Rosemary Multigrain Crackers
- ahwcweb
- 13 hours ago
- 1 min read
Rosemary Multigrain Crackers
Yield: 8 10-Cracker Servings
Ingredients:
1 cup quick oats
¼ cup Brazil nuts
2 Tablespoons walnuts
¼ cup brown rice flour
¼ cup sorghum flour
2 Tablespoons buckwheat flour
¼ teaspoon salt
½-1 teaspoon rosemary, crushed
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon xantham gum
3 Tablespoons extra-virgin olive oil
5 Tablespoons cold water
Non-stick pan spray
Directions:
In a dry blender, grind oats and nuts to a powder.
Pour mixture into a mixing bowl. Add remaining dry ingredients. Mix well. And make a well in dry ingredients.
Pour wet ingredients into the well of dry ingredients and mix well with a sturdy spoon.
Preheat oven to 350°F. Spray 2 large baking sheets with pan spray.
Roll out half of the dough on each baking sheet with a rolling pin or cup (sprayed with pan spray) until thin. Cut into 1-inch cracker squares. Prick with a fork.
Bake for 30-35 minutes or until nice and crispy. May need to remove the outer edges and allow the crackers in the center to cook longer.
Allow crackers to cool completely, then transfer to an airtight container.
Hint: Can be frozen.
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