Get free tips for a healthier,
more balanced life.

3 Seed Grain-free Crackers (Gluten free): Detox recipe 8 of 21

October 15, 2012
104 Flares 104 Flares ×

Here’s the thing about crackers – at an industrial level, there’s no one rolling out dough real thin at the factory. Instead, most crackers are made through an extrusion process. Same with breakfast cereals. So what does that mean? Well, it sorta goes like this.

Take ingredients. Grind them into crazy small particles, add steam and mix at a speed high enough to create heat from friction. Force this slurry through a die to shape.

I’ve never extruded anything in my kitchen, have you? This level of industrial processing gives me pause.

And since my son loves crackers, I decided to make my own. I started with a Cheezit-type cracker from a recipe in this book. After that I experimented with a few other wheat flour cracker recipes. But when this detox rolled around I knew I wanted to have a cracker that was nutrient dense and gluten-free.

Hence, today’s recipe:

3 Seed Grain-free Crackers
This main cracker recipe can be seasoned any number of ways. I particularly liked the heat of crushed red pepper in my Italian version.
1 cup chia seeds
1 cup ground flaxseed
1 cup sesame seeds
1 tsp. salt
2 cup water

For Italian crackers, add:
1/2 tsp. crushed red pepper
2 Tbl. dried oregano
2 Tbl. dried garlic
4 Tbl. nutritional yeast

For nori crackers, add:
1/2 tsp. ground ginger
2 sheets nori, crumbled or cut into tiny pieces
2 tsp. tamari

Or try any combination of flavors you like!

Preheat oven to 325F. Line 2 baking sheets with parchment paper.

Combine chia seeds, flaxseed, sesame seeds, salt and water in a bowl. Mix until thickened. Then add seasonings and mix to evenly distribute. Divide dough into 4 roughly equal parts (this will make it easier to spread). Use a spatula or the back of a spoon to spread dough out until it’s 1/4” thick. If there are holes, just patch them.

Bake for 30 minutes. Use a butter knife to cut into squares and flip them over. Bake for another 30 minutes. Turn off the oven but keep crackers inside. Stick a wooden spoon in the oven door to keep it open just a crack. Let them cool off slowly inside – this will make them more crispy!

Store in an airtight container in the refrigerator once completely cooled.

This post is part of Ricki’s Wellness Weekend.

  • Lisa Miller

    Cool! Excited to try these with my hummus today! :-)

  • Rainey

    These look amazing, I’m going to try to make them tonight! I noticed you no longer post about yoga. I used enjoy that part of the blog, any plans to reintroduce yoga/fitness content?

  • jennifer

    I am making these right now! It smells like pizza in my kitchen thanks to the spices. I did 1 tbsp of oregano and 1 tbsp of basil because I love basil. I can’t wait to try them in 30 more minutes.

  • Monica

    I finally tried making these and they turned out great! I used the Italian seasoned ones and added basil. Although I think that I made them too thick and used waxed paper so they stuck. Luckily I was able to get most of them up before it was too late! Really great snack! Have you ever done a sweet version?

  • http://twitter.com/RickiHeller Ricki Heller

    Wow, do these ever look fabulous! Thanks so much, Michelle, for linking up to Wellness Weekend! :)

104 Flares Facebook 31 Pin It Share 66 Twitter 6 Google+ 1 104 Flares ×