These Gluten-Free Super Seed Crackers are super easy to make and super tasty! Serve them up with hummus or white bean dip.
Ready in 30 minutes
So, I neglected to mention a pretty huge thing that happened to me this past week. I blame the hub-bub of the holidays, but somehow, I forgot to tell you guys that my second cookbook, Chia, Quinoa, Kale, Oh My! was officially released this past week!
If you preordered the book (THANK YOU!), it shipped early, and you’ve probably had it in your hands for a few weeks now. I hope you’re absolutely loving it! If you haven’t yet ordered it, please hold for the following sales pitch.
I promise this will be the first and last time I unabashedly plug my book.
I poured my heart and soul (and maybe some tears) into this book. I am so incredibly proud of the final product, and I’m would be absolutely honored to have a spot in your kitchen. This book has over 100 recipes that are clean, healthy, crazy delicious, and focus on using your favorite superfoods in new and interesting ways. There are recipes using old-standby superfoods such as spinach and oats, but also recipes that’ll help broaden your superfood horizons. I show you how to cook with goji berries, hemp seeds, amaranth and over 30 other superfoods!
Each recipe has at least one (and most have multiple) full-color photo shot by me in my very own home kitchen. Each recipe was tested over and over again to make sure they’re successful when you go to try your hand at them. The book is also packed with tons of great information about superfoods and little tid-bits of advice from me. Right now, this book is selling on Amazon for only $16.46—and while I might be a little biased, I think there is way more that 17 bucks worth of usefulness in these pages.
End of pitch. Let’s talk crackers.
There are a lot of really incredible recipes in my new cookbook (at least, I think they’re incredible). And out of all of those recipes, I think these super seed crackers are one of my favorites because they are so incredibly simple that it makes it feel almost too easy to eat healthfully. Like, it’s supposed to be harder than this, you know? Except it isn’t. Healthy eating doesn’t have to be hard, expensive or time-consuming, and recipes like these crackers prove that!
We’re a big cracker-eating household. We eat them with salad or soup. We eat them as a snack with hummus or white bean dip. When I first started learning about what it meant to truly eat healthfully, I started to investigate the ingredients on the crackers we loved, and I was shocked by what I found. They were packed with so much crap. Nasty chemicals, artificial flavors, artificial colors, and so, so, so much sodium! We immediately started buying “better” crackers. You know the ones. The ones from the expensive aisles at the grocery store. The ones that have great ingredient lists, but cost $5 for about 10 crackers.
Finally, after dropping $20 just on friggin’ crackers during one grocery shopping trip, I was fed up, and decided to make my own crackers at home. I figured it would probably be time-consuming and complicated, but it would be worth it to save some cash. I was pleasantly surprised when I found out making crackers at home was actually really quick and incredibly easy. I never looked back to those $5 a box crackers! Making crackers at home is the way to go, especially if you have any dietary concerns.
These gluten-free crackers are incredibly simple to make, but also incredibly adaptable. I was on an amaranth kick while I was developing this recipe (hence the whole section in my book on amaranth), so I decided to make the dough for these crackers using nutrient-dense and gluten-free amaranth flour. Most major grocery stores have a gluten-free baking section, and in most of those sections, you’ll find amaranth flour (Bob’s Red Mill makes a great one).
But since these super seed crackers are so adaptable, you don’t even need to use amaranth flour if you don’t want. You can use other gluten-free flours (like millet flour or garbanzo bean flour), you can also try it out with whole wheat flour, but the result is a bit more chalky. The non-wheat flours really help keep the crackers nice and crisp.
The add-ins for these super seed crackers are also completely adaptable. In the cookbook, I call for a full cup of sesame seeds. The resulting cracker is deeply sesame-y, crunchy, and delicious. But here, I’m urging you to mix it up a little bit. I like doing a full cup of mixed super seeds. Try a quarter cup each of whole flax seeds, chia seeds, hemp seeds, and sesame seed. So delicious, and so good for you.
Adapted from Chia, Quinoa, Kale, Oh My!