Gluten-free crackers are not hard to find on the market, but they're often highly processed, rice- or cornstarch-based, not very nutritious, and expensive. These homemade crackers are teeming with nutrients. Made with high-protein quinoa flour, they are also full of zinc, omega-3s, vitamins, and minerals from pumpkin, flax, sunflower, and caraway seeds.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
40 mins
total:
1 hr 30 mins
Yield:
Serves 10 (serving size: 3 crackers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, pumpkinseed kernels, and next 6 ingredients (through onion powder) in a food processor; process until seeds are almost fully ground. Add shortening, oil, 1 tablespoon water, and egg; process until blended and dough pulls away from sides of bowl.

  • Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 13 x 10-inch rectangle. Remove top sheet of paper; cut dough into 30 (2-inch) squares. Separate squares on pan.

  • Bake at 325° for 30 minutes or until crackers are golden brown and crispy. Cool 20 minutes on pan.

Source

Gluten-Free Baking

Nutrition Facts

153 calories; fat 9.9g; saturated fat 2.1g; mono fat 3.9g; poly fat 2.4g; protein 4.2g; carbohydrates 12g; fiber 2.7g; cholesterol 18mg; iron 1.2mg; sodium 189mg; calcium 18mg.
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