I made a version of these crackers that were a big hit in our home, but contained oats. This new version uses teff flour in place of the oats, and I also added a bit of garlic powder. Excellent flavor and texture again. It’s a pretty incredible thing to be able to produce crackers from scratch in such a short amount of time. I’m able to make them while soup is simmering for lunch.
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.
½ cup sunflower seeds ¼ cup flax seeds
¼ cup sesame seeds opt: 2 Tbsp. poppy seeds
© 2010 Kim Wilson, www.simplynaturalhealth.com/recipeblog