Yes, you've got the right blog. And yes, I know this isn't the kind of recipe you usually see here. Hemp seeds? Flax meal? But lots of you have posted recipes for making your own crackers, I just haven't gotten around to trying any of your recipes.
After reading Sylvie's post about these flax and hemp seed crackers, they looked so easy I decided to try them. They're grain-free, gluten-free too...although that's not something I need to worry about, fortunately. Doesn't hurt to eat healthy though, does it?
Anyway...Sylvie raves about them. And after a trip to Whole Foods for other odds and ends, I easily found flax meal, hemp seeds and coconut flour. The hemp seeds and ground flax meal were in the breakfast cereal area. The coconut flour with their other flours.
So now I had the ingredients in my kitchen. No excuses. Please don't think it was wasteful to buy a sack of coconut flour (luckily, Whole Foods has small sacks) for just one tablespoon, because not only will you make these crackers again, but I plan to use the coconut flour in my coconut bread and coconut muffins. Bet it would make marvelous pancakes too.
These crackers were so easy; came together in a few stirs, rolled out beautifully and although they needed to be baked a tad longer than Sylvie indicated, turned out perfectly. I cut mine Wheat Thin cracker size. They're crisp, but somewhat delicate so they'd be good with a soft cheese like brie or a dip (hummus would be great) and super for snacking. I think I might add some sesame seeds next time.
Flax and Hemp Seed Crackers
From Gourmande in the Kitchen
½ cup/ 60g almond meal
½ cup/52g ground flax meal
2 Tablespoons/30g shelled hemp seeds
1 Tablespoon/ 8g coconut flour
¼ teaspoon fine sea salt (plus more to sprinkle on top)
2 Tablespoons/28g unsalted butter, melted
1 large egg white
Preheat oven to 300° degrees F/ 150° C.
Mix almond meal, flax meal, shelled hemp seed, coconut flour and fine sea salt in a large bowl. Pour melted butter and large white egg over the dry ingredients and mix well to combine with a fork until dough comes together in a ball (you may need to use your hands).
Roll the crackers out very thinly between two sheets of parchment paper. Use a sharp knife or pizza cutter to cut into small squares and sprinkle with a pinch of additional sea salt.
Cool on cooling rack and store in airtight container for up to 2 weeks.