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Saturday, June 7, 2014
Grain and Nut Free Pizza Crackers.
photo from dailybites.com
One of my favorite bloggers here has come up with some dynamite grain free and nut free pizza crackers. I know some people are sensitive to sesame seeds, but you can always leave those out. This blogger boggles my mind!
Yield: Yield will vary depending on size of crackers
These grain-free crackers pack all of the flavor of pizza into a convenient and portable snack!
1/4 cup sun-dried tomatoes (not oil packed)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 teaspoon fennel seeds
1 teaspoon salt-free Italian seasoning
1/2 teaspoon granulated garlic powder
1/2 teaspoon chili powder
1/4 teaspoon sea salt
1 tablespoon raw sesame seeds
Preheat the oven to 350ºF.
Place the sun-dried tomatoes in a bowl and cover them with hot water. Set aside to soak for 10-15 minutes.
In a food processor fitted with the steel blade, combine the sunflower seeds, pumpkin seeds, fennel, Italian seasoning, garlic powder, chili powder, and salt. Process for 30 seconds.
Drain the sun-dried tomatoes, reserving the liquid. Chop the tomatoes and add them to the food processor along with the sesame seeds. Pulse until sun-dried tomatoes are reduced to small flecks and incorporated into the seed mixture. With the machine running, slowly add 2 tablespoons of the reserved tomato liquid. Process until a rough dough forms.
Transfer the dough to a large sheet of parchment paper. Use your hands to pat it into a thick rectangular mass. Place another piece of parchment on top of the dough. Roll out the dough to about 1/8-inch thickness. The thinner you roll it, the crispier your crackers will be. Remove the top sheet of parchment paper. Trim any jagged edges with a pizza cutter.
Transfer the dough, parchment paper and all, to a baking sheet. Use the pizza cutter to cut the dough into cracker shapes. Bake for 15-20 minutes, rotating the pan once halfway through, until golden brown and firm to the touch. Cool completely on the baking sheet, then break along the pre-cut lines into crackers. Store in an airtight container at room temperature.
- See more at: http://www.dailybitesblog.com/#sthash.mMkC4Y1f.dpuf