SERENE CHATS: At last, a cracker that is friendly to many of our allergen-free Mamas! If you have to avoid gluten, dairy, or even eggs, no worries; now you can have a neutral-tasting, crunchy cracker that is perfect topped with avocado or cheese and tomato (there is a little bit of almond flour in these crackers, though). We call these Crunkers because they’re a cross between a sturdy cracker and a dunker for soups or dips. (See more of Serene’s Chat in the Recipe Notes below.) Crunkers is found in the “All Things Smooth and Crunchy – Crackers, Chips, and Dips” section of the Trim Healthy Mama Cookbook, page 452. This recipe is a multiple-serve recipe that makes 2 large 9×13 baking sheets full of crackers. Keep to 1/8th of this recipe to stay in FP-mode.
Crunkers
Description
SERENE CHATS: At last, a cracker that is friendly to many of our allergen-free Mamas! If you have to avoid gluten, dairy, or even eggs, no worries; now you can have a neutral-tasting, crunchy cracker that is perfect topped with avocado or cheese and tomato (there is a little bit of almond flour in these crackers, though). We call these Crunkers because they’re a cross between a sturdy cracker and a dunker for soups or dips. (See more of Serene's Chat in the Recipe Notes below.) Crunkers is found in the "All Things Smooth and Crunchy - Crackers, Chips, and Dips" section of the Trim Healthy Mama Cookbook, page 452. This recipe is a multiple-serve recipe that makes 2 large 9x13 baking sheets full of crackers. Keep to 1/8th of this recipe to stay in FP-mode.
Ingredients
Instructions
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Line two 9 x 13-inch baking sheets with parchment or lightly grease a large baking stone.
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Place all the ingredients in a food processor and process until smooth and well blended.
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Divide the dough in half. Using a water-moistened rolling pin, roll out each ball of dough on the prepared baking sheet or on the greased baking stone. Moisten the rolling pin with a damp hand every time you roll in a different direction so it doesn’t stick. Roll the dough out thinly, about the thickness of a saltine cracker, then score into desired shapes.
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Place the baking sheets in the oven and set the oven to its lowest setting (preferably 150°F), but if your oven goes down to only 175°F, that should be okay. Bake the sheets overnight or for 6 to 8 hours.
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NOTE: Baking long and slow is key to making a non-bitter cracker that crunches well. You can roll out the dough earlier in the day when you have more energy (nobody wants to be cooking at 10 p.m.), then cover the baking sheets and store in the refrigerator. Put the sheets in the oven as the last thing you do before you go to bed.
Note
Recipe Notes
From page 452, Trim Healthy Mama Cookbook:
(Continued from above) "If you are both egg and dairy intolerant, a slice of Hello Cheese (page 487) sits perfectly on this cracker. Or smear it with Laughin’ Mama Cheese (page 484), then top with sliced cucumber and a sprinkle of salt and pepper—yum! No more missing out for you! If you’re not gluten intolerant—HEY, DON’T SKIP THIS RECIPE!... Sorry, I had to raise my voice there, but this is not an exclusive allergen-free recipe, and I don’t want anyone missing out! I tolerate gluten just fine, but I make these because I love them and so does my family. They are super easy to make, and you can munch on them and not fret about a fading waistline. Reclaim your girlish trim with crackers? Unheard of! But we’re forging new trails as THMs, so get on board the pioneer wagon! Use this as a basic recipe to beef up using your imagination. These crackers don’t have a lot of flavor because you’re going to put your flavorings on top of them. But you can make onion or herb and chive varieties. Create dried tomato and Italian herb crunchy crackers, too. Sprinkle in cheesy flavors like nutritional yeast, sesame oil, smoke flavoring, and a touch of lemon. You can even throw in some jalapeño heat, if you like. Have fun!"
