tsp xanthan gum
½ tsp fine sea salt
3 tbsp extra-virgin olive oil
6 tbsp/90 ml whole milk or soy milk
1 egg beaten with 1 tbsp water
Preheat the oven to 350°F/180°C/gas 4. Line two rimmed baking sheets with parchment paper or silicone baking mats. In a small bowl, combine the sunflower, sesame, flax, and fennel seeds.
In a large bowl, whisk together the quinoa flour, cornstarch, cheese, almond flour, baking powder, xanthan gum, and salt. Add the olive oil to the dry ingredients in the bowl and mix with a fork or your fingertips until the mixture looks crumbly and streusel-like. Add the milk and stir until the dough comes together. Knead the dough in the bowl until it is smooth and cohesive, about 5 strokes.
Divide the dough into two balls. Dust a large piece of parchment paper with quinoa flour and place one ball of dough on it; pat the dough into a small rectangle. Cover with plastic wrap and roll the dough out between the sheets until it is ⅛ in/4 mm thick, lifting up the plastic now and then to make sure there are no creases in the dough. Remove the plastic wrap and, using a pastry wheel or pizza cutter, trim any irregular edges (save the scraps). Cut the dough into rectangles measuring 2 by 3 in/5 by 7.5 cm and transfer the crackers to the prepared baking sheets using a lightly floured spatula or bench scraper, spacing the crackers closely together.
Brush the crackers with the beaten egg and sprinkle them with the seed mixture, pressing gently with the bottom of a measuring cup to adhere the seeds to the crackers. Repeat the process with the second ball of dough, scraps, and the topping.
Bake the crackers until they are golden brown, 15 to 18 minutes, rotating the baking sheets once from top to bottom and from back to front while baking. Cool the crackers on a rack and store in an airtight container for up to 5 days.
CRACKER TIP: I prefer unhulled toasted sesame seeds for the topping in this recipe because the unhulled seeds are crunchier and have a nuttier flavor than the tiny white hulled variety (the ones you see on top of hamburger buns). Look for unhulled toasted (or “roasted”) sesame seeds at Asian markets and whole foods stores.
FLAX SEED PIZZA CRACKERS
The dough for these crackers is held together with flax seeds, which become slightly gelatinous when soaked briefly. That gelatin helps bind the ingredients together without gluten, while the sundried tomatoes, Italian seasoning, and aged cheese give them loads of “junk food” flavor, without any of the junk.
MAKES 40 CRACKERS
½ cup/75 g golden or regular flax seeds
⅓ cup/75 ml hot tap water
⅓ cup/55 g chopped oil-packed sundried tomatoes, plus 1 tbsp reserved oil
⅓ cup/25 g grated pecorino romano cheese
2 garlic cloves, chopped
4 large fresh basil leaves
1½ tsp Italian seasoning blend
1 tsp fennel seeds
1 tsp fine sea salt
¼ tsp freshly ground black pepper
¾ cup/80 g almond flour (or ½ cup plus 2 tbsp/80 g blanched, slivered almonds, ground in food processor)
½ cup/60 g chickpea flour
Preheat the oven to 325°F/165°C/gas 3. Cut a piece of parchment paper to fit your baking sheet. Place the flax seeds and hot water in the food processor bowl and let them soak until all the water has been absorbed and the mixture is gelatinous, 15 minutes.
Add the sundried tomatoes and oil, the cheese, garlic, basil, Italian seasoning, fennel seeds, salt, and pepper to the processor bowl. Process until the mixture it becomes a gummy batter, about 30 seconds, stopping a few times to scrape down the sides of the work bowl. Add the almond flour and chickpea flour and pulse until the mixture comes together into a sticky ball, 40 pulses.
