Cheryl’s wild seed crackers
Wild Seed GF Crackers
1 1/2 cups blanched almond flour
1/4 cup ground flax meal
1/4 wild seeds (yellowdock, lambsquarter, plantain, evening primrose, amaranth…)
1-2 T finely chopped fresh rosemary
1 egg white
add 3/4 cup of sharp cheddar cheese
sea salt and pepper to taste
Preheat oven to 325. Mix everything together with your hands. If the dough is a bit dry and won’t quite hold together you can add 1 tsp of water at a time until it just holds together. When everything is well mixed and the dough sticks together transfer it in a ball onto a piece of parchment paper. Press the dough down to flatten it a bit then cover with a second piece of parchment paper and roll the dough out until it is uniformly to the desired thickness. If the sides crack apart just push them back together a bit. Carefully transfer the rolled cracker onto a large cookie sheet. The flattened dough should take up most of the sheet. Score with pizza cutter into small squares. Sprinkle the tops of the crackers with a coarse sea salt. Bake for 20 minutes. Check for light browning the crackers. If they are not browning yet bake in 5 minute increments until they are. If they are not baked enough they turn out a bit soft. If they are too brown they don’t taste as good. When they are done leave them on the cookie sheet to cool completely. They firm up and become crispy once they are cool. When cool break them apart and store in an airtight container.
I love serving these with a wild hummus or with brie.
Here are some of the wild seeds I put in my wild seed zest
Cast of characters from left to right: Powdered Nettle leaf, Turmeric, ground Hemp seeds, Sesame seeds, Pumpkin seeds, Dulce, Lambsquarter seeds, Yellowdock seeds, Amaranth seeds and the white is Celtic sea salt.
I like to roast them or stir fry them to neutralize phytates. It is particularly fun to do this with Amaranth seeds because they POP!
Lambsquarter and Amaranth seeds being toasted in an iron skillet
PATREON
