Adventures in gluten free baking. Today I made some seed crackers from a recipe given to me by a friend. I kept them gluten free by using a gluten free flour mix. The recipe is in grams so I used a scale to weigh everything, makes it easy.

I used flax seed, sesame seeds, sunflower seeds, sliced almonds and a bit of nigella seed.

Here's the recipe:
160 grams of mixed seeds
50 grams gluten free flour mix ( you can use what you like)
30 grams of coconut oil, melted and cooled but still liquid
100 grams water
kosher salt, a little in the mix and sprinkled on the top

Mix thoroughly and spread thinly on parchment paper.
Bake at 300 degrees for 40 minutes and then open the oven door to let cool.

At about 20 minutes I took them out and scored them with a knife to make easier to break into fairly even sized pieces.

These are really good. I'm going to experiment with different combinations of seeds. Also might be good with cracked black pepper or a herb or even red pepper flakes. You can be creative with these. This recipe works really well.

This recipe makes about 36 2" x 1" crackers.
Each cracker contains: 37 calories, 3 grams of fat, 1.3 grams of carbohydrates and 1.2 grams of protein.

https://picasaweb.google.com/Sitara8...40804437730274

On Sat, 3 Jan 2015 14:10:35 -0800 (PST), ImStillMags
> wrote:

>Adventures in gluten free baking. Today I made some seed crackers from a recipe given to me by a friend. I kept them gluten free by using a gluten free flour mix. The recipe is in grams so I used a scale to weigh everything, makes it easy.
>
>I used flax seed, sesame seeds, sunflower seeds, sliced almonds and a bit of nigella seed.
>
>Here's the recipe:
>160 grams of mixed seeds
>50 grams gluten free flour mix ( you can use what you like)
>30 grams of coconut oil, melted and cooled but still liquid
>100 grams water
>kosher salt, a little in the mix and sprinkled on the top
>
>Mix thoroughly and spread thinly on parchment paper.
>Bake at 300 degrees for 40 minutes and then open the oven door to let cool.
>
>At about 20 minutes I took them out and scored them with a knife to make easier to break into fairly even sized pieces.
>
>These are really good. I'm going to experiment with different combinations of seeds. Also might be good with cracked black pepper or a herb or even red pepper flakes. You can be creative with these. This recipe works really well.
>
>This recipe makes about 36 2" x 1" crackers.
>Each cracker contains: 37 calories, 3 grams of fat, 1.3 grams of carbohydrates and 1.2 grams of protein.
>
>https://picasaweb.google.com/Sitara8...40804437730274

I make something very similar, except it's in the form of a loaf, not
a cracker. After it's cooked you slice it very thin, and serve with
soft cheese. Here's the recipe:

1 cup ground flax
1 cup sesame seeds
1 cup slivered almonds
1 cup pumpkin seeds
1 cup sunflower seeds
5 eggs
1/3 cup olive oil

Mix it up, spoon into a greased loaf pan, and bake at 325 for an hour.
Cool and store in the fridge.

Make sure your loaf pan is well greased. Alternately, you can do the
parchment paper thing so you can lift the loaf out of the pan.

I usually make half the recipe and bake it in a small loaf pan. It's a
very flexible recipe - you can substitute different nuts and seeds if
you don't have exactly what is called for, and you can substitute egg
whites for the whole eggs if you want. I sometimes make it with
chopped apricots added, as well as some cinnamon.

Doris

On 1/3/2015 7:43 PM, Doris Night wrote:
> I make something very similar, except it's in the form of a loaf, not
> a cracker. After it's cooked you slice it very thin, and serve with
> soft cheese. Here's the recipe:
>
> 1 cup ground flax
> 1 cup sesame seeds
> 1 cup slivered almonds
> 1 cup pumpkin seeds
> 1 cup sunflower seeds
> 5 eggs
> 1/3 cup olive oil
>
> Mix it up, spoon into a greased loaf pan, and bake at 325 for an hour.
> Cool and store in the fridge.
>
> Make sure your loaf pan is well greased. Alternately, you can do the
> parchment paper thing so you can lift the loaf out of the pan.
>
> I usually make half the recipe and bake it in a small loaf pan. It's a
> very flexible recipe - you can substitute different nuts and seeds if
> you don't have exactly what is called for, and you can substitute egg
> whites for the whole eggs if you want. I sometimes make it with
> chopped apricots added, as well as some cinnamon.
>
> Doris
>
This sounds wonderful! Too bad I have to avoid all those seeds. If I
ever get to a point where I can eat seeds again I surely will think of
making something with flax, sesame, almond, pumpkin, sunflower seed.
Um, I probably won't try to eat them all at once.

I do miss the taste of toasted nuts and seeds. They add a nice touch to
a lot of recipes.

Jill