Turn out the dough onto the parchment paper. With moistened fingers, form the dough into a square measuring 6 by 6 in/15 by 15 cm, cover with plastic wrap, and roll out the dough to an 11-by-6-in/23-by-15-cm rectangle aboutin/2 mm thick, lifting up the plastic now and then to make sure there are no
½ tsp fine sea salt
3 tbsp extra-virgin olive oil
6 tbsp/90 ml whole milk or soy milk
1 egg beaten with 1 tbsp water
Preheat the oven to 350°F/180°C/gas 4. Line two rimmed baking sheets with parchment paper or silicone baking mats. In a small bowl, combine the sunflower, sesame, flax, and fennel seeds.
In a large bowl, whisk together the quinoa flour, cornstarch, cheese, almond flour, baking powder, xanthan gum, and salt. Add the olive oil to the dry ingredients in the bowl and mix with a fork or your fingertips until the mixture looks crumbly and streusel-like. Add the milk and stir until the dough comes together. Knead the dough in the bowl until it is smooth and cohesive, about 5 strokes.
Divide the dough into two balls. Dust a large piece of parchment paper with quinoa flour and place one ball of dough on it; pat the dough into a small rectangle. Cover with plastic wrap and roll the dough out between the sheets until it is ⅛ in/4 mm thick, lifting up the plastic now and then to make sure there are no creases in the dough. Remove the plastic wrap and, using a pastry wheel or pizza cutter, trim any irregular edges (save the scraps). Cut the dough into rectangles measuring 2 by 3 in/5 by 7.5 cm and transfer the crackers to the prepared baking sheets using a lightly floured spatula or bench scraper, spacing the crackers closely together.
Brush the crackers with the beaten egg and sprinkle them with the seed mixture, pressing gently with the bottom of a measuring cup to adhere the seeds to the crackers. Repeat the process with the second ball of dough, scraps, and the topping.
Bake the crackers until they are golden brown, 15 to 18 minutes, rotating the baking sheets once from top to bottom and from back to front while baking. Cool the crackers on a rack and store in an airtight container for up to 5 days.
CRACKER TIP: I prefer unhulled toasted sesame seeds for the topping in this recipe because the unhulled seeds are crunchier and have a nuttier flavor than the tiny white hulled variety (the ones you see on top of hamburger buns). Look for unhulled toasted (or “roasted”) sesame seeds at Asian markets and whole foods stores.
FLAX SEED PIZZA CRACKERS
The dough for these crackers is held together with flax seeds, which become slightly gelatinous when soaked briefly. That gelatin helps bind the ingredients together without gluten, while the sundried tomatoes, Italian seasoning, and aged cheese give them loads of “junk food” flavor, without any of the junk.
MAKES 40 CRACKERS
½ cup/75 g golden or regular flax seeds
⅓ cup/75 ml hot tap water
⅓ cup/55 g chopped oil-packed sundried tomatoes, plus 1 tbsp reserved oil
⅓ cup/25 g grated pecorino romano cheese
2 garlic cloves, chopped
4 large fresh basil leaves
1½ tsp Italian seasoning blend
1 tsp fennel seeds
1 tsp fine sea salt
¼ tsp freshly ground black pepper
¾ cup/80 g almond flour (or ½ cup plus 2 tbsp/80 g blanched, slivered almonds, ground in food processor)
½ cup/60 g chickpea flour
Preheat the oven to 325°F/165°C/gas 3. Cut a piece of parchment paper to fit your baking sheet. Place the flax seeds and hot water in the food processor bowl and let them soak until all the water has been absorbed and the mixture is gelatinous, 15 minutes.
Add the sundried tomatoes and oil, the cheese, garlic, basil, Italian seasoning, fennel seeds, salt, and pepper to the processor bowl. Process until the mixture it becomes a gummy batter, about 30 seconds, stopping a few times to scrape down the sides of the work bowl. Add the almond flour and chickpea flour and pulse until the mixture comes together into a sticky ball, 40 pulses.
Turn out the dough onto the parchment paper. With moistened fingers, form the dough into a square measuring 6 by 6 in/15 by 15 cm, cover with plastic wrap, and roll out the dough to an 11-by-6-in/23-by-15-cm rectangle aboutin/2 mm thick, lifting up the plastic now and then to make sure there are no
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