This cracker is just right for parties or for carrying in your bag for an anytime pick-me-up. Although they contain no dairy, they do have a slightly cheesy taste provided by shelled hemp seeds and spices. The flavor is built right in!
Ingredients
- ¾ cup (98 grams) Pastry Flour Blend
- ¼ cup (30 grams) millet flour
- ½ teaspoon xanthan gum
- ¼ cup (40 g) shelled hemp seeds
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 2 tablespoons light olive oil
- 3 to 4 tablespoons water
How to Make It
- Preheat the oven to 400°F (200°C).
- Combine the flours, xanthan gum, hemp seeds, salt, pepper, and paprika in a large mixing bowl.
- Add the oil and 3 tablespoons of water. Use a spoon to combine the ingredients, then use your hands to knead the liquids into the dough. Add up to 1 tablespoon of additional water as needed, ½ tablespoon at a time, until the dough is smooth.
- Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough thinly, working to within 1 inch (2.5 cm) of the edges. Use additional flour, if needed, to avoid sticking.
- Peel back the top layer of parchment and move the bottom layer of parchment (with the dough) to the baking sheet. Use a sharp knife or cutter to score the crackers. Leave them connected.
- Bake for 12 to 14 minutes, until lightly browned. Let the crackers cool before breaking them apart. Store them in an airtight container at room temperature for up to 3 days.