Healthy Gluten Free Crackers – gluten free, wheat free, dairy free, clean and vegan.
As it’s Winter, I’m craving a lot of comfort foods. It’s easy to reach for ready made crackers which are full of bad ingredients but it needn’t be that way. With a little bit of planning, you can make your own batch of healthy, gluten free crackers and have crackers all week long.
These are a mild tasting cracker, perfect for adding whatever you want to it. I’ve made these crackers larger so you can add toppings. If you prefer to use them to dip with, then simply cut them smaller.
I’ve used sorghum flour as I’m experimenting a lot with it and I find it’s a pleasant tasting flour. I’ve combined it with almond flour and buckwheat then added nutritious sunflower, chia and pepita (pumpkin) seeds. I love the taste of the toasted pepita seeds when you bite into these crackers.
Both sorghum and buckwheat flour can be found in any health food shop or you can purchase them from Naked Foods which stocks all their ingredients in large tubs giving you the freedom to purchase as much or as little as you want by using a scoop. It’s a great way to use only what you need.
These healthy gluten free crackers will take anywhere from 20-30 minutes or more. This all depends on your dough. The thicker and wetter your dough is, the longer it will take to cook so keep that in mind. Also, keep an eye on the edges which tend to cook quicker than the rest of the dough and remove them as they brown. Continue baking until all the dough is lightly golden and crisp. The crackers will harden as they cool. If you’re not sure your crackers are hard enough, remove tray from oven and take a cracker or 2 out from the center and allow to cool. If they are still too soft, place tray back in oven and cook for a further 5-10 minutes.
Top with hommus, baby spinach, a sliced boiled egg, sliced baby beetroot and salt and pepper for a delicious snack.
For other crackers, try my Gluten Free LSA crackers.
With love & gratitude,
Here’s an overview on what to do
Why these are so good for you
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.
Sorghum improves digestive health, helps prevent diabetes, helps slow down ageing, prevents osteoporosis and arthritis, improves heart health, maintains healthy bones, reduces the risk of esophageal cancer, boosts blood circulation and increases energy levels.
Buckwheat lowers the risk of blood pressure and cholesterol, helps in management of diabetes, helps prevent gallstones, protects against heart disease and protects against breast cancer.
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.
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.
Chia seeds are good for healthy hair, skin and nails, regulate bowel function, protect the body from aging and cancer, regulate insulin levels, prevent hypertension and help detoxify the body.
Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.
* Crackers will harden upon cooling. To test, remove tray from oven, take out a cracker or two from the center and allow to cool. If too soft, return tray to oven and cook for a further 5-10 minutes.
- 1/2 cup buckwheat flour
- 1/2 cup sorghum flour
- 1/4 cup almond flour (finely ground skinless almonds)
- 1 tablespoon pepita (pumpkin) seeds
- 1 tablespooon sunflower seeds
- 1 teaspoon chia seeds
- 1/4 teaspoon baking powder
- 1 tablespoon olive oil
- 4-6 (or more) tablespoons water
- Preheat oven to 180 degrees C (160 fan forced)
- Mix dry ingredients together. Add wet ingredients and mix thoroughly, pushing into dough with back of spoon. Using your hands, continue mixing until a dough is formed. (If dough not coming together, add a splash or 2 of water).
- Shape into a rectangle then using a rolling pin, roll between 2 sheets of baking paper as thinly as possible. Carefully remove top sheet of paper, slice with a pizza cutter or knife and transfer dough along with baking paper to a large rectangular baking tray. Bake for 20-30 minutes or until lightly golden and crunchy.