These are some seriously delicious and flavoursome crackers and they're gluten-free using organic quinoa, buckwheat & brown rice. Make yourself a quick batch tonight and have homemade crackers for lunches, snacks, and platters without all the nasties!
Place the linseeds in a bowl with ½ cup of water. Allow to sit for 30 minutes.
Toast the sesame seeds in a fry pan over medium heat until fragrant and golden.
Preheat oven to 180C.
In a food processor, blend the grains, linseeds, tamari, salt and olive oil. It will come together into a sticky ball. Add the sesame and sunflower seeds and pulse to combine.
If adding extra flavour: Divide the mixture into however many flavours you are doing. You’ll need to divide into at least 2 so that it can fit on the baking trays. Mix in the flavour of choice with hands.
Place between to sheets of baking paper the size of a baking tray. With a rolling pin, flatten into one big flat piece. Make sure it is thin otherwise it won’t be crispy.
Remove the top piece of baking paper and transfer to the baking tray. Place in the oven for 30-35 minutes. When done, allow to cool for 5 minutes. Snap into crackers. If any aren’t crispy such as those in the middle, return to the oven until ready.
SHORT DESCRIPTION
These are some seriously delicious and flavoursome crackers and they're gluten-free using organic quinoa, buckwheat & brown rice. Make yourself a quick batch tonight and have homemade crackers for lunches, snacks, and platters without all the nasties!
DESCRIPTION
Place the linseeds in a bowl with ½ cup of water. Allow to sit for 30 minutes.
Toast the sesame seeds in a fry pan over medium heat until fragrant and golden.
Preheat oven to 180C.
In a food processor, blend the grains, linseeds, tamari, salt and olive oil. It will come together into a sticky ball. Add the sesame and sunflower seeds and pulse to combine.
If adding extra flavour: Divide the mixture into however many flavours you are doing. You’ll need to divide into at least 2 so that it can fit on the baking trays. Mix in the flavour of choice with hands.
Place between to sheets of baking paper the size of a baking tray. With a rolling pin, flatten into one big flat piece. Make sure it is thin otherwise it won’t be crispy.
Remove the top piece of baking paper and transfer to the baking tray. Place in the oven for 30-35 minutes. When done, allow to cool for 5 minutes. Snap into crackers. If any aren’t crispy such as those in the middle, return to the oven until ready.
INGREDIENTS
4 cups of cooked & cooled gluten free grains (brown rice, millet, buckwheat and quinoa all work well) 1/3 cup organic sesame seeds 1/3 cup organic sunflower seeds ½ cup organic brown linseeds 2 tbsp organic tamari 1 tsp Himalayan salt 3 tbsp organic olive oil
Method
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