Saturday, May 12, 2012
I have been making rennet cheeses lately with all the goat milk I have been getting from our goats. My husband has never liked chevre but I decided to make it anyway because of how little work is involved. He tried it after I made it and liked it but wanted crackers to eat it with. So I looked for a cracker recipe. I used this recipe as a guide but changed the ingredients to use what I have on hand. We have been out of almonds so I used raw sunflower seeds. I just used a little salt for flavor because some of the chevre I made is flavored with sweet ingredients.
As a snack, we topped these crackers with the plain chevre. Then for dessert, I topped these crackers with chevre and a drizzle of honey and my husband topped his with chevre and dried fig...so delicious! We finished the crackers in one day, so I will probably double the batch next time.
Brown Rice Sunflower Seed Cracker Recipe
1/2 cup brown rice flour
1/4 cup ground flax seed
1/2 cup sunflower seeds
1/4 tsp baking soda
1/4 tsp salt
2 tbsp coconut oil
1/4 cup water
Preheat oven to 350F degrees.
Grease a baking sheet.
Grind up the sunflower seeds. Mix all of the dry ingredients in a bowl. Add the liquid ingredients and mix until a dough is formed. Make two balls of dough.
Put one ball of dough in between two sheets of wax or parchment paper and roll out to 1/8 to 1/4 of an inch. Pull off the top sheet of paper and flip the dough onto the baking sheet. Use a pizza cutter to cut crackers into 1 to 1 1/2 inch squares. Take the edges off and add to the other ball of dough and repeat.
Bake for 15-18 minutes. (I rolled mine real thin and baked for 15 minutes.)
Let cool on baking sheet.
Makes 30-35 crackers.
This article is shared at Allergy Free Wednesdays.