Are you a grain-free eater who really, really misses being able to eat your favorite cheeses, dips, and spreads atop a crisp, hearty whole-grain cracker? Well, drop that lonesome piece of cheese and weep no more, because we've got a 100% grain-free, gluten-free, and guilt-free crispbread recipe that'll give you that toasty, wholesome crunch that you crave.
Things You’ll Need
1/2 cup chopped nuts of your choice (recommended: almonds, walnuts, pecans, hazelnuts)
1/4 cup raw sesame seeds
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
2 tablespoons chia seeds
2 tablespoons flax seeds
1 tablespoon flax meal
Dash of salt
2 tablespoons coconut oil
1 1/4 cup warm water
Rotary pizza cutter or long knife.
Seasonings of your choice (optional, e.g. dried herbs, spices, seasoning salts)
Preheat your oven to 325 degrees Fahrenheit. In a mixing bowl, add all nuts, seeds, and a dash of salt, then whisk to thoroughly combine.
In a separate bowl, add 2 tablespoons of coconut oil to 1 1/4 cup of warm water. If the coconut oil is solid, stir the water until it's melted.
Pour it into the nut and seed mixture.
Stir until thoroughly combined.
Set aside for 8 to 10 minutes to allow the mixture to thicken.
Line a baking sheet with parchment paper. Pour the thickened mixture onto the parchment-lined baking sheet and spread into a rectangle approximately 11 x 12 inches.
Bake at 325 degrees Fahrenheit for 45 minutes.
Remove from oven and reduce the heat to 170 degrees Fahrenheit. Score the crackers using a rotary pizza cutter or long knife. Be gentle, as the centermost crackers will still be soft and easily torn.
If desired, sprinkle with extra salt and your choice of herbs, spices, and/or seasoning blends.
Return to the oven and bake at 170 degrees Fahrenheit for approximately 1 1/2 hours, give or take, until the crackers are crisp.
The crackers around edges tend to bake faster than the center crackers, so I recommend removing the outermost crackers from the sheet when they're finished, and return the sheet to the oven to allow the rest to completely crisp.
Remove from the oven, let them cool, then break apart at the score lines.
Enjoy as you would any cracker. They're especially yummy topped with crabmeat salad.
Happy grain-free eating!