I got this recipe from a sweet friend of mine who, like me, is trying to live just a little bit healthier. They are delicious none the less and you can add spices to them depending on what you need them fore.
I will bring a small WARNING though: These crackers are really heavily packed with fibers, so if your stomach is not used to many fibers, go easy on them. Maybe have one cracker and wait a day or so to see how your body takes it. I know it is hard, because they are really really good, and one doesn’t seem enough. But thrust me on this, if your are not used to many fibers, and especially if you forget to drink plenty of fluids, you will get constipated 🙂
So like i said you can add spices to the dough, like rosemary, thyme, basil, paprika or whatever you are in the mood for. But for now i will just give you the basic recipe:
Gluten free fiber crackers
Recipe for about 30 crackers
100ml Flax seeds
100ml Almonds
200ml Sunflower seeds
200ml Sesame seeds
100ml Chia seeds
3 tbsp Psyllium huskes
2 tsp Salt
2 tsp baking powder
400ml water
Blend the flax seeds and almonds till they have a flour like consistency.
Mix all the ingredients together and let the dough sit for a couple of minutes to let the fibers absorb the water. It will not be as firm as bread dough.
Divide the dough into two and place one half on a piece of backing paper. Place another piece of paper on top and role out the dough until is is about 5mm thick.
The trick to making the edges straight is to fold back the top paper, then fold the bottom paper at the edge of the dough to create a straight line and squeeze the dough towards the corners. Fold the papers back and repeat on the other sides.
Remove the top paper and place the bottom paper with the dough on it on a backing tray.
Now you cut out the crackers in the size you want them. Preferably with a pizza cutter. It doesn’t have to be a clean cut, just enough so you can break apart the crackers once they are backed.
Place the backing tray in the middle of the oven and bake at 160°C for 1 hour. Check on the crackers a couple of times during backing. The thickness of the crackers determines the backing time. It is OK if they are a tiny bit soft when you take them out, they will harden a bit more as they cool down.
You can bake both portions of the crackers on two plates at the same time, or bake one after the other.
Enjoy
