COLORFUL GLUTENFREE CRACKERS

RECIPE: invite children into the kitchen and play with colors!

Preparation time: 10-15 min Baking time: 15-25 Makes 2-3 baking trays

Tip! We use them as base for any form of spread, cream cheese, nut butters etc., anytime of the day!

Breadsticks or crackers are kind of the same thing and they MUST be crunchy. At wrapped in colors we also like them to be healthy, tasty and colorful! These sticks are easy and fun to make together with the children and are great as an afternoon snack or for a brunch. The mix of different colors adds beauty and crunch to a brunchtable and perfect for any spread. Having made these many times before, we admit that our favorite flavor is the yellow breadstick. Mixing turmeric and aniseed creates a delicious cracker that goes well with everything!

The basic dough is made of 8 ingredients (makes 2 trays of crackers)

• 1 cup GF oats or flakes of millet

• 1 cup sunflower or pumpkin seeds

• 2 cups of GF flour (1 cup chickpea and 1 cup rice flour makes them very crunchy, but also quite fragile (however, any cracker is fragile, not?) – or it could be 1 cup chick pea and 1 cup buckwheat)

• 1/3 part of a nori sheet

• 1 teaspoon GF baking powder

• 1 spoon sea salt – and more for sprinkling

• 1 cup water1/3 cup olive oil

HOW TO:

Blend very well oats/millet, seeds and nori to making it to flour.

Add gluten free flour, baking powder and salt.

Mix in the follow ingredients whether you want them YELLOW, RED, GREEN or OFF WHITE – or you can make double or more of the basic dough, split it in portions to make the different colored crackers. The amount of ingredients for each color is based on using the one basic dough for one color:

Yellow:2 spoons of ground turmeric, 2 spoons of aniseeds

Red:1/2 beet root well blended, 2 spoons of a mix of fine blended goji and flax seeds.

Green:1 1/2 cup of fresh spinach finely chopped, 1 spoon of cumin, 1 spoon of chlorella. And add 1/2 cup extra GF flour, since the spinach makes the dough more wet.

Off white:2 1/2 spoon of oregano, 2 spoons of shelled hemp seeds.

When all the dry ingredients have been well mixed, work in the water and oil. It should be well mixed and will be a sticky mass.

Place half on a sheet of parchment paper with another piece of parchment paper on top and roll the dough flat between the two layers of paper – the thinner you can make the dough, the more crunchy it will be. When rolled out, with a sharp knife, cut the shapes you want (sticks, squares etc.) Do the same with the other half of the dough.

Bake both trays at the same time at 175 C on air “programme” for approx. 12-17 min., BUT check on them during baking, since they might suddenly start to get a dark, depending on the oven.

When they start to become darker after the approx. 12-17 minutes, take out of oven, let them cool for a few minutes and store in an airtight container to keep them crunchy!