The great thing about crackers, is that you can mix up the ingredients so easily, from substituting flour combos, to seeds added, to what you include with herbs and spices. These lovely kitchen sink crackers are great to have on hand for snacking, or as a bread substitute for an open faced sandwich; cut to your desired shape and size. (yield: 20 2.5×3 diameter crackers)
1 cup chickpea flour
1 cup King Arthur Gluten Free Ancient Grains Flour Blend (amaranth, millet, sorghum, and quinoa)
2 tsp nutritional yeast
1 tsp. Himalayan pink salt
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
1 tsp. turmeric
1/2 cup olive oil
1/4 cup filtered water +
1/2 cup mix of pumpkin seeds, sunflower seeds, flax seeds, black sesame seeds
Preheat oven to 350 degrees. In a large bowl, mix together chickpea flour, King Arthur flour blend, nutritional yeast, Himalayan salt, onion powder, garlic powder, oregano, turmeric. In a separate bowl, whisk together olive oil & water. Combine wet to dry, making sure to coat all of the dry blend. I like to hand mix this. Wetting your hands beforehand help to prevent sticking. Fold in pumpkin seeds, sunflower seeds, flax seeds, and black sesame seeds. Adjust with more water if needed to prevent crumbling. Lay a sheet of parchment onto a countertop. Dump the dough onto the parchment, cover with another layer of parchment. Flatten by hand initially with dough between two layers. With a rolling pin, roll over the parchment crackers to maintain even thickness. With a bench scraper, you can cut and trim and shape the edging to get an even thickness and measurement. Once you have rolled out an even dough, then take a knife or bench scraper and cut to desired dimensions. Remove top parchment, keep the crackers on the bottom parchment and slide onto a sheet tray. Bake for 10 minutes, rotate, and bake for 10 more. Or until edges have slightly browned. Allow to cool completely before serving.
*shown photographed with cashew cheese, cherry tomatoes, english cucumber, kalamata olive, and oregano.