Gluten free LSA crackers – gluten free, dairy free, wheat free, clean, vegan and paleo friendly.
The Easter long weekend is not too far away which means camping time! This time we are heading about North to Barrington Tops to set up camp next to the lake.
Of course, this means it’s also time to start making snacks for our trip. I’ve come up with these gluten free LSA crackers which are made from a mix of linseeds, sunflower seeds and almond flour. This mix is readily available in the health food section of most supermarkets and in health food stores. I’ve added some savoury yeast flakes (AKA nutritional yeast) which I wrote about in last week’s Dairy free parmesan cheese post. This gives some flavour to the crackers and a boost of vitamin B. If you have some savoury yeast flakes lying around and don’t know what else to do with them, then this gluten free LSA crackers recipe is perfect for it. The flavour doesn’t t overpower the crackers, it just gives it a nice background taste.
I’ve also added some arrowroot to this mix. Try not to skip the arrowroot as this not only helps bind, giving the crackers greater structure but also gives the them that extra crispy crunch. You can find arrowroot for under $2 per cylinder tub in the baking section of most supermarkets or in larger quantities in health food stores. If you can’t get your hands on any, they will still be delicious.
The amount of cooking time will depend on how thick your crackers are and how much water is in them. I find that I need to remove the thinner crackers around the edges of the tray as they cook quicker; and the middle, which is usually the thickest part may take a little longer than the general cooking time.
I hope you enjoy these.
With love and gratitude,
Why this is so good for you
Linseeds are good for the heart, maintain proper bowel function, strengthen your immune system, aid in better sleep, support prostate health, protect against inflammation and control cell damage.
Sunflower seeds help prevent cardiovascular disease, support prostate health, help prevent severity of asthma, lower blood pressure, help prevent migraines, reduce the risk of heart attack and stroke and inhibit cancer cells.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Savoury yeast flakes help prevent cancer, enhance energy, help produce red blood cells, have antibacterial and antiviral properties, improve age spots, skin elasticity; and help prevent spina bifida and other major birth defects.
Arrowroot helps prevent neural-tube defects and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
* If dough cracks when rolling out, place back in processor and add another tablespoon of water. Blitz again.
* Remove thinner pieces around the edges that cook quicker.
* If the middle section is a little too thick, you will need to continue cooking (after having removed the other cooked crackers).
- 2 cups LSA mix
- 1/2 cup plus 1 tablespoon savoury yeast flakes (nutritional yeast)
- 2 tablespoons arrowroot
- 1/2 teaspoon fine pink Himalayan salt
- 1 large egg (free range or organic)
- 7 - 8 tablespoons water
- Preheat oven to 180 degrees C.
- Blitz ingredients in a food processor till well combined. Divide dough into 2 equal portions. Place one portion between 2 pieces of baking paper large enough to fit a baking tray. Roll dough out into 2 mm thickness, peel off the top layer of baking paper and cut into squares. Transfer baking paper with the dough onto a baking tray. Repeat with second ball of dough.
- Bake for about 30 minutes (swapping trays half way through) until crackers are a deeper golden colour and are crispy. (Crackers should harden as they cool). If not crunchy enough, place back in oven and cook for a further 5-10 minutes.