Glutenfree crackers

Gluten free crackers, crunchy and great to have with any spread.

I have plenty variations of spreads, so this time I come with an healthier alternative to that make it possible you can indulge with my beloved spreads guilt-free.
These crackers, crafted primarily from oats and nuts, elevate any spread plate into a delightful treat. Packed with nuts, they offer a satisfying crunch, making even a small spread plate with a few crackers a perfect choice for a light breakfast or dinner."

Ingredients

• 1.5 cups of oats

• 1 cup pecans

• 0.5 cup of flax seeds (whole or ground)

• 2 tablespoons of chia seeds

• Teaspoon of salt

• 0.5 teaspoon baking powder

• 3 tablespoons of olive oil

• 1 tablespoon of silane (or maple)

• 1 tablespoon of tahini

• 1.5 cup of water 360 ml

• Optional: 1/2 cup of seeds such as pumpkin seeds or chopped nuts

How to make it:

• Use food processor to grind the oats, chia and flax seeds until they become a powdery texture, like flour.

• Add the nuts and grind again

• Add the rest of the ingredients and the water for quick mixing in a food processor - except for the nuts or seeds that have not been ground.

• Move the mass to a bowl that can be covered, leave it outside for at least four hours, but no more than 24 hours.

• Before baking, add the nuts and seeds to the bowl.

• Spread between two baking papers, roll into a thin layer, the thinner it is, the crispier the cracker.

• Bake between the two baking papers for about 20 minutes at a temperature of 180 degrees Celsius.

• Remove the upper baking paper, using a pizza roller, divide into small rectangles (or any shape you like). 

• Bake for another 20 minutes, at the end of baking you can broil for additional five minutes. 

• The crackers can be stored outside for about a week, but it is possible to freeze and reheat them in the toaster before eating.