Sometimes, veggies just don't cut it when you need something crunchy. You might think it's a bit extra to make your own crackers but I promise, you can whip these up in half an hour from start to finish...including the dishes!
These make a great vehicle for cheese, guacamole, pate, tuna salad, nut butter...I mean, we all know how versatile crackers are. Let's get started!
1/4 cup sprouted flax meal (can use regular, but I find sprouted easier to digest)
1/4 cup hemp seeds
1/4 cup coconut flour
1/2 tsp pink salt
2 tablespoons olive oil
1/3-1/2 cup cold water (this will depend on how absorbent your coconut flour is. Start with 1/3 and add more if the dough seems too dry)
Optional: additional seasonings like garlic powder, Italian seasoning, bagel seasoning, etc.
Preheat oven to 325 and line a baking sheet with parchment paper or a silicone baking mat.
Combine dry ingredients and a medium bowl. Whisk with a fork to break up any lumps.
Add wet ingredients and mix until a cohesive dough forms. It should hold its shape and be slightly sticky.
Turn dough onto parchment or silpat. Using a silicone spatula, press the dough into a rectangle about 10" x 16". It doesn't have to be an exact measurement, just as long as it's fairly thin and spread evenly.
Score cracker-sized squares into the dough using a pizza cutter or knife.
Bake for 15-20 minutes. Keep an eye on them to make sure they don't burn!
Remove from oven and let cool. Using the score marks, break into individual crackers with your hands. Enjoy!