I started making these crackers after coming across this recipe for vegan gluten-free crackers. So many crackers in stores nowadays are full of enriched flour and ingredients that I can't pronounce, so I wanted to make my own. I like knowing what I'm putting into my body.
I adapted this recipe according to what I had at home. They're a huge hit here, I make them every week or two and keep them in an airtight container.
Feel free to get creative with them. You can sprinkle garlic granules or onion powder for extra flavor. Personally, I like the rosemary-olive oil combination best.
1 1/4 cup gf oat flour
3 tablespoons ground chia seeds (measured after grinding)
1 tablespoon chopped fresh rosemary
1/2 tsp salt
3 tablespoons olive oil
1 tablespoon maple syrup or honey
1/4 cup filtered water
Preheat your oven to 375 degrees.
In a bowl combine all the ingredients. Mix well and let sit for a minute or two. It will appear to be too wet but as it sits the ground chia seeds will start to absorb the liquid. Remove from bowl and knead until it forms a nice dough.
Split the dough in two even rounds and roll each one out between to pieces of parchment paper. You want the dough to be very thin, like a cracker, but not so thin that it would rip. Cut the dough into any shape you want, I've done squares, rectangles, diamonds, and circles (with a small biscuit cutter). Place on a parchment paper-lined baking sheet making sure to leave about a centimeter of space between each one. You may have to bake in two rounds if you can't fit them all on one sheet.
Bake for 10-12 minutes, or until lightly golden, making sure to check half way through. Sprinkle with sea salt once you remove from the oven and enjoy!