Gluten-free crackers…with hummus!

I’ve been searching online for a gluten-free cracker recipe.   A good recipe; I like a crunchy cracker with salt and seeds! Sure, there are a handful of gluten-free crackers that I can buy in the store, but I prefer not to buy things that come in a box when I can just as easily make it at home.  A couple weeks ago I tried a recipe and it was pretty disastrous (zero crunch = fail), so I waited a while before I dove in again. After not really finding what I was looking for online, I decided to make one up, I mean, how hard could it be right!?!? Much to my surprise, they turned out pretty good! They’re a little more dense, therefore a bit higher in calories, but it’s all good stuff! The trick is to get them as thin as possible for maximum crunchiness. So let’s check ’em out…

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Gluten-Free Sesame Crackers

Makes 32 crackers

1 cup of almond meal/flour
1 cup of flaxseed meal
1/2 cup of brown rice flour
5 Tbsp of egg whites
3 Tbsp of olive oil
3 Tbsp of sesame seeds
1 Tbsp of water
1 tsp of garlic powder
1 tsp of onion salt
coarse salt – enough to sprinkle over crackers
*feel free to experiment and use your own mix of spices!

Preheat your oven to 400F. Whisk together egg whites, olive oil and water. Add dry ingredients and mix together with your hands. The mixture may be a bit crumbly but it should hold together when formed into a ball, if it is still too crumbly just add a bit of water.

Next you want to form small balls about this size:

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I’ve seen recipes online where you roll out the dough flat on a baking sheet and then score with a pizza cutter for square crackers, you could also do this, but I prefer little round crackers.  It’s a bit more time consuming, but I like how they turned out!  Next you’ll want to line a baking sheet with parchment paper. Place 12 balls on the baking sheet, spaced out.

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Now cover them with wax paper and use something with a firm flat surface (I used a metal measuring cup), you’ll want to press down as hard as you can to make them as thin as possible.

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Sprinkle the top with sesame seeds and coarse salt – side note: even though I pressed them into the cracker dough, my sesame seeds fell off when I bit into the cracker 🙁 so you may want to mix them in with the dough at the very end. Bake in the oven for 10 minutes or until the edges start to brown. Take them out and let them cool on a rack. Store in an air-tight container.

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Nutritional Info (per cracker):
59 Calories, 4g Carbs, 5g Fat, 2g Protein, 0g Sugar, 78mg Sodium

These go great with hummus! Try this no-fail recipe that I’ve been using forever…

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Hummus

16 oz can of chickpeas (garbanzo beans) rinsed – reserve 1/4 cup of the water from the can
2 Tbsp of sesame oil (or olive oil)
1.5 Tbsp of tahini
2 Tbsp of fresh squeezed lemon juice
2 cloves of garlic (or more if you dare!)
1 tsp of paprika
Salt and pepper to taste

Either using a food processor or hand blender, blend the chickpeas with the water, sesame oil, tahini and garlic until well blended. Mix in by hand the lemon juice, paprika, salt and pepper. Dish out into a bowl and sprinkle more paprika on top before serving. Delish!

Nutritional Info (per 2 tablespoons):
68 Calories, 6g Carbs, 4g Fat, 3g Protein, 1g Sugar, 7g Sodium

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