This was an experiment at cracker making that turned out really really well! I am going to try some gluten free crackers next. I used these to go with the green tomato chutney and they were an awesome pairing!!
Ingredients:
1/2 cup white flour
1 cup brown rice flour
1/2 cup golden flax seeds
1 cup boiling water
1 1/2tsp finely chopped fresh rosemary
1 1/2 tsp finely chopped fresh tarragon
Preheat oven to 300 degrees
Boil water and add to flax seeds soak for 30 min
While seeds are soaking lay a sheet of aluminum foil over top of cookie sheet.
Cover with layer of olive oil
Mix your flours in with the seeds, herbs and water to make a sticky dough. Oil your fingers and take dough to transfer onto cookie sheet.
Make another aluminum foil sheet covered with olive oil. This will go on top of the dough. With the dough sandwiched in the middle of oiled foil. Roll dough to sides and length covering cookie sheet in a thin layer approximately 2 to 3 millimeters thick.
Remove and peel back top layer of foil. Sprinkle the top with sea salt then Bake in 300 degree oven until golden brown and edges either crack or roll up. Approximately 30-40 minutes.
Posted from WordPress for Android
FEEORIN WOODS 