If I could eat cheese with crackers on a daily basis, I would.
Love that stuff!
I also have friends and family members who love cheese and crackers but have allergies to the big G (Gluten).
Because they are great people and I love them dearly, I always test new Gluten-Free recipes and if they end up being good, I share them with my GF intolerant loved ones!
You can make this recipe with “normal” flour if you don’t have GF flours at home but Gluten is hard to digest so it’s good for us to eat Gluten-Free meals once in a while, to give our good old stomach a rest!
Anyways! Enough talking, let’s see what these crackers have to offer.
Cranberries, Flax seeds, Pumpkin seeds, Pecans, freshly chopped Rosemary and Himalayan salt.
Take the craving in.
And guess what?
It’s Xmas soon and I bet you want to make these guys and bring them along to any party you will be having (With some cheeses of course, don’t be silly).
Well enjoy my lovelies!
Eat. Laugh. Love – It’s Christmas time! (See how I put Eat as the first one?)
AlexRecipe adapted from : http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/
Course: Snacks Yield: 40 servings Prep Time: 30 mins Cook Time: 60 mins
- 2 Cup of brown rice flour (or all-purpose/whole wheat/6 grains flour)
- 2 Teaspoon of baking soda
- 1/2 Teaspoon of himalayan salt (or any salt)
- 2 Cup of buttermilk
- 1/4 Cup brown sugar
- 1/4 Cup of honey
- 1 Cup dried cranberries
- 1/2 Cup chopped pecans
- 1/2 Cup of roasted pumpkin seeds
- 1/4 Cup of ground flax seeds
- 1 Tablespoon of fresh rosemary
- (Makes about 8 dozen crackers)
- Star by preheating your oven to 350° F.
- In a large bowl, stir together the brown rice flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the cranberries, pecans, pumpkin seeds,ground flax seeds and rosemary and stir just until blended.
- Pour the batter into two 8”x4” loaf pans or 4 mini load pans (2x4) that have been sprayed with nonstick spray or place parchment paper on each side. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
- The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer ( I let it cool overnight and sliced it in the morning). Slice the loaves as thin as you can and place the slices in a single layer on an non-greased cookie sheet.
- Since the recipe makes a lot of little crackers, you can cut half and freeze the other loaf(ves) for later use.
- Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
- Eat with cheeses or jellies/tapenades.