Last night I was craving crackers like mad, and while there are some great gf crackers out there, I can't spend $6 on a box that has like 10 crackers in it. Alas, many of the cracker recipes I've looked up require either
a) some obscure ingredients that I don't keep on hand (and I usually do have a pretty good stocked pantry of gf ingredients)
b) a whole lot of one expensive item - really, 3 cups of chia seed? I might as well buy the expensive box or
c) 20hrs in a dehydrator. Yes, I have a dehydrator, but no, I want my crackers now!! Not in 20hrs! So I tweaked a recipe I've been working on that was originally based around this recipe here http://www.food.com/recipe/flax-quinoa-crackers-gluten-free-444067
I've substituted the quinoa flour for millet because the millet flour is much cheaper. Yes, I know quinoa flour is high in protein etc, but it's like 4x the price and millet is not exactly unhealthy either! I have added some chia seeds to this particular version, although I've made it without chia and it works too. The original recipe said to grind up some of the flax seeds, but I don't have a grinder (yet. I'm finally getting one though and I'm very excited!! More on that when it arrives :), nor do I have flax meal kicking around, so I just used the whole seeds and it turned out fine. Both flax and chia get a gel like substance when soaked in water so they bind these crackers together pretty well. This recipe is hardly any work, the most laborious part is spreading them on the sheet. See the recipe below.
* 1/2 cup flax seed
* 1 tsp chia seeds
* 1/3 cup + 3tbsp water (If omitting chia, remove the 3tbsp of water)
* 1/2 cup millet flour (or 1/4 millet and 1/4 garbanzo flour)
* 1/2 teaspoon sea salt plus a little extra for sprinkling on top if desired
* 1 tablespoon olive oil
* 1/2 teaspoon baking powder
* 1 tbsp dried rosemary
* 1 tbsp dried onion flakes
* 1 tbsp mixed seeds if desired, i.e. poppy, sesame, sunflower and/or amaranth seeds
1. In a large bowl, soak flax seeds and chia in water for 15 minutes. It will be goopy.
2. In the meantime, preheat oven to 375degrees. Grease a 9x11 cookie sheet baking sheet and sprinkle with flour.
3. Mix all remaining ingredients into the flax / chia mix and spread thinly onto the baking sheet. I found the best way to spread the crackers was to use a spatula coated
in oil. Then I scored lines across the top to make the cracker shape so
when they were cool I could scrape them off the pan and break them into
squares, rather than my first attempt which yielded large chunks and
lots of crumbs...
4. Bake at 375 degrees until crackers starts to brown on the edges (probably about 15 minutes), flip and bake a few more minutes.
*OAS Info: This is free of all the common OAS allergens I have found.