Monday, November 19, 2012

GLUTEN-FREE CRACKERS


gluten free crackers, quinoa, betty bake, cheese board, lunch box ideas,
Gluten-Free Crackers on www.bettybake.co.za

To someone who can't eat gluten cheese and crackers can be a bore with light, airy and tasteless rice cakes from the store. Sure rice cakes have their place for convenience but eating REAL crackers is so much better tasting and crunchy too.



gluten free crackers, quinoa, betty bake, cheese board, lunch box ideas,

My daughter is so thrilled with these and I am too. They take some turning and watching in the oven to make sure you get them nice and crispy without burning but they are worth the effort.
If stored in a airtight container they may need to be crisped up in the oven to get their crunchy-ness back, but even when chewy they are still a great tasting and a nice snack.


INGREDIENTS
Half a cup Quinoa
water
2 Tablespoons Linseeds
4 heaped Tablespoons Sunflower seeds
2 heaped Tablespoons Pumpkin seeds
4 heaped Tablespoons Sesame seeds
pinch or 2 of Salt
a handful of Raisins
2 Tablespoons Poppy seeds
3 - 9 Tablespoons Gluten-Free Flour
1 Tablespoon Honey
1 Tablespoon Olive oil
1 teaspoon Onion powder
half a teaspoon Garlic powder

METHOD
Cook the quinoa in a small pot with a cup of water for +/- 15 minutes and then turn off and leave to cool.
Mix the linseeds with 3 Tablespoons of water in a cup and leave covered for 20 minutes or longer.
In the mean time roast the sunflower, pumpkin and sesame seeds in the oven on a tray at 180 degrees celcius until golden - Watch that they don't BURN. 
When the Quinoa is cold mix the linseeds and Quinoa together and then add the sunflower, pumpkin, sesame seeds and salt.
Now add the poppy seeds, raisins, honey, olive oil, gluten-free flour, onion powder and garlic powder.
Depending on how moist your quinoa is you may need to add more gluten-free flour. Add as much as you need to make a firm ball of dough that is not to moist. This is where you'll have to judge it by feel.
Taste and add more salt if needed.
On a tray lined with wax paper, grease with olive oil and roll out half of you mixture with a piece of wax paper on top.
Roll out with a rolling pin. - You want to make your crackers quite thin and try make them even all over.
Pull off the top layer of wax paper and score/ lightly cut your crackers into squares.
Bake in the oven at 150/160 degrees celcius for +/- 45 minutes
You will need to check on them every now and then.
After the edges start to brown cut the crackers with a knife and turn over. You may need to replace the piece of wax paper on the tray and re-grease the new piece with olive oil.
Keep baking and checking on them periodically.
Turn as needed and take out the crackers as they brown - leaving the uncooked ones in until they brown up nicely

Enjoy with toppings of your choice.
Keeps in an air tight container for a few days. Re-crisp in a hot oven when needed (optional).

gluten free crackers, quinoa, betty bake, cheese board, lunch box ideas,


1 comment:

  1. Gluten free is so much better for you! These look really tasty. Great site. Glad I found U : )

    ReplyDelete

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