If you’ve been reading my blog for a while, you already know how much I respect Maggie from She Let Them Eat Cake. Early on in my blogging, I adopted her for Adopt A Gluten Free Blogger. I subscribe to her blog, and I think you should, too!
Recently, she posted a recipe for Rosemary Onion Crackers. She encourages people to try different flavorings. As soon as I saw it, I knew I was going to have to adapt her recipe and put my own spin on it. I’ve had a hankering for sage lately. I know, I know – it’s a fall herb. It’s the height of summer. What am I doing craving a fall herb in the height of summer. I don’t know, but I just decided to go with it. So, here is my adaptation of Maggie’s excellent recipe.
Grain-Free Flax Seed Crackers with Sage and Garlic
3/4 cup ground flax seed
1/4 cup almond flour
1/2 t. sea salt
2 fresh sage leaves
1 clove garlic
1/4 cup maple syrup (or honey/agave)
1 T. chia seeds
1 T. poppy seeds
Preheat your oven to 350 degrees. In the bowl of a food processor, pulse the garlic and sage leaves until minced. Add the ground flax seed, almond flour and salt. Pulse until well-combined. Pour in the maple syrup and process until mixture forms a ball. Scrape the ball into a bowl and stir in the chia and poppy seeds.
Place dough between 2 layers of parchment paper and role thin with a rolling pin. Remove top layer of parchment paper. Bake in preheated oven for 15 minutes. Remove from oven and cut crackers into desired size with a pizza wheel. Return to oven and bake until golden brown and crisp (another 5-10 minutes).
These crackers are excellent all on their own, but strong enough to stand up to toppings. I like them with something a bit bitter, like arugula. It counteracts some of the sweetness of the maple syrup.
I think a sweet cinnamon version of these crackers would be amazing. What flavor are you going to try?