I’m still on a cauliflower kick and was also craving some crackers recently so put them together and what do you get? An absolutely delicious and healthy cracker that you can make gluten-free if you want, with NO sugar, preservatives or other strange ingredients. I have been avoiding eating anything processed, which includes store-bought crackers, but I love crunchy things and after eating mostly soups for 2 months I was very ready for something crispy to bite into.
Making crackers seemed like a complicated process in my mind but I was watching The Great British Baking Show (OK, I was binge-watching about 5 episodes on Netflix on a recent snowy Sunday) and they had to make assorted biscuits for one of the challenges. The British and Irish call most crackers/cookies “biscuits”, funny how that is something completely different here in the USA… Anyway, they didn’t look that difficult to make so I decided to give it a try. I read up on cracker-making and then decided to incorporate some cauliflower into mine just because I want cauliflower morning, noon and night these days. Yes, I have some very weird eating habits and cravings, what can I say?
I had a recipe for Cauliflower Crackers so I was planning to go with that but the “dough” seemed so wet and mushy I could not picture them ever getting crisp. I ended up using oat flour for one batch, then half oat flour and half unbleached white for another batch. Adding any kind of flour was the trick to getting them crisp so I think you can use whatever flour you want which means you can make gluten-free crackers. I will try rice flour next time or maybe garbanzo flour… so many possibilities!
The amazing thing about making crackers is how easy they are and how much you can adjust ingredients to your liking. You can also make them as crunchy or chewy as you like, just bake them longer for a more crisp cracker and less for a chewier texture. You can even put them back in after they cool if you want more crunch. Yes, I did that, too.
I added lots of seeds to mine: toasted sesame, flax, chia and amaranth. I also tried some different herbs and spices and every batch came out delicious. So seriously consider making crackers for yourself.
BASIC CAULIFLOWER CRACKER RECIPE (makes about 50 crackers, depending on size)
NOTE: Total time including baking is about 1 hour, once you make them a few times you can make a batch in about 45 minutes, especially if you save some of the cauliflower “rice” for next time. It freezes well.
- 1/2 head cauliflower, cut into chunks then processed into cauliflower “rice” in food processor (just pulse until the cauliflower is very fine like grains of rice) – you will use 1/2 cup cauliflower rice for one batch of crackers. You will have enough for several batches.
- 1/2 cup of caulifower “rice”
- 1/4 cup sesame seeds
- 1/4 cup ground flax seeds
- 2 TBSP chia seeds
- 1 TBSP amaranth seeds (optional because they are sometimes hard to find)
- 3/4 cup flour (unbleached wheat, oat, rice, garbanzo or a gluten-free blend if you want)
- 2 TBSP olive oil or melted coconut oil (I used both in different batches and they both worked great)
- 1 -2 tsp each herbs/spices of your choice: garlic powder, cumin, Mrs. Dash, smoked paprika, onion powder, thyme, oregano, etc.
- Pinch of Himalayan Pink salt (or regular salt is fine)
- 1 – 2 TBSP assorted seeds to sprinkle on top of the crackers before baking
- Olive or Coconut oil cooking spray (to spritz over uncooked crackers before adding the seeds – it helps them stick to the top)
- Process cauliflower in food processor until it is consistency of rice.
- Add all ingredients to a medium bowl, including 1/2 cup of cauliflower rice.
- Mix it together until it begins to form a dough. If it seems too wet add a bit more flour.
- Put dough on a lightly floured surface and roll until very thin, about 1/8 ” or even thinner if possible.
- Cut the dough with a sharp knife into squares or rectangles or shape of your choice. I used a ravioli cutter to get wavy edges, just for fun!
- Carefully move each cracker to a baking sheet, dusted very lightly with a bit of flour to keep them from sticking.
- Spray tops with cooking oil and sprinkle seeds over the tops.
- Bake for about 12 – 15 minutes until they are as fairly crisp. They will get a bit crispier as they cool. You can put them back in the oven for a few more minutes after they cool if they are too soft. These crackers are very forgiving!!
- Remove from oven, let cool on a rack for 15 – 20 minutes before eating.
Serve them with a Hummus Spread (see my recipe for Homemade Hummus in February 4, 2017 post) or your favorite dip. These are very sturdy crackers so they can scoop up thick spreads without breaking 😋