Crackers are great little gems to have tucked away for the random occasion when you need something quick, savory and snappy. They shine in celebratory times where they make there subtle, but necessary, appearance on party trays. They come to the rescue during more dismal times–acting as the only food some folks can stomach when feeling under the weather. They also work well as a simple and delicious snack, for no good reason at all.
Store bought gf crackers can be quite costly, though. I’ve seen small (teeny) bags of them in my grocery store selling for seven dollars. Seven! Now, I appreciate a good snack that won’t compromise my health just as much as the next gal–but seven dollars? That’s just silly. And a darn good reason to make your own crackers from scratch. This particular recipe reminds me of a goldfish cracker with more sophistication, an extra dose of crunch, and a subtle touch of curry.
Spicy Cilantro Crackers ~Vegan & Gluten Free
makes about 60 crackers
Preheat oven to 350 °F.
In large mixing bowl, combine besan, 1/2 cup sorghum flour, potato starch, nutritional yeast, xanthan gum, salt and spices. Mix together well so that each flour has been completely blended.
Stir in olive oil, ensuring even distribution throughout flours. Your flour mix will become somewhat crumbly. Stir in water, and knead briefly with hands until a sticky dough is formed. Use a fork or your hands to incorporate the remaining 1/2 cup sorghum flour. Fold in cilantro, and mix well with your hands until there are little flecks of green scattered throughout your dough.
Roll dough out onto a lightly floured surface to about 1/8 of an inch thickness. Cut cracker shapes with a small round cookie cutter… or use a pizza cutter to cut into rectangles.
Scoop up with very flat spatula and place onto ungreased cookie sheet. Bake in preheated oven for 35 minutes, or until they turn lightly golden brown. If you under bake them, they won’t be very crunchy.
Let cool completely and then munch away!