Home Made Crackers

These days, I have been enjoying going to stores less and experimenting with making my own versions of products I have bought packaged in the past.

Crackers are a great example of a food that is healthier and much less expensive when made at home. Try this recipe and alter it as your taste buds and dietary needs require.

As always, listen to your body to hear what’s going to be most supportive for you. If you would like to learn more about deep listening, feel free to schedule a complimentary consult with me here.

GLUTEN FREE CRACKERS

Cook 1/2 cup kasha (toasted buckwheat groats) in 1 1/2 cups of water. Stir well to be sure to cooks thoroughly and turns into porridge.

Cook 1/2½cup quinoa in 1 cup water.

Preheat oven to 300 degrees.

Mix kasha and quinoa in a bowl.

Add:

• 1/4 teaspoon each: salt and thyme

• 2 tablespoons flaxseed meal

• 1 tablespoon olive oil

• 2 tablespoons sorghum or brown rice flour

If mixture is a bit dry, add water. Mix well.

Line a cookie sheet with parchment / baking paper and spread mixture in a thin layer.

Bake at 300 degrees for 40 minutes. Turn off the oven and let the cracker sit in the oven for an hour or so.

Allow to cool completely before cutting into your favorite shape and storing in paper bags.

Enjoy with hummus or your favorite spread.