Sometimes feeding myself can be a bit challenging! I’ve been a label reader for many years, so I will typically choose to make most things from scratch, rather than buying pre made foods. I mean, seriously, nobody should be eating all those nasty chemicals anyway! No wonder people are getting more autoimmune diseases every dang year! I’m sure there’s a plot designed to make us sick and I’m doing whatever I can to avoid that!
However, there are some things that I always just thought would be ridiculously hard to make at home, so I never bothered to try. Like crackers, for instance. You can go to the store and find a huge variety of crackers, and some of them don’t even have an extensive list of ingredients! There are plenty to choose from, even for someone like me who eats gluten free!
Cue in the food sensitivity testing….lo and behold the options have suddenly narrowed considerably! My list of foods to avoid contains pea, corn, potato…..many GF crackers contain at least one of those starch options. Even some of the rice crackers!
So, me being me, I’ve found some recipes for crackers, and they’re not really that hard to make….actually they’re pretty simple, at least this recipe is. Enjoy!
Preheat your oven to 425 F and gather your ingredients.
I use my Vitamix to make oat flour and flax meal and,
if I didn't have almond flour on hand, I'd make that too.
Mix together the oat flour, rice flour, almond flour,
flax meal, salt and pepper. I used ancho pepper this time, but black pepper, or chili powder are great too!
Then mix together the avocado oil, water and essential oils. I used black pepper and rosemary this time, but I've also used basil, caraway, and oregano.
I only use Young Living essential oils and heres why:
Then mix the wet ingredients into the dry ingredients.
Roll it all into a ball and knead it for a minute or two.
Place it between two layers of parchment paper on a cookie sheet and roll it out to an even 1/8 inch thick. Then cut it into decent sized squares. I got two dozen nice sized crackers. They can definitely be cut into smaller, bite sized crackers but I like to load them up with avocado or other spreadables cause that's how I roll!
I like to top these tasty little critters off with a sprinkling of mixed seeds. Pumpkin, sunflower, chia, hemp, buckwheat, flax etc. Be adventurous and use whatever strikes your fancy!
Then I put the top parchment paper back on and roll the rolling pin lightly over it again to press the seeds in.
Toss it in the oven for about 15 minutes and keep an eye on it so it doesn't burn. Not that I've ever done that or anything!
Once it's cooled off, break it apart and enjoy your crackers!
Printable recipe here:
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