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.
2 ounces quinoa flour (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1/4 cup unsalted pumpkinseed kernels
2 tablespoons flaxseed
2 tablespoons unsalted sunflower seed kernels
1 tablespoon caraway seeds
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons vegan shortening sticks (such as Earth Balance)
2 tablespoons olive oil
1 tablespoon water
1 large egg, lightly beaten
How to Make It
Preheat oven to 325°.
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.