You’re just five ingredients away from enjoying the crisp and crunch of this gluten-free and vegan rosemary crackers recipe.

It’s easy to feel reckless with your diet when you’re a snacker. But if you reach for unprocessed snacks instead of processed, high-sodium ones, there’s no room for shame in your snacking game. This gluten-free and vegan rosemary crackers recipe is a five-ingredient concoction that has as much snap and flavor as it does wholesome nutrition.

What’s in Them

I’ll keep this section as short as the ingredients list: gluten-free flour mix, flax meal, rosemary leaves, coconut oil, and water. We’re talking high-fiber, high-protein crackers with the high-heat resistant fat coconut oil and the earthy fragrance of rosemary.

Why Homemade

Not many people make their own crackers, especially when there are so many varieties on the market, including gluten-free and vegan ones. But even when something seems perfect – say, a brand that checks off all of your dietary preference boxes – there is that silenced understanding that any company will still try to cut corners in ways the home cook (that’s you!) wouldn’t dare.

The idea of homemade crackers also feels intimidating – it seems like it would involve special mass-production machinery to achieve that iconic cracker crisp, thinness, and uniformity. But crackers are actually very easy to make. In fact, they’re nearly foolproof. So, why not spice up your cracker game with a little homemade flair? There’s nothing more delicious than the fruits of home kitchen labor, so roll up your sleeves for a whopping 30 minutes, make this five-ingredient gluten-free and vegan crackers recipe, and thank me later.

How to Serve

You can serve the crackers on a cheese plate, filled with a variety of raw goat and sheep cheeses (easier to digest than regular cow’s milk cheese), or give delectable vegan cheeses a go. You can nosh on the crackers without any topping, too — they’re that good! There are hundreds of ways to enjoy crackers, so don’t hold back!

Gluten-Free Rosemary Crackers Recipe

Serves two to four

Ingredients

• 2 cups gluten-free flour mix (I use Bob’s Red Mill’s flour)
• 5 tablespoons flax meal
• 2 tablespoons fresh rosemary leaves
• 1/2 teaspoon sea salt
• 5 tablespoons coconut oil, melted
• 1/2 cup water

Directions

Preheat the oven to 400 degrees Fahrenheit.

In a food processor, pulse together the flour, flax meal, rosemary, and sea salt. Slowly add in the coconut oil and water. Continue to pulse the mixture until it begins to form a ball. If it is too wet, add more flour. If it is too dry, add more water. You should be able to work with the dough, forming a ball, without it sticking to your hands.

Remove the dough from the food processor and form a tight ball. Place it between two sheets of parchment paper and use a rolling pin to roll the dough thin. Remove the top parchment paper and use a pizza cutter to slice the rolled-out dough into cracker shaped sizes. You can keep the dough as it is – sliced without separating the individual crackers.

Transfer the parchment paper to a baking sheet and bake the crackers for 10 minutes, or until the dough is lightly browned and crisp. Let the crackers cool and then carefully snap them apart from one another. Serve and enjoy!

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The post 5-Ingredient Gluten-Free and Vegan Rosemary Crackers appeared first on EcoSalon.

A cracker that’s jam-packed with everything that’s good for you.

I recently found myself in an upscale grocery store pulling an overpriced box of “Flackers” down from the shelf. There was a dinner party and I was out of time, but let’s be honest: crackers are the last thing you should be paying top dollar for, especially when you can make a delicious version yourself.

These five seed crackers (my mother gets credit for the original recipe) are as easy as mixing some seeds and nuts in a bowl and letting them sit for awhile, and you end up with a crunchy, gluten-free, vegan cracker that’s healthier than you may wish to admit. Top them off with Olive and Cilantro Tapenade and you have your new favorite appetizer.

Five Seed Crackers

Ingredients

• 1 cup flaxseeds
• 1/2 cup pumpkin seeds
• 1/2 cup sesame seeds
• 1/2 cup sunflower seeds
• 1/2 cup finely chopped hazelnuts
• 3 tablespoons chia seeds
• 1 teaspoon cumin powder
• 1 teaspoon sea salt
• 1 cup water

Directions

Combine water and flaxseeds in a bowl and let sit for three hours.

Mix in rest of ingredients and let sit for an additional hour.

Spread out mixture onto lined baking sheet (a Silpat works great for this) and bake for 45 minutes at 300F.

Reduce heat to 230F and open oven door to let out steam. Bake for another 15-30 minutes and open door again. Check how crispy the crackers are by breaking off a corner. If they still feel soft, bake for an additional 15-30 minutes.

Let cool, and then break into pieces. You will find that you will get some small crumbles. Keep those on hand for sprinkling over salad or your morning yogurt.

Store in an airtight container.

Note: I prepped the flaxseeds and promptly forgot about them – these things happen sometimes – and when I returned home later in the day, the flaxseeds had been soaking for much more than the recipe recommended three hours. I added in the rest of the seeds, let them sit for about an hour and then baked. In this case, letting them sit longer meant slightly less baking time, only about 20 minutes after reducing the oven to 230F.

Olive and Cilantro Tapenade

Ingredients

• 1 6-ounce can of organic black olives
• 1/2 of a roasted pepper, chopped
• 1/3 cup chopped cilantro
• 1 tablespoon olive oil
• 1/2 cup almonds
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

Mix all ingredients in food processor until well blended. Store in airtight container in refrigerator until serving.

Don’t love cilantro? This recipe is just as good without it.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!

The post Sunday Recipe: 5 Seed Crackers with Olive and Cilantro Tapenade appeared first on EcoSalon.