Who likes salty crunchy foods (frantically waving hands high over here)?! And any of you not able to eat nuts, don’t want all the typically added junk or just craving a cleaner cracker? Then you’ve come to the right place, my friends, because I have a new recipe that I’m super totally stoked about: Nut-free paleo crackers. Let’s take a look!
- 1/2 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/4 cup ground flax seeds
- 2 tbsp chia seeds
- 3/4 cup cassava flour
- 1/2 cup tapioca flour
- 1 tsp salt
- 1 1/2 cup water
- Trader Joe’s Everything But the Bagel seasoning
Preheat oven to 350 degrees F. Line a baking sheet (or two) with a Silpat.
In a high-speed blender (a food processor will likely also work), grind the sunflower, pumpkin, flax and chia seeds together (30 seconds). Dump the ground seeds into a medium-sized bowl, and add the cassava and tapioca flours as well as the salt. Mix to combine.
Add the water and mix together with a spatula. Dough will be thick. IMPORTANT: Put dough in refrigerator for 30 minutes before removing to roll out.
Place chilled dough on the prepared baking sheet (on top of Silpat) and place a piece of wax paper on top of the dough. Roll with a rolling pin until dough is the thickness of a cracker.
Remove wax paper, and sprinkle seasoning on top. Very gently press seasoning into cracker dough.
Cut with a pizza cutter into cracker shapes before placing in preheated oven for 45 minutes. Check crackers around the 40 minute mark to ensure they are not browning too much. Let cool and enjoy!