The gluten-free seed crackers are a real treat, perfect to enjoy at any time of the day, to accompany a savory breakfast, with a salad, or as a snack. They are quick to prepare and require only 30 minutes of resting time to soften the seeds and are ready in 15 minutes of baking. Furthermore, they keep for a long time, up to 1 month, so we can make a good supply. I recommend putting them in a paper bag, like those for bread, to keep them always crispy and dry. I used a mix of sunflower seeds, pumpkin seeds, white and black sesame seeds for a total of 3 oz. 1 tbsp of flaxseed flour and 1 tsp of chia seeds. I recommend following these guidelines, otherwise, it will be necessary to recalibrate the amount of water if more chia seeds are added.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup gluten-free rice flour
- 1 cup water
- 4 tbsp extra virgin olive oil
- 1 pinch salt
- 3.5 oz mixed seeds (see tips)
Tools
- 1 Bowl
- 1 Whisk
- 2 Baking sheets
- 1 Brush
- 1 Spatula
Steps
In a bowl, pour the rice flour, add the salt, and mix with a whisk.
Gradually pour in the water, stirring with the whisk, and mix well to dissolve any lumps.
Add the oil and then the seeds.
Let it rest for 30 minutes.
Oil two baking sheets of 14×8 inches.
Pour half the batter into each baking sheet and level with an offset spatula or the back of a spoon.
Bake in a preheated static oven at 392°F for 10-15 minutes or until well cooked.
Be careful in the last minutes, otherwise, they risk burning.
Tips
I used a mix of sunflower seeds, pumpkin seeds, white and black sesame seeds for a total of 3 oz. 1 tbsp of flaxseed flour and 1 tsp of chia seeds. I recommend following these guidelines, otherwise, it will be necessary to recalibrate the amount of water if more chia seeds are added.
They keep in a paper bag for up to 10 days.
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