While I still buy crackers, I have recently started enjoying the process of making my own from scratch. I gotta tell ya, it’s super simple, takes few ingredients (most of which you probably already have in your pantry), has zero additives, and it’s a heck of a lot cheaper than buying your own!
Have I convinced you to give it a go?
I have developed three different recipes (all gluten-free) that I am super proud to be able to share with you guys:
Norwegian Crispbread (a crunchy multi-seed cracker that is more like a hearty crispbread)
Paleo Crackers (a thin and crunchy cracker made with a blend of almond flour and cassava flour) – I call these my Simple Mills “copy cat” crackers; they are a one of my favorite store bought crackers that I have now mastered in my own kitchen! Happy girl!
Buckwheat Chia crackers (made with high fiber buckwheat flour and soaked chia seeds) – great for entertaining!
Norwegian Crispbread (gluten free)
Ingredients
- 1/4 cup whole flax seed
- 1/4 cup sesame seed
- 1/4 cup raw pumpkin or sunflower seeds
- 1/2 cup potato starch
- 1 tablespoon raw honey
- 3 tablespoons oat bran
- 2/3 cup boiled hot water
- 1/4 teaspoon sea salt
- 3 tablespoons avocado oil (or grapeseed oil)
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- Combine all ingredients in a mixing bowl. Pour onto bakings sheet.
- Using a spatula spread the dough as thinly as possible - you'll want to use every part of the baking sheet.
- Bake for 80 minutes till golden brown. Let cool before breaking into pieces. Very rustic!
Paleo Crackers (aka my Simple Mills "Copy Cat" crackers)
Ingredients
- 1 cup cassava flour
- 1 cup almond flour or grain-free Paleo flour mix, like Bob's Red Mill brand
- 1 teaspoon salt
- 1/8 teaspoon garlic powder (not garlic salt)
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon onion powder (not onion salt)
- 2 tablespoon sesame seeds
- 1/3 cup olive oil
- 1/2 cup water
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- Combine all dry ingredients in a bowl.
- Add olive oil and water. Combine thoroughly.
- Divide dough in half and place each dough ball on baking sheet.
- Place a sheet of plastic wrap over the dough and flatten each dough ball with hands a bit before rolling out. You'll want to roll it out to a thin consistency as they will rise a bit in oven; about 1/8 of an inch.
- Using a pizza cutter, score the dough into desired shape. Bake for 15-18 minutes. Let them sit on the baking tray (out of the oven) for a couple of minutes. You'll find it easier to snap the crackers where you scored them. The outer edges will be crispier and done first before the center. Remove those first and place in a plate.
- Put the remaining crackers back into the oven for another 8-10 minutes.
Buckwheat-Chia Crackers
Ingredients
- 3/4 cup buckwheat flour (or gluten free oat flour)
- 1/4 cup chia seeds soak for 5-8 minutes in 2/3 cup water
- 1/4 cup water
- 3 tablespoons sesame seeds
- 1 teaspoon baking powder
- pinch sea salt
Instructions
- Preheat oven to 375 degress F. Line two baking sheets with parchment paper and set aside.
- In a measuring cup, add 2/3 cup water and stir in 1/4 cup of chia seeds. Set aside for a few minutes to thicken.
- In a mixing bowl, combine flour, sesame seeds, baking powder, and pinch of salt.
- Add water and thickened chia seed mixture. Stir to thoroughly combine all ingredients.
- Divide the dough in half between the two baking sheets.
- Place a sheet of plastic wrap over the dough and flatten with hands a bit before rolling out. You'll want to roll it out to a thin consistency as they will rise a bit in oven; about 1/8 of an inch. Keep in mind that the thicker you roll your crackers the longer they will take to bake.
- Place both baking sheets in oven and bake for 10 minutes. Remove from oven. Using a pizza cutter, cut your crackers into the desired shape and size. Place both baking sheets back into the oven for another 10 minutes.
- Start to remove some of the crackers from the outer edges; these will harden first (before the center crackers).
- Space out the remaining crackers, and put back into oven for another 8-10 minutes. You might need to let them bake another 5 minutes, after you've removed more crackers from the edges. Allow to cool completely in bowl or jar. Enjoy!