Grain Free Seeded Crackers

Seeded Crackers

A craving I have often is one for something crispy, crunchy and salty.   I’ve been reducing my gluten intake too, so traditional crackers aren’t an option.  These crackers made with cashews, satisfy my crunch craving and stay crispy for days afterwards. They are delicious on their own, or served with soup.  They’re easy to make, the dough coming together quickly without any of the dough “drama” that usually comes with roll out dough.

If you have any insecurities about baking gluten-free, or rolling out dough for that matter, you can put them aside and dive in because these will surprise you!  I caution you though that these crackers are so delicious I recommend putting them out of reach so you don’t eat them all in one sitting.

This cashew flour dough holds together well while being rolled out. I have discovered (with making crackers) in order for them to be crispy, it’s best to roll the dough really thin.  This is achieved by rolling dough out in between two sheets of plastic wrap (you can alternately use wax paper).  Read through the instructions before making the recipe to guarantee success.  Don’t be intimidated, it’s not difficult and the end result is absolutely worth it!

Grain Free Seeded Crackers

2 heaping cups of raw cashews

1 egg

1 tablespoon coconut oil, melted and cooled

1 teaspoon sea salt

1/2 – 1 teaspoon cracked black pepper (less for children)

1/2 tablespoon black sesame seeds

1/2 tablespoon  sunflower seeds

Directions: Preheat oven to 350 degrees. In a food processor, grind the cashews into flour.  Watch them closely so you don’t over grind them into nut butter.  Grind it as fine as possible before it turns to cashew butter.  Add salt and coarsely ground pepper and pulse.to combine.

In a separate medium sized mixing bowl, whisk the egg and oil together and stir in the “cashew” flour mixture until well combined. Pat together to form a ball.  It holds together very nicely.

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Lightly dampen a working surface for rolling out dough.  Stretch a large piece of plastic wrap over surface.  The moisture will make the plastic wrap stay in place while you roll out the dough.  Working in batches, place half of the dough in the center of the plastic wrap, pat into a rectangular shape and flatten with the palm of your hand.  Cover dough with another piece of plastic wrap.  Roll out into a nice smooth rectangle about 1/8 inch thick.  Try your best to keep an even thickness throughout the dough.  Remove top layer of wrap.  Sprinkle half of the sesame and sunflower seeds over the dough and with your rolling pin roll over the surface of the dough with very light pressure to imprint seeds into dough.

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With a pizza cutter, score dough in even “crackers” for cutting later after they get baked.   Lifting the edges of the plastic wrap, gently turn cracker dough onto baking sheet.

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Bake for 12-15 minutes, or until edges turn golden.  Repeat this process with the other half of dough.

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Let cool on baking sheet to get crispier.  Break along score lines and store in an airtight container.

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Keeps crisp for days, that is if they last that long!

Enjoy!

Amy

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