Crackers was something I was determined to make. I found this on Elana's Pantry, and made some adjustments so Muscadine could eat them. At the time, she was limited on the nuts she could have and could not tolerate coconut at this point. We had just started using coconut oil without her reacting. I wasn't sure about hemp seeds or sesame seeds.. So I either substituted or omitted them. Click here for the original recipe. Below is my adapted recipe:
1/2 cup plus 1 TBS gluten free flour mix (I use a mix of garbanzo flour and arrowroot starch.
Brown rice flour would also work well)
1/2 cup almonds
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
2 TBS golden flaxmeal
1 tsp sea salt
1 tsp oil (coconut oil is best to use)
1/4 cup water
Pulse almonds in food processor until well ground. Add flour, seeds, flaxmeal, and salt until almost ground. Leave a little texture for crunch. Pulse in oil, and water until dough forms a ball in food processor. Roll dough between 2 pieces of parchment paper to 1/4 inch or less thick. Cut into 2 inch squares. Bake at 300 degrees F for 20-25 minutes, or until toasted and crisp. Let cool and serve. Can be stored in an airtight container for about a week. They don't last much longer than that at my house!
* Now that the foods she can tolerate have expanded, I should try this recipe again with almond flour and coconut flour called for in the original version. This is a very versatile recipe and is a great one to experiment with!