I really wanted to call this post Maggie’s Gone Crackers.
I recently had the chance to go shopping at Whole Foods (food bloggers dream about this) and I bought some really yummy crackers. They inspired me to make my own. Look out Mary!
These aren’t your every day, “Mommy can I have some peanut butter and crackers?” crackers, although I think they taste super yummy with almond butter. They’re a little fancy – whip up a batch next time you’re having your friends over for dinner. Trust me, they will love them and you will totally impress them, “Yep, I made these.” And if you bake like me, you’ll always have these ingredients on hand.
No one will notice that they’re naturally gluten, dairy, and egg-free crackers. Heck, I think these even qualify as grain-free.
Rosemary Onion Crackers
1 cup ground flax seed
1/2 tsp sea salt
1 and 1/2 tsp rosemary leaves
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup maple syrup (or honey/agave)
1 tbsp flax seed (not ground)
1/4 tsp coarse sea salt for sprinkling (optional)
Preheat your oven to 350 degrees.
Add the ground flax seed, sea salt, onion powder, and garlic powder to the bowl of your food processor. Pulse just until combined. Pour in maple syrup and pulse until combined.
Transfer mixture to a bowl and stir in flax seed.
Place the cracker mixture in between two sheets of parchment paper and roll out until dough is about 1/4 inch thick. Don’t press too hard or the cracker dough will stick to parchment. To make for easier separation of crackers, lightly score the cracker mixture before putting it into the oven on a baking sheet.
Sprinkle with coarse sea salt and lightly press into the cracker dough.
Bake at 350 degrees for 18-22 minutes, Check for doneness by pressing cracker – you want them to be crispy (mine took 20 minutes but I started checking at 18).
I can’t even tell you how easy these were to make. Callum could easily make them for me while I’m next to him chopping veggies for supper. It’s all about the food processor people – though I definitely think you could try them without.
These crackers taste even better the next day because the flavors have a chance to get all comfy with each other! So go ahead and make them up a day ahead if you’re serving them for guests.
There are so many uses for these delicious crackers: croutons, decoration on a warm bowl of homemade soup, or slathered in almond butter for breakfast. You could even use them as crunchy bread crumbs.
I grind my own flax seed using a coffee grinder. So easy.
There’s also so much potential for these crackers flavour wise. Callum wasn’t keen on the rosemary flavour. I could easily leave it out and I know he’d like them.
You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free .