Savory Gluten-Free Crackers

by Maggie on April 17, 2012

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I think most of you know what a few of my favorite things are: cookies, muffins, smoothies, and pumpkin seed flour!

I’m slightly obsessed with it lately, but that’s a good thing. Pumpkin seed flour is a super nutritious way to get some vitamins and minerals from your diet. You must use raw pumpkin seeds though! Roasted pumpkin seeds don’t have the same oil content, or the same nutritional value.

This recipe for gluten-free crackers was born for a good cause. My friend Tess from Healthy Blender Recipes has an amazing giveaway going on this month.

She’s teamed up with KitchenAid USA (and some amazing gluten-free bloggers) to give away an artisan mixer!

I adore my KitchenAid Mixer. Of course it’s cherry apple red.

Naturally I used my mixer to whip up these easy, nutritious, melt-in-your-mouth crackers. You could definitely do it by hand, but if you don’t have a mixer yet, now’s your chance to WIN one.

Savory Gluten-Free and Vegan Crackers

1 1/2 cups pumpkin seed flour (finely ground raw pumpkin seeds)
¾ cups sorghum flour
2 tsp dried rosemary leaves
1 tsp baking powder
1 ½ tsp fine sea salt
1 tbsp psyllium husks

½ cup water
1/3 cup extra virgin olive oil
coarse sea salt for sprinkling

Preheat the oven to 400 degrees.

In the bowl of your KitchenAid (using the paddle attachment), combine the flours, rosemary leaves, baking powder, fine sea salt, and psyllium husks.

Add the water and olive oil to the dry ingredients and mix until well combined.

Let cracker dough sit for 5 minutes. Dough will be slightly wet, but you should still be able to shape it with your hands.

Place dough onto a large piece of floured parchment paper – I used extra pumpkin seed flour. Flour rolling pin (as necessary) to prevent sticking and roll dough until about ¼ inch thickness.

Place rolled dough onto baking sheet (leave it on the parchment paper) and score into desired shapes using a pizza wheel or a knife. Sprinkle with coarse sea salt and lightly press into the cracker dough.

Bake at 400 degrees for 25-30 minutes, rotating tray after 16 minutes.
Let cool to touch and then remove to a wire rack to cool completely.

*I’ve been using pumpkin seed flour a lot lately and I love it. I buy raw pumpkin seeds and grind them to make my own pumpkin seed flour. I use an old coffee grinder. It’s so simple and so nutritious!

Head over to Tess’s blog and enter her giveaway. And don’t forget to come back so you can make these crackers (they go oh so well with dairy-free pesto ).

Did you miss yesterday’s KitchenAid giveaway recipe? Alta shared her recipe for Lemon Earl Grey Cookies. Tomorrow Amie from The Healthy Apple is sharing a savory scone recipe.
Find these and many more slightly indulgent recipes at Simply Sugar and Gluten-Free.