Crackers that are free of everything but taste!

Hi Bakers, 

Should you make your own seeded crackers, or is it a waste of time? I get so mad eating expensive and tasteless gluten-free crackers, so I decided to try making them myself…but was it worth it??

I would 100% make these again; my only complaint is that I wanted them to be crisper. I loved the simple way they came together and the healthful ingredients in them. 

The pumpkin and pumpkin spice with seeds and dried cranberries were festive and delicious. These crackers are a beautiful gluten-free addition to any winter table. Thinking of trying them? Here are my thoughts to help you decide. PS: After writing this, I’m heading downstairs to make another batch right now! Enjoy! Carolyn

Pros:

pretty

taste good

easy to make

free of gluten, dairy, egg, grains

full of fiber and nutritious

Cons:

long bake time (more like drying)

not as crisp as I hoped

Gluten-Free Pumpkin Cranberry Holiday Seed Crackers

Modified from Tasty, Thrifty, Timely’s Recipe for Seeded Crackers

Makes two 10” x 15” sheets of crackers (to be broken apart)

Dry Ingredients

1/4 cup blanched almond flour

1/2 cup golden flax seeds, ground

1/4 cup black chia seeds

1/3 cup raw shelled pumpkin seeds

1/3 cup finely chopped dried cranberries

1/4 teaspoon pumpkin pie spice

1/8 teaspoon salt

Wet Ingredients

3/4 cup water

1/4 cup pumpkin puree

1 1/2 tablespoons maple syrup

Preheat the oven to 275F. In a large bowl, whisk together the dry ingredients and set aside. Mix wet ingredients in a small bowl. Pour wet ingredients over the dry and mix thoroughly, making sure there are no dry spots. You may need to scrape the bowl with a spatula to get everything combined. Smooth the surface of the dough and let it hydrate for 15 minutes. Divide the dough in half and spread it onto a sheet of parchment paper. Make the dough into a flat rectangle as thin as possible. I like to cover the dough with another sheet of parchment** and roll it out. Remove the top sheet of parchment and smooth the top of the dough if needed. Sprinkle with salt if desired. Bake for about 2o minutes and then rotate the pans in the oven. Continue cooking for another 20 minutes or until the crackers are browned at the edges and dry to the touch. Cool in the oven to dry them out even more. Break cooled crackers into pieces. Store in an airtight container for up to a week.

Want to try the dip I made too? 

Easy Hot Honey Dip: Take a block of whipped and softened cream cheese (or dairy-free) and top it with 1 tablespoon of Trader Joe’s Chili Onion Crunch (or other chili oil) mixed with 3 tablespoons of honey. Garnish with some cranberries, rosemary, and a bunch of your seeded crackers too.

**Parchment paper is essential; without it, the dough sticks to the rolling pin and is hard to get thin enough to crisp.