18 Dec Rosemary Almond Crackers
So-and-so can’t touch gluten. Whatshisface is allergic to eggs. Dairy gives Thing-gummy a rash. And Hoojicky? Garlic sensitivity.
Happy Holidays, indeed.
I feel for you. I do. Having been on both sides of this equation (I have played the role of allergic guest and accommodating host over the years) I feel for all parties. Unfortunately, it’s very hard to find a recipe everyone can eat, let alone will gobble. Sorry, but not matter how many times you suggest tofu pudding, I’m not going for it.
Given the scope of food allergies and sensitivities, I have decided finding the perfect party food is downright impossible. But I’ve come close. This recipe from Superfood Kitchen by Julie Morris (Sterling Epicure, 2012) is egg-free, soy-free, gluten-free, sugar-free, transfat-free and dairy-free. Yet this cracker is not flavour- or texture-free. It’s pleasant on its own and plays nicely with almost any savoury dip you throw at it. And if that isn’t enough, it also provides me with an opportunity to use my fancy dehydrator again. Win-win or what?
Because I have only two non-stick trays, I made half in the oven and half in the dehydrator. To my surprise, I preferred the dehydrator version because it dried more evenly. The oven version crisped around the edges before the centre was set. But that could have been my oven (gas tends to bake more moistly than electric). Perhaps I should have made a smaller pan?
Regardless of cooking method, these crackers have a light, almost airy texture and satisfying crunch. My husband munched them happily, stopping only when I asked him to leave some for photos.
The only shortcoming with this recipe — it is not nut-free. Or garlic-free.
So close. SO close!
- ½ cup golden flaxseeds
- ½ cup flaxseed powder
- 2 cups water
- 1 cup cup raw almonds, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- 3 tablespoons fresh lemon juice
- 2 heaping tablespoons fresh rosemary, finely minced
- Soak the whole flaxseeds and flaxseed powder in 2 cups water for 20 minutes, letting the seeds saturate and form a thick gel. Use a food processor to purée the flax mixture with all of the remaining ingredients, forming a dough. Proceed with your method of choice below.
- With the back of a spatula, spread mixture thinly onto several nonstick dehydrator sheets. Dehydrate at 115°F or desired temperature* until mostly dry. Peel the mixture away from the sheet and cut into desired cracker shape. Continue dehydrating until crispy (about 10-14 hours total).
- Grease 2 baking sheets with coconut oil and spread thinly on top. Bake at 300°F for 45-50 minutes, or until crackers just begin to turn golden brown — be careful not to burn. Cool slightly and break into pieces.
This recipe is excerpted with permission from Superfood Kitchen: Cooking with Nature's Most Amazing Foods by Julie Morris. Published by Sterling ©2012.