The kind that is so good you want to eat them by the handful. 🤤
If you're a carb-lover and cracker enthusiast, this recipe is for you.
These vegan gluten-free crackers are so simple to make, and they'll save you tons of money compared to store-bought versions.
You'll be surprised at how much flavor these simple ingredients can pack! 💥
▪️ 3/4 cup GF flour blend
▪️ 2/3 cup almond or oat flour
▪️ 1/4 tsp baking powder
▪️ 2 Tbsp flaxseed meal
▪️ 1 tsp fresh chopped rosemary
▪️ 1/2 tsp sea salt
▪️ 1/8 tsp garlic powder
▪️ 3.5 Tbsp neutral oil
▪️ 3-5 Tbsp cold water
➀ Add dry ingredients to your Domaya blender and blend until smooth. Then add oil and pulse.
➁ Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly.
➂ Remove from the blender and form into a loose ball with your hands. Transfer to a clean surface lined with parchment paper. Lay another sheet of parchment paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick.
➃ Use a knife to cut the dough into squares.
➄ Transfer the dough (still on the parchment) to a baking sheet and pop it in the freezer for about 10 minutes to stiffen. This will help them firm up and become easier to transfer to the baking sheet.
➅ Once firm, separate the crackers to ensure they aren’t touching or too crowded. This will help them bake evenly.
➆ Bake for 16-22 minutes, or until slightly golden brown. Remove from the oven and let cool. Top with salt for a little extra flavor and enjoy!
Use your Domaya blender, it comes with multiple blades and portable lids. It's easy to use, and easy to clean. No fuss, no added fluff.🙌