Crunch – the Cracker is Mine!

That’s exactly the way I love it! My friend came over to my house and she was in the right mood to try out something new. So she likes crackers and it’s definitely something she is missing in her paleo diet she asked me to try some she has seen in one of my books: Paleo Indulgences by Tammy Credicott. The book has great ideas for Paleo meals and especially desserts. By the way: one of the first books I bought and I really recommend.

So we started to put the ingredients together, switch the oven on, prepare the dough and then wait.

Later when the crackers were cool my friend prepared a beautiful dish with three colors of tomatoes and the crackers. The photo is so beautiful. What do you think?

In the original recipe in the book there are pumpkin seeds. As I didn’t have any at home I changed with the the flax seeds instead. And also I didn’t use the coconut oil as we are in Italy and love much more the local oil, olive oil extra virgin. Maybe therefore it has a more rustic taste – I am not sure about that. If you are so lucky to have pumpkin seed oil at home try that. I think it would be the best cracker ever!

Paleo seeds crackers
Paleo Seed Crackers
Print Recipe
Crunchy gluten free crackers
Servings Prep Time
20 10 minutes
Cook Time
6 minutes
Servings Prep Time
20 10 minutes
Cook Time
6 minutes
Paleo seeds crackers
Paleo Seed Crackers
Print Recipe
Crunchy gluten free crackers
Servings Prep Time
20 10 minutes
Cook Time
6 minutes
Servings Prep Time
20 10 minutes
Cook Time
6 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180°C.
  2. First grind the sunflower seeds to a meal. Put the sunflower meal with all the other dry ingredients in a bowl (you don't need a huge one). Stir well with a wooden spoon. After add the egg and the olive oil. Now start to work the dough with your hand or a hand mixer.
  3. Take a parchment paper and put it on a baking dish. Place the dough ball on it and with the help of a second parchment sheet roll the dough flat (1/4 inch or as thin as you like your crackers).
  4. Now take the upper parchment paper away, score the dough with a sharp knife into the crackers' sizes and put the baking dish into the oven. Bake for 6 minutes.
  5. Take the baking dish out, separate carefully the single crackers and turn the baking dish into the oven for an additional 9 minutes.
  6. Take the crackers out and let them cool out well.
Recipe Notes

The crackers are great. Crunchy and have a real cracker taste. If you like your crackers more thin they could be ready even after 6 minutes (= second time in the oven). If you like them more thick let them in for an additional minute that they come out really dry also inside.

Because of the whole flax seeds the crackers are a little crumbly. Next time I will try them with half of the flax seeds ground and maybe an additional tablespoon of oil as the flax seed flour/meal is absorbing a lot of liquid.

If you do them for yourself, eat them in two days and store them in a dry closed place. If you have family or friends to come for dinner, make at least twice the patch.

The crackers are not spicy so they are perfect with sweet jam or with ham on it. Try them with Italian spices or herbs, they will be great with cold meat!

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