Gluten-free Seeded Flatbread Crackers
The flatbread post to Whole Life Nutrition Kitchen last week was a big hit. I’ve made the bread several times since. As long as you remember to set 2 cups of grain to soak the night prior, it is so easy to whip up! It’s just such a good staple- particularly for the kids. I’ve also been experimenting with variations on the recipe (most recently a hermit-style cookie) but one of the first variations I tried was in making the flatbread into a crispbread (or crackers). This is such an easy variation of the recipe because it only requires the seed topping and a longer baking time. That’s it. You start with the same recipe (click on the link above for the recipe) and then follow the directions below
Gluten-free Seeded Flatbread Crackers (made from flatbread recipe)
1/2 cup sunflower and/or pumpkin seeds
2-3 Tbsp. flax seeds
2-3 Tbsp. sesame seeds
1-2 Tbsp. poppy seeds
Simply combine the seeds above (or any desired combination). After pouring flatbread batter onto hot surface, sprinkle the seeds on top. You can additionally sprinkle the surface with a bit of sea salt, if desired. Bake at 450 degrees for about 18 minutes. Remove from oven and cut into squares (a pizza cutter works great for this). Lower the oven temperature to 200 degrees. Return to oven for about 2 hours longer. Turn off oven and leave crackers in place until thoroughly crisp. Pack into well-sealed containers after cooling.
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4 Responses to “Gluten-free Seeded Flatbread Crackers”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Did you pour the batter thinner for the crackers? Mine turned out a bit thick, like croutons. They were yummy though!
I’d guess my crackers are 1/4″ thick or less. I’m glad they still tasted great!
In your flatbread recipe, you suggested using sesame seeds which were added prior to soaking. Are those hulled sesame seeds? Thanks!
I tend to use hulled sesame seeds, but since they are soaked prior to using, unhulled would be fine too.