1-BOWL VEGAN GLUTEN FREE CRACKERS - CHRISTMAS RECIPES

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1-BOWL VEGAN GLUTEN FREE CRACKERS  - CHRISTMAS RECIPES

I have made these crackers many times and usually use a combination of almond flour, millet, which I grind up, amarynth and then use oat flour in place of the almond meal. The directions are followed exactly. Each and every time i make them, they fall apart when trying to cut with a cookie cutter. i am able to get maybe 10 crackers out of what i roll up and then have to keep rerolling and cutting. I use ice water – about 5 Tbsp, but it still doesn’t seem to hold together well. THe taste is great, but very discouraging and frustrating trying to make. I am a seasoned baker so am surprised this recipe gives me so much trouble.

Ingredients

• 1/8 tsp garlic powder (optional)
• 3.5 Tbsp neutral oil (i.e. grape seed or avocado oil)
• 3-5 Tbsp cold water
• 3/4 cup DIY Gluten-Free Flour Blend*
• 1 tsp fresh chopped rosemary
• 1/2 tsp sea salt
• 2/3 cup almond meal* (or sub gluten-free oat flour*)
• 1/4 tsp baking powder
• 2 Tbsp flaxseed meal

Instructions

1. Frist, Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust number of baking sheets if altering batch size).
2. Then Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combine.
3. Then add oil and pulse/use a pastry cutter or fork until crumbly.
4. Then Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. 
5. Then It shouldn’t need more than 5 Tbsp (amount as original recipe is written // adjust if altering batch size).
6. Next, Remove from processor or mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with wax or parchment paper. 
7. Lay another sheet of parchment paper or wax paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick (see photo).
8. Then Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares (or circles). Makes about 60 squares (amount as original recipe is written // adjust if altering batch size).
9. Transfer the dough (still on the wax paper or parchment) to a baking sheet and pop in the freezer for about 10 minutes to stiffen. 
10. Next, This will help them firm up and become easier to transfer to the baking sheet.
11. Once firm, use a spatula to carefully transfer the crackers to the parchment-lined baking sheet(s) in a single layer, making sure they aren’t touching to ensure even baking.
12. Next, Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from oven and let cool.
13. Enjoy immediately. Store leftovers covered at room temp for up to 1 week or in the freezer for 1 month.
14. Enjoy It !

Recipes adapted from :   shalomhomestead.com