Whole Living Daily

G-Free Friday: Flax, Chia, and Sesame Seeded Crackers

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A gluten-free and vegan cracker that not only tastes far superior to store-bought options, but also provides healthy fiber from whole-grain flour and a trio of seeds.

Flax, Chia, and Sesame Seeded Crackers

Gluten-free, vegan

1 tablespoon chia seeds

¼ cup hot water

1 cup almond meal (or 1 cup The Pure Pantry Organic All-Purpose Baking Mix)
¾ cup amaranth flour, plus more for dusting
¼ cup flax seeds
2 tablespoons sesame seeds
½ teaspoon baking powder (omit if using baking mix)
1 clove garlic, pressed
1 teaspoon onion powder
1 teaspoon Herbs de Provence
1 teaspoon fleur de sel
¼ cup olive oil

1. Whisk together chia seeds with hot water and let stand 2 to 3 minutes. Meanwhile, combine all dry ingredients in a medium bowl.  Add olive oil and chia-water mixture over dry ingredients and blend together with an electric mixer or fork.

2. Roll out mixture on parchment paper dusted with amaranth flour. Cut dough with small round cookie cutter and transfer to a parchment-lined baking sheet.

3. Bake at 350 F until golden brown, 15 to 18 minutes. Let cool completely before removing from cookie sheet.

Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.

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Comments (2)

  • These were delicious! I used spelt flour instead of the amaranth, and chick pea flour in place of the almond meal. I will be keeping this recipe! I might even make another batch tomorrow! (also, I added some salt)

  • Great alternative grains Marya! Thanks for sharing your changes! Elizabeth

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