Grain Free Crackers
Homemade crackers? Really? Is that absolutely necessary No, it is not absolutely necessary. But, if you are going to use crackers in your snack or meal plan for the kids, this is an easy and tasty recipe to make.
Baking your own crackers at home allows you to control the ingredients and avoid inflammatory ingredients. It is also more cost efficient than buy the higher quality gluten free cracker that can cost anywhere from $5.00 to $8.00 per 4.25 ounce box. Often the crackers still contain soy, canola, sunflower or safflower oil. Although it is a much better choice than Ritz crackers or goldfish…it is still not ideal!
1 cup pumpkin seeds 1 cup arrowroot powder 1 tsp real salt 1 Tbsp dried Italian seasoning 1/4 cup organic shortening 1 large eggs, beaten
PUTTING IT TOGETHER
Preheat the oven to 350F.
Grind the pumpkin seeds into a fine powder using your high speed blender.
In a large bowl whisk together the pumpkin seed powder, arrowroot powder, salt and Italian seasoning.
Cut the shortening into the dry ingredients using a fork until small crumbs form.
Make a well in the center of the mixture and add one beaten egg. Mix the egg into the flour using a fork until a dough forms.
Knead lightly with your hands and form a ball.
Roll the dough between two sheets of parchment paper until it is about 1/4 inch thick. Now you may cut the crackers into squares or, bake as a whole sheet and break apart when done.
Use the bottom sheet to transfer the dough to a large baking sheet. Bake for 15-18 minutes or until lightly brown. The dough will crisp up as it cools.
*Once the crackers are cool, freeze them on a baking sheet and store in a freezer bag. 🙂
These crackers are very hearty and satisfying. In other words, you don’t need much to do satisfy hungry tummies.
You can also use the crackers to entice your little eater who may be going through a picky stages. Below, is Annabelle’s lunch plate. My goal was to get her to eat the steamed turnips, rutabaga, carrots, green beans and chicken salad in the center of the plate. So, the crackers brought her to the table, the avocado, cauliflower with butter and cinnamon Bosc pear kept her there and I taught her to use her cracker to make a combo bite with the chicken salad and tomato.
You could also use the crackers in place of bread. Here I used the cracker as the base of an open faced raw milk cheddar, mixed greens and turkey sandwich. I also served pistachio meats, sliced boiled beets, green olives and fermented carrots with garlic.
I hope you enjoy this yummy treat as much as my little eaters did!!
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