Extra-Crunchy GF Crackers
Aren’t we all in a search for the perfect, healthy snack for our kids lunch box?
I know I am! In my case, like mother like son….My son likes crunchy snacks, just like me:)
I know how easy it is to go to the market and get a few bags of chips, crackers etc. However, I want to show you how you can make THE BEST crunchy & healthy crackers at home, in a fraction of the price, and so much better for you since you are in control of the quality of ingredients that you put in it, as well as the amount of sodium you add. You can customize the crackers to your liking, make it savory or sweet, with seeds or without, with chocolate chips or with nuts, or maybe even plain.
What I like about this recipe is that its literally so easy to make and its free of preservatives. .
I have a few recipes of crackers on my blog but this one is my favorite! I was skeptical at first because the batter is so “liquidy”, however it turns out so so crunchy, and I LOVE crunchy food! These crackers are gluten free too which is awesome and easier to digest. I used a gluten free flour blend that I made by myself, as well as gf oats that I use a lot in my baking. You can use different spices in your crackers such as: cumin, garlic powder, onion powder, nutritional yeast etc. I used zaatar and nigella seeds, (very Mediterranean) and it worked amazing! (zaatar and nigella seeds you can find in any Mediterranean grocery store).
These crackers are too good so they wont last too long…:)
Ingredients: about 70 crackers
1 cup gluten-free oats
1 cup gluten-free flour blend
1/2 cup slivered almonds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds (aka pepita)
1 tablespoon zaatar spice mix
1 tablespoon nigella seeds
2 tablespoons olive oil
1 teaspoon kosher salt
2 1/2 cups water
Directions:
Heat oven to 350 F
Prepare 2 large baking sheets with parchment paper.
Take a mixing bowl and add all the dry ingredients first, then add the water and mix.
Pour half of the mixture onto one baking sheet, and the other half onto the second baking sheet.
Take a spatula and distribute the batter evenly in a thin layer.
Bake in the oven for about 10-15 minutes, then remove and gently score squares with a large knife, next, place back in the oven and bake for about 40-50 minutes, until completely hard. (you can touch with your hands especially in the center and make sure its hard like a cracker. Remove from the oven, let cool down, break it into squares and store in a glass container on the counter.
