Crunchy Grain-free Crackers
I am so excited to share this recipe with you guys. These crackers are the shizzle! Be warned, it is very hard to not eat the whole batch. If you want to make these to always have crackers on hand, my recommendation is to put them in an airtight container right after you are done making them and place them somewhere where they are out of sight. 😉
I invented these crackers to accompany my liver paté recipe. I have been trying to incorporate organ meats into my diet for a while now because of their amazing nutrient profile. Paté is the only way I enjoy eating liver so I really needed some type of cracker to go with it…. and tada this super duper delicious cracker recipe was born.
Tips on how to make these crackers
When I make recipes I always try to find the easiest way to do it. That’s why I ultimately decided to roll out the whole dough very thinly, bake it and then crack it (see picture below). The alternative would have been to cut out each individual cracker cookie-cutter style to make it look super professional. But ain’t nobody got time for that ;). If you are really into having square crackers but want quick results like me, you could also use a knife and cut a few horizontal and then vertical lines after rolling out the dough. The options are endless.
Whenever you are working with grain-free dough, keep in mind that it behaves differently than gluten-containing dough. To roll it out it is best to use two sheets of parchment paper, one on the bottom and one on top of the dough (see the pictures below). This is the easiest way to roll out any type of grain-free dough whether you are making cookies or crackers. You can wash, store and reuse the same parchment paper a couple of times to not be wasteful. I like to use this brand of parchment paper because it is biodegradable. You can find it in most health-food stores.
Taste-wise these crackers remind me of Grissini breadsticks, let me know in the comment section below if you agree. My brother and I used to fight over them in Italian restaurants back in my non-gluten-free days. So recreating a similar taste is so very exciting to me.