Rustic Rosemary Herb Crackers

Hearty gluten free crackers, perfect for dipping

Crackers are one of those things I know how to make, and I know it’s easy to make, but I always end up buying instead. But this weekend I decided to stop being lazy and make a batch, and they turned out delicious! These babies are gluten free and of course vegan, and they make a great portable snack.

Just blend together some chickpea flour, some ground flax, baking soda, a bit of olive oil, and some dried herbs and you’ll have a nice ball of dough. Sandwich it between two sheets of parchment paper and roll it out (make sure it will still fit on a cookie sheet).

Using a knife or a pizza cutter, cut it into 1″x1″ (or so) squares – you can of course be all tidy about it, but I like to just roll it out and cut them however and then add “rustic” to the recipe title. Much easier!  Poke a few holes in each cracker with a fork so they don’t puff up in the oven.

Then pop it in the oven at 350 for about 15-20 minutes or so, or until they are just starting to brown around the edges.

Snap them apart and lay them out on a plate.

Serve with hummus, mock salmon pate, garlic dip, or anything you like.

Rustic Rosemary and Herb Crackers (Vegan, Gluten Free, Sugar Free, Low Fat)

Ingredients:

  • 1 c. chickpea flour (besan)
  • 2 Tbsp ground flaxseed
  • 1/8 tsp baking soda
  • 1/2 tsp olive oil
  • 1/2 tsp salt
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • 1/2 tsp thyme
  • 2 cloves garlic, minced
  • 1/4 c. water (or more, as needed)

Directions:

Combine all ingredients in a large bowl and mix until a dough forms. Add a bit more water or chickpea flour as needed to get a workable dough. Sandwich the dough between two sheets of parchment paper and roll out – try to get them as thin as possible, about 1/8-1/4 inch thick. Cut into 1″x1″ squares, poking holes in each cracker to prevent them from puffing. Bake at 350 F for 15-20 minutes, until the edges are starting to brown and the crackers are firm.

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