I have so much to say and nowhere to start. Blame it on the polar vortex.
Recipes are your friends. They’re not meant to fence you in. In fact, free range roaming is encouraged. But, and it’s a big one, when you make changes, recipes often evolve. Not necessarily a bad thing.
Conventional wisdom says to follow a recipe exactly the first time you make it. That’s hard though, for so many reasons. Like clothing, there’s no such thing as one size fits all. Not every recipe will be loved by everyone. Case in point, these caraway crisps.
Speaking of polar, this is the opposite of Wonder type bread. Almond meal and seeds form the base of this hearty grain-free bread. Sliced thin and baked a second time, like biscotti, the bread becomes cracker-like. Similar to a Ry-Krisp, only gluten free and nutrient dense. Perfect for snacks or appetizers.
Bread or crackers? Well, both. Slice bread thin and bake a second time for Ry-Krisp style crackers. This recipe goes light on the salt and sweetening, so make adjustments as needed. Read the label to make sure psyllium has no gluten-containing ingredients added. See notes after recipe for details about specific products and substitution ideas
- 1 cup almond meal, packed
- 1 cup chopped pecans
- 1 cup quinoa flakes
- 1/2 cup toasted hemp seeds
- 1/2 cup sunflower seeds
- 1/4 cup caraway seeds
- 3 tablespoons psyllium husk powder
- 2 tablespoons mesquite flour
- 1 teaspoon salt
- 1 teaspoon instant yeast, optional
- 2 cups water
- 3 tablespoons olive oil
- 1 tablespoon raw sugar or maple syrup
In a large bowl, combine: almond meal, pecans, quinoa flakes, hemp seeds, sunflower seeds, caraway seeds, psyllium powder, mesquite, salt, and yeast.
Add water, oil, and sweetener to dry ingredients. Stir to combine thoroughly.Cover and let sit at room temperature overnight (or at least for a few hours).
Preheat oven to 350 degrees. Line a 9"x5" bread pan with parchment paper. Scoop dough into pan and press down all over. It should feel like playdough now, so have fun. Bake for 60 - 70 minutes.
Lift bread from pan and place on a cooling rack. Let cool completely before slicing.
To make crackers, place very thin slices on a parchment lined pan. Bake in a 275 degree oven for about 30 minutes, flipping slices midway.
Let crisps cool before storing in an airtight container.
This recipe was inspired by many seed breads spotted recently. Savor the stunning beauty of seed muffins at Green Kitchen Stories.
I used almond meal from Bob’s Red Mill. Sub any nut meal you like.
Quinoa flakes are available from Ancient Harvest. Look in the cereal or organic area at the grocery store. Quinoa flakes look like tiny rolled oats. If you can’t find the flakes, gluten free oats would be a good sub. Perhaps even dried coconut.
Toasted hemp seeds are a crunchy delight found mostly in the organic section at stores. Flax, sesame, and poppy seeds would be delicious as well.
Caraway seeds are essential to this recipe. They’re what give the crisps that rye-ish flavor.
Psyllium husk powder is another must-have for this recipe. I’ve used chia seeds in its place and did not enjoy the result. I haven’t tried tapioca gel, guar gum, xanthan gum, eggs, or any other binders in this recipe because psyllium powder works so well.
Mesquite flour tastes great and enhances the color of gluten free breads. The best Argentine mesquite is available online here. A possible sub might be 1 tablespoon of cocoa powder and a pinch of cinnamon.
The yeast is mostly for flavor. Leave it out if you like; this bread is intentionally dense. If you’re thinking about adding a pinch of baking soda instead (hey tweakers), I wouldn’t. Because of the sunflower seeds, it could make the bread turn green.
Melted coconut oil can be subbed for olive oil.
Many commercially available crackers are heavier handed with salt and sugar, so make adjustments as needed.