Welcome to Miriam at Broccoli People who shares 2 educational posts to help you make delicious & homemade crackers, that are mindful of intolerances and are a darned sight healthier snack options than typical shop-bought ones.
Miriam is a nutrition coach certified by ISSA, International Sports Science Association, and Hong Kong University, HKU Space, and loves to discover local ingredients around the world to explore new recipes for intolerances or specific needs.
Guidelines For Creating Your Cracker Recipes
1. To make the dough for the crackers:
You can use all the following ingredients below depending on your needs or preferences of taste. You need to mix the dry ingredients (flour or grounded nuts) with wet ingredients (water, eggs, gelatine from flaxseeds or chia seeds, oil, milks…), and add the spices for the taste you like. That's it!
Should be rollable but not too liquid, in that case add more of the wet mixture. And vice versa. The amount of wet mix depends on the type of flour or nuts you use, since they absorb it differently.
When salt and sugar in crackers are in contact with air, they absorb the moisture or water in it, and this soften the crackers. Like for all cooked food, air is what makes them go off, so store them in an airtight container to last longer, at least for 3 weeks, with their crispiness still crispy.
Gluten free Non-Vegan & Vegan Paleo friendly Ingredients
In crackers each egg can be replaced by one spoon of grounded flaxseeds or chia seeds mixed with three spoons of water; 1/4 cup mashed bananas or pumpkin purée, or 1.5 spoons of oil.
Want tried and tested cracker recipes? Read 6 Cracker Recipes using Gluten-free Flours
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