3 Seed Grain-free Crackers (Gluten free): Detox recipe 8 of 21October 15, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
It started with Cheezits.
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.
For all of this Fall’s detox-friendly recipes, click here.
This post is part of Ricki’s Wellness Weekend.