Gluten Free Homemade Crackers

By Amy Crawford

Homemade crackers

I think many of us are put off making homemade crackers because the idea appears fiddly and time consuming. Well let it be known these are not those crackers - if they were I would not be sharing them with you today.

In my view cooking needs to be kept as simple as possible whilst remaining true to the ingredients we use. Once things become complicated we are far more likely to opt for easier, less nutritious alternatives.

This homemade cracker recipe is from the pages of a fabulous eBook titled The Well Nourished Lunchbox, a book dedicated to the health and happiness of children.

Written by Queensland Naturopath and busy Mum Georgia Harding of Well Nourished, Georgia has over 20 years of clinical Naturopathic experience and has overcome many of her own health challenges via the important messages she shares and of course the nutritious food she consumes.

So what will you find in The Well Nourished Lunchbox?

We can’t expect them to learn and thrive socially at school if they are fuelled with highly processed sugar-loaded lunches. Our kids' health is so precious and it is our responsibility to do what we need to do, to make sure their nutritional needs are met.
Georgia Harding.

This gorgeous eBook is packed with over 50 nutrient dense recipes (and over 200 variations of said recipes!) to help you feed your children the food they need to grow.

All recipes are nut-free, wheat-free, refined sugar-free and designed for kids of all ages (and big kids too). Over 90% of her recipes are fructose-friendly, gluten-free, grain-free, dairy-free and suitable for vegetarians. 80% of the recipes are also suitable for egg-intolerant families. Speaking of eggs, if you are on the lookout for a handy egg substitutions chart you'll find one right here. 

You'll learn how to pack a nutritionally dense lunchbox and there's even information about appropriate lunchbox materials and drinking containers.

There's easy "no bake snacks", savoury snacks, warming winter foods for "in the thermos", ideas to ensure your kids "eat the rainbow", healthy dips and jam, bread and wraps and awesome nourishing filler ideas, fantastic no-bread suggestions and of course, a fab sweet stuff section. 

For further information or to purchase your own copy for just $24.95, you can do so here. 

Gluten Free Cracker Recipe

I made this recipe over the weekend and it was ridiculously simple. I literally threw all the ingredients into my food processor, hit play, rolled it out thinly and popped it into the oven. SO easy.

The coconut flour and chia are a great source of protein and fibre. The arrowroot is also a fabulous source of fibre and supports a healthy digestive system. The tahini lends this cracker good amounts of healthy fats and calcium. Georgia Harding.

Make sure you have a look at Georgia's variation tips below too, if you'd like to add more flavour. The recipe produces crunchy crackers with a very subtle flavour so they'll match any and all dips. When I make them again I'll be adding another big pinch of salt (I'm a salty kinda girl) and I'd love to try them with nori or even nutritional yeast.

Makes approximately 30 crackers.

1 tablespoon poppy or sesame seeds
40g (¼ cup + 2 teaspoons) coconut flour
30g (¼ cup) arrowroot
2 tablespoons chia seeds
3 tablespoons tahini
1 tablespoon dijon mustard
60ml (¼ cup) water
Good pinch sea salt

Preheat the oven to 150ºC/300ºF.

In a food processor mix all of the ingredients together to form a slightly sticky dough that comes together when pressed (but doesn’t stick to your fingers). If your dough is a little dry, add more water, tablespoon by tablespoon.

Press the dough into a disc and sit in the middle of a piece of baking paper. Top with another piece of baking paper and roll the dough into the thinnest sheet possible, only a millimetre thick (or they won’t crisp). Remove the top sheet of baking paper and cut into squares, rectangles or diamonds with a pizza cutter or large knife (wet a little to stop the dough sticking).

Carefully lift onto your biscuit tray and bake for approximately 30 minutes. Turn the tray if your oven has hot spots and one side is browning more quickly.

Allow to cool completely (so they harden) before storing.

Serve alone or with a healthy dip or cheese. I served mine here with homemade pesto and beetroot dip. Store in an airtight container for approximately a week, or freeze for up to a month.

Some fab variations as suggested by Georgia:

Amy's note: With any of these variations, sprinkle your 'variation' over the top of the dough and cover with baking paper. Then, using your rolling pin, roll across the dough to push the ingredient into the dough. I didn't do that above (schoolgirl error) and as you can see my sesame seeds fell straight off..oops.

  • top with sesame or poppy seeds.
  • top with finely grated Parmesan cheese for a cheese cracker.
  • top with Italian dried herbs for a herby cracker.
  • top with garlic granules for a garlic cracker.
  • top with shredded nori for a seaweed cracker.

If you're looking for more where this came from, grab your copy of The Well Nourished Lunchbox here.

Homemade Cracker Recipe

Have a play with the recipe and get creative - as long as you keep an eye on the oven (so they don't burn!), it's fool proof as far as I'm concerned. You may even like to pin it to your healthy food board so that you don't forget about it. 

Please don't forget to give me your feedback in the comments below including any variations you try for everyone's benefit.

 

 

Please note: I receive a small commission for any eBook sold via this post. Please do know that I will only ever share products and services that I believe will add value to the lives of this community. 

 

 

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Published:

May 24 2016

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