Keeping things simple in a not so simple world


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Today was a crazy day, but I finally made crackers. I know, sounds crazy, that I have been waiting weeks for time to make crackers, but it just wasn’t happening. I had grander plans for today…many things I wanted to make, but circumstances worked against me and all I made was crackers.

But these crackers. Oh! These crackers. I have used this recipe before…based on the one from this lovely book.
It even has a gluten-free substitute for the original recipe. But I have been dying to modify it. I have wanted to add more substance than just brown rice flour.

Gluten-free crackers

2 cups Ancient Grain Blend
1 cup brown rice flour
1 cup white rice flour
1 tablespoon baking powder
2/3 cup ground flax seed
3/4 uncooked millet
1/2 tablespoon salt
1/2 tablespoon garlic powder
2 teaspoons caraway seeds
1/2 cup olive oil + 2 tablespoons
1/2 cup water + more

In a large bowl, mix together dry ingredients. Add olive oil and mix with fork. Slowly add the 1/2 cup of water (adding more if needed) until the dough is smooth.

On a clean surface, roll out the dough until about 1/4-1/8 inch thick. Cut into squares or use a cookie cutter for shapes. Place on a unprepared cookie sheet and place in a preheated oven at 350*.
Turn over about 6-10 minutes into the baking process.
Remove from oven when hard and crispy.

Other variations:
Add any type of seeds or ground nuts. Experiment with herbs – fresh or dried.


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