Gluten-Free Seed Crackers
Next time you make Cashew Milk in your Almond Cow , save the pulp to make these cashew pulp Gluten-Free Seed Crackers. They’re the perfect addition to your snack plate, dipping in hummus, or eating alone!
PREP TIME: 30 MINS
SERVINGS: 25-30 crackers
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
- In a medium sized bowl mix together dry ingredients.
- Add water, pulp and oil and mix together with your hands. Knead it together to form a ball. Add water if too dry.
- Flatten ball with your hands and place onto parchment paper. Roll dough until it is about 1/8 of an inch thick.
- Either cut into squares by using a knife or cut into shapes with a cookie cutter.
- Transfer onto a baking sheet and bake for about 20 minutes.
- Take out of the oven and let cool for a few minutes.
- Enjoy with preferred dip (Cream Cheese, Hummus etc.)
Ingredients
½ cup gluten-free flour (or brown rice flour, oat flour) (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)¼ cup almond flour
¼ cup hemp seeds
¼ cup cashew pulp (from cashew milk)
2 tbsp flax Seed meal
1 tbsp flax Seeds
2 tbsp sesame seeds
¼ tsp baking powder
1 tbsp avocado oil (or olive oil)
4 tbsp water
½ tsp salt
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