WHEAT FREE MEAT FREE’S GLUTEN FREE VEGAN GARLIC ROSEMARY CRACKERS
Wheat Free Meat Free’s Gluten Free Vegan Garlic Rosemary Crackers
I got this recipe from Kalinda Piper from Wheat Free Meat Free. This was Recipe #31 in the "Gluten Free Baking With KitchenAid" event. These crackers have a delicious flavour and texture using a mixture of almond meal, sorghum flour, and potato starch, and binding it all together with flaxmeal. Aren't flaxseeds a gift from the Gods in the gluten free vegan world?! Just AMAZING! If you have never made crackers before, give it a go! You will be surprised at how easy it is! Kalinda's crackers are wonderful with vegan dips and spreads, or with a delicious salad or soup. Kalinda says about rolling the crackers, "A lot of cracker recipes suggest that you roll the dough out between two sheets of parchment. I found that to be a big pain. But it might help if you’re having problems with dough sticking to your rolling pin. Also, don’t be afraid to use your hands to help shape the dough and patch up cracks. If you have coarse salt, a little sprinkle on top before baking would be nice." I did roll mine out between two sheets of paper because I just found it quicker and easier. But either way works! For more information about this recipe, check out Kalinda's original recipe post. Learn more about Kalinda Piper at Wheat Free Meat Free.