Herb and Veggie Cracker - Gluten free

With all the festivities of this time of year, I noticed that I was really missing an excellent cracker! This is my first try at a cracker, and initial impressions are excellent. They are even crunchy!

Ingredients:

1/2 cup brown rice flour
1/4 cup almond flour
2 TBSP tapioca starch
1/4 cup nutritional yeast
1/2 tsp baking soda
1 TBSP olive oil
1 egg
1 carrot grated
1 TBSP onion minced
1 TBSP tahini (ground sesame seeds)
1/4-1/2 tsp sea salt
1/2 tsp basil
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp tumeric
1/2 tsp parsley flakes

Directions:

1) Put all ingredients in a bowl and mix thoroughly. Will resemble a very sticky spread.

2) Spoon out onto baking stone or large baking tray

3) Cover with plastic wrap, then using a rolling pin spread the dough evenly.

4) Remove plastic wrap and score into cracker size pieces. I used a pizza cutter for this.

5) Place in preheated 350 degree oven and bake for 20-25 minutes until hard to touch and crunchy. I tested mine by taking off a side piece and eating it. Careful not to burn yourself!

Let cool before you eat them. I haven't tried storing these yet, so I can't tell you what the shelf life would be like. Enjoy! 

Feel free to try these with different herbs and spices and let everyone know what you did! If you like a little kick, try adding a 1/8 tsp cayenne pepper or dried roasted pepper flakes. I can't eat tomato, but if I could I would definitely try adding some cherry tomatoes as well. You may need to add a little more flour if you do that to balance out the liquid content of the tomato. 

Running the recipe through a nutritional analysis, I'm pleased to let you know that these are:

• Low in sugar
• High in manganes
• High in niacin
• High in phosphorus
• High in riboflavin
• High in thiamin
• High in vitamin B6

In approximate 8 crackers, you will also find 

(% required daily intake):

• Vitamin A (4%)
• Vitamin C (8%)
• Calcium (4%)
• Iron (15%)