Sun-Dried, Tomato Basil Crackers
March 5, 2021
You can't beat these delicious crackers when looking for a crunchy cracker to eat with some grass-fed cheese, soup or salad. The sund-dried tomatoes provide vitamins C and K, iron, and lycopene; an antioxidant
- Prep: 3 hrs 15 mins
- Cook: 20 mins
- Yields: 40 crackers
Ingredients
1 cup gluten free quinoa flour
1/2 cup gluten free super fine brown rice flour
1 teaspoon guar gum (I subbed xantham gum)
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
5 sundried tomatoes, rehydrated in water, drained, and finely chopped
12 tablespoons cold water, more or less as needed
Coarse sea salt for garnish (I used pink Himalayan sea salt)
Directions
1Toast the quinoa flour. This will reduce the bitter flavor that can sometimes
2accompany this ingredient. Heat a dry non-stick skillet over medium heat and add the quinoa
3flour to the pan. Toast until the flour is lightly browned, tossing or stirring constantly so that it
4doesn’t burn (watch it carefully because it can burn quickly), about 5 minutes.
5Remove from the heat, transfer to a bowl, and let cool completely.
6Preheat the oven to 350 degrees F.
7Add toasted quinoa flour, brown rice flour, guar gum (or xantham gum), baking
8powder, salt, pepper, and cooked quinoa to a food processor fit with the steel blade.
9Pulse until combined.
10In a small mixing bowl, whisk together the oil and honey.
11Turn the food processor on and slowly add the honey mixture.
12Keeping the food processor going, add the sundried tomatoes followed by the
13cold water, adding one tablespoon of cold water at a time until the dough starts to form a ball.
14Turn the dough out on a parchment-lined surface and form it into a ball with your hands.
15Pat the ball into a rectangle and cover it with another piece of parchment paper.
16Roll the dough between the two pieces of parchment until it’s quite thin (a little less than 1/8" thick).
17Remove the top layer of parchment
18Carefully slide the other piece (with the dough on it) onto a baking sheet.
19Using a pizza cutter or sharp knife, cut the dough into squares. Choose whatever size you would like, but I
20chose to cut them to about 1-inch squares. Sprinkle with coarse sea salt and dried basil.
21Bake the crackers for 15–20 minutes (it took 25 minutes in my oven), rotating the pan halfway through, until they are brown and
22fairly crispy.
23Let the crackers cool completely before breaking apart.
24Store in an airtight container for up to 2 weeks.
I looked up how to rehydrate sun-dried tomatoes: place in water for approximately 3 hours to plump them up.
Recipe source: Simply gluten free