Mesquite flour, naturally gluten-free and made from the pod of the mesquite tree, is slightly sweet and nutty with a hint of cinnamon. Mesquite is high in fiber, protein, and antioxidants. Plus, it's a good source of minerals, such as potassium, zinc, and magnesium. Combined with almond flour, blueberries, and sea salt, mesquite flour creates crackers that are tasty enough to enjoy on their own or topped with your favorite creamy goat chevre.
Gluten-Free Blueberry Mesquite Crackers
1 tsp EnerG egg replacer
2 Tbsp warm water
¼ cup mesquite flour
1 ½ cups blanched almond flour
¼ cup potato starch
¼ tsp coarse sea salt, plus more for sprinkling
¼ tsp freshly ground black pepper
¼ tsp baking soda
¼ tsp baking powder
1/3 cup freeze-dried blueberries (If you can’t find freeze-dried blueberries try a tsp of your favorite herb mix or just sprinkle the crackers with sea salt.)
2 tsp extra-virgin olive oil
2 Tbsp hemp or other non-dairy milk
Almond flour, for dusting
1. Preheat the oven to 325 F.
2. In a small bowl, mix the egg replacer and warm water until frothy and set aside. In a large bowl, whisk the dry ingredients.
3. Gently crush the berries with a rolling pin.
4. Whisk all but 2 tsp of the crushed blueberries into the dry mixture. In a separate glass measuring cup, stir together the oil, milk, and the egg replacer mixture.
5. Add the wet ingredients to the dry. Stir until fully combined. Pull the dough together into a ball.
6. Lightly dust a silicone mat or parchment paper with almond flour. Cover the dough with parchment and roll it out to the edges of the mat, about 1/16-inch or less thick.
7. Cut the crackers lengthwise (a pizza cutter works well for this) into about 2-inch strips. (Do not separate the strips.) Sprinkle with the remaining crushed blueberries and salt. Gently press the blueberries and salt into the dough with the rolling pin.
8. Transfer to a cookie sheet and bake until the outer edges of the crackers are just beginning to brown, 10 to 12 minutes. Turn off the oven and open the door, leaving the crackers inside. After about five minutes, close the oven and let the crackers sit 10 minutes more. Remove. Let cool and then break into 2- to 3-inch strips.
Store in an airtight container in the fridge and enjoy over the next week.
Nancy Kohler is a career woman, wife, and mother recently diagnosed with multiple food sensitivities. Shortly after her diagnosis and foray into the world of allergen-free cooking she decided to document her cooking journey in her food blog, The Sensitive Pantry. All of her recipes are gluten-free and many are also vegan and free of eggs and dairy.