Gluten-free Oat-free Seeded Crackers

Gluten-free Oat-free Seeded Crackers

2 cups sorghum flour*           1 1/4 cup warm water

2/3 cup teff flour                     1/3 cup ground flax

1/2 cup cornmeal                    1 Tbsp. oil/butter

3 Tbsp. sesame seeds          1 Tbsp. molasses

2 tsp. baking powder               2 tsp. apple cider vinegar

1 1/4 tsp. sea salt

1/2 tsp. garlic powder, opt.

Mix dry ingredients (left column).  Combine wet ingredients (right column) and then mix with flour mixture into a dry dough.  Cut into two pieces.  Lightly roll each half in flour.  Pat onto a baking stone (or baking sheet lined with parchment paper).  Sprinkle each half with ½ of the seed mixture (below) and gently roll into dough, until dough is about ¼ inch thick.  It’s nice how the seeds work to prevent the dough from sticking to the rolling pin.  Prick surface with a fork, then cut into squares or rectangles with a pizza cutter.  Bake at 350 degrees for about 30 minutes (until lightly browned) then another ½ hour or more at 200 degrees to get them nice and crisp.  Ideally them leave in the oven overnight.  Cool before packing.

Seed topping:

½ cup sunflower seeds                        ¼ cup flax seeds

¼ cup sesame seeds                            opt: 2 Tbsp. poppy seeds

© 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog