flax seeds
- ¼ cup +2 tablespoons nutritional yeast
- 1 cup water + 2 tablespoons
- 7 tablespoons melted coconut oil
- 1 tablespoon black lava sea salt
- Preheat the oven to 350° F. Lightly brush a 17 x 11-inch and another 9 x 13-inch baking sheet with some of the melted coconut oil and set aside.
- In a medium sized mixing bowl, combine the garbanzo flour, potato flour and table salt. Set aside.
- In a separate, small bowl combine the ground flax seeds and nutritional yeast. Gradually whisk in 1 cup of the water and the remaining melted coconut oil.
- Gradually incorporate the wet ingredients into the garbanzo flour mixture, combining thoroughly. Mix the dough your hands at the very end to form a smooth, soft ball adding up to 2 tablespoons more water if necessary.
- Cut the dough into two pieces, one that is about two thirds of the dough. Place the dough on the prepared baking sheets (large sheet with more dough) and, with a small rolling pin or a smooth glass, roll the dough out to about 1/8-inch thickness to cover the sheets completely.
- Using a fluted pastry wheel or a knife, score the dough into 1-inch squares. Evenly sprinkle the black salt on top, gently pressing it into the dough with your hands.
- Bake in the center of the over for about 25 to 30 minutes. Keep an eye on the crackers and as they turn golden brown on both sides, remove from the tray to a cooling rack. If the dough is slightly uneven in thickness, you may need to remove some pieces and then return the baking sheet to the oven to continue cooking until all crackers are an even golden brown. This can increase cooking time to as much as 45 minutes. (But it's worth it).
- If you like variety in texture (some crackers crispy and others softer), simply remove all crackers to the cooling rack when most of them are browned and before any have burned.
- Store cooled crackers in an airtight container at room temperature for up to 2 weeks.