Gluten Free Vegetable Crackers Food

GLUTEN-FREE VEGETABLE CRACKERS RECIPE

Steps:

• Combine all ingredients except for the sesame seeds, chia seeds and water in a large bowl. Allow to sit for 5 minutes for the flour to absorb some of the liquid for the carrot pulp. Add a splash of the water and mix well. If the mixture is capable of forming balls and doesn't fall apart, no more water is needed. If not, do continue to slowly add water until this consistency is achieved. Preheat your oven to 350°F. Let sit for 15 minutes. Place dough on a piece of parchment paper with another sheet covering the dough so you can roll it out until it is about 1/8 inch. Top with chia and sesame seeds and use the parchment to push the seeds into the dough, Using a pizza cutter, cut the dough into cracker squares. Transfer the squares (still on the parchment) to a baking sheet and bake for about 40 minutes. Allow to cool before serving.

AMANDA'S GLUTEN FREE (VEGAN) CRACKERS

Steps:

• 1.Preheat oven to 350F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour.
• 2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
• 3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it's about 1/8 inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers.
• 4. Bake at 350F for 18-20 minutes until slightly golden in colour. 18 minutes is a softer cracker vs 20 minutes crispier.
• 5. Cool on baking sheet for 10 minutes Store in air-tight container once fully cool.
• *Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change.
• *Note: tweak the spices to your liking!