Recipe: Sesame Crackers :: Easy Like a Sunday Morning
Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.
I made these crackers for our little getaway last weekend. Fresh homemade crackers, served with fruit, cheese and wine. No television, newspapers, telephones, internet, etc. Just the two of us and a few good books that we never seem to find the time to read.
The weather was nice enough to allow us to get out and enjoy some of our beautiful Springtime surroundings. There was also the perfect amount of storminess, so we were able to enjoy some time in front of a roaring fire.
These Sesame Crackers along with my Rosemary Almond Crackers make for a perfect snack. I had to make another batch of the Rosemary crackers because I ate all the ones I made earlier in the week. I thought seeing as I had all the fixings out, it would be nice to have a little variety and that’s why I made these Sesame Crackers.
Gluten Free | Grain Free | Dairy Free | Egg Free | Refined Sugar Free | Real Food | Vegan | Vegetarian
- 3/4 cup whole almonds, finely ground, or you can use almond meal
- 1/4 Cup light buckwheat flour, or gluten free flour of choice
- 2 Tbsp psyllium husks
- 1 tbsp nutritional yeast (optional)
- 1/4 tsp garlic powder
- 1/4 tsp baking soda
- 2 tbsp sesame seeds
- 1 tsp black sesame seeds (optional)
- 2 tbsp coconut oil, melted
- 1 tbsp Tahini
- 3-4 Tbsp water (just enough to have the dough stick together to roll into a ball)
- 1/2 tsp sea salt
- Preheat oven to 325°F. Cut a piece of parchment paper large enough to line a cookie sheet.
- In a food processor, process almonds, buckwheat flour, Nutritional Yeast, psyllium, garlic powder and baking soda, until well blended and finely ground. Be careful not to process too long, or the oils in the almonds could turn your mixture into a butter.
- Add sesame seeds, coconut oil and Tahini. Pulse several times until well incorporated.
- Add water one tablespoon at a time, pulsing between additions, just until the mixture starts to clump together.
- Lay out the parchment paper on your counter, or on a large cutting board. Plop the mound of dough on top and use your hands to press down into a relatively square shape.
- Cover with a large piece of waxed paper, plastic wrap or another piece of parchment paper. Use a rolling-pin to roll out to about 1/8 of an inch thickness.
- Remove the top piece of paper and use a knife or a pizza cutter to cut dough into desired size and shape. I cut mine into 2×2 inch squares but if I were serving them at a party, I would make them smaller. Don’t worry too much about separating the individual crackers, as long as they are scored, you can separate them after they’ve baked.
- You should be able to slide the entire piece of parchment paper on to a cookie sheet. If not, try using a thin pancake flipper to gently transfer the crackers to a cookie sheet.
- Sprinkle cracker dough with sea salt.
- Bake for about 12 – 15 minutes, or until lightly browned. Allow to cool on the cookie sheet.
- Best if used within a few days. These crackers do tend to become softer and crumblier as time goes by. Store at room temperature in a container with a fitted lid.
~ These crackers would be terrific served with humus, guacamole or most any kind of dip or spread.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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