As someone who cares a lot about nutritious food and sticks to a gluten free and mostly paleo diet, appetizers can be tricky. They are especially tricky when I’m hosting a cocktail hour for friends and want to prepare an appetizer spread that has broad appeal and won’t confine me to the unremarkable rice crackers I’ve lived off for years. No shade to rice snacks, but if you’re a cracker connoisseur you know that the best ones have a nice balance of texture and flavor to complement your cheese or dip, not just serve as a vehicle. After extensive (and expensive) testing of paleo, vegan, grain free and gluten free cracker testing I was inspired by my favorite brands and ended up with an easy recipe that I’m unabashedly obsessed with! These crackers are so damn good your guests will never guess that they’re good for them too.
These crackers are all seeds and love with a healthy dose of protein and superfoods in each bite. To make, you’ll need:
- 2/3 cup tapioca flour
- 1 1/3 cup Almond flour
- 1/2 cup sunflower seed
- 2/3 Pumpkin seeds
- 4 tbsp chia seeds
- 2/3 cup flax seed meal
- 1 tbsp Sea salt
- 1 tbsp Coarse ground peppercorns
- 1 1/2 tbsp ‘Everything But The Bagel’ seasoning from Trader Joe’s (or make your own by mixing equal parts white and black sesame seeds, poppy seeds, dried minced garlic and dried minced onion)
- 2 tsp chopped fresh Rosemary
- 2 tbsp extra virgin olive oil
- 1 cup water
- 1/2 tsp chili flakes (optional)
- parchment paper
- baking sheets
- Preheat oven to 350 degrees F
- In a food processor or large mixing bowl combine all dry ingredients and mix thoroughly
- In smaller bowl mix chopped rosemary with EVOO and water, then gently add into dry mixture until everything is evenly damp and dough is thick.
- Divide dough and gather into two balls. Place each dough ball between two sheets of parchment paper. Using a rolling pin, press firmly to get a thin layer of dough about 1/8”.
- Once done rolling, remove top parchment sheet and use a butter knife to score the cracker dough into 2” rectangles. Place onto baking sheets. If time permits, it’s nice to let the dough sit out for 1-2 hours but not necessary.
- With oven at 350°F bake for 20 minutes. Remove baking sheet from oven, flip the whole cracker over and remove remaining parchment paper. Put back in oven for 10 more minutes until crisp and golden around the edges.
- Once fully cool, break crackers into rectangles along their scored lines. Enjoy some immediately (ideas below) and store the rest in an airtight container for up to 2 weeks.
Ways we love to eat and share these seed crackers include:
- avocado, salt and pepper
- sharp cheese and seeded mustard
- tahini with furikake seasoning
- salumi and red pepper jam
Try these out and tell us what you love!
(images by HonestlyFIT)