Seeded Corn Crackers
This has become one of our favourites among our guests at Shambala. It´s a really great cracker if you can´t eat gluten and they are really nice and crunchy, they remind me a bit of crisps, which makes it hard to stop eating!
I strongly recommend finding an organic corn flour, to avoid any GMO grown corn. I have not tested with other flours, but you might try mixing rice flour and floured flax seeds if you can´t find organic corn.
1 cup sesame seeds
1 cup pumpkin seeds
1 cup sunflower seeds
½ cup flax seeds
1½ cup corn flour
½ teaspoon salt
2½ cups hot water
½ a cup olive oil (or another good, neutral oil)
Mix all the dry ingredients together
Cook the water and pour it over the dry ingredients, together with olive oil. Let it sit for 15 minutes
Divide the dough onto two baking trays, covered with baking paper. Place one baking paper on top of the dough and slide your hands on top of the paper to spread the dough evenly on the trey. Make sure you are being thorough so that the crackers have even thickness. Use a pizza slicer or knife to pre-cut the crackers before baking them
Bake in the middle of the over at 150-170 Degrees Celsius, depending on the strength of the oven, for 30-50 minutes.
eep an eye on them the first time you cook to see how long it takes in your oven. They should be golden brown for them to get a crispy, dry texture.
Store in an airtight container.