This is my favorite recipe for gluten-free crackers. Depending on the types choices you make, regarding ingredients, these can taste like a nightshade-free version of Pringles to something resembling more of a true cracker.
Prep: Less than 15 minutes
1 cup RAW sunflower seeds
1/2 cup Parmesan cheese
1/4 cup water
STEP 1: Combine the seeds and cheese in the food processor or blender. Process until flour-like in consistency. Add a bit of water at a time until it blends into a pie-dough consistency.
STEP 2: On a baking sheet, place the dough from STEP 1, between two sheets of parchment paper. Roll as thing as possible. The thinner the better!
STEP 3: Bake at 325 degrees until crisp and browned--about 30 minutes.
--Top with your favorite spice or herbs or blend of herbs. (Garlic Salt? Red Peppers? Italian Herbs, etc)
--Make this recipe VEGAN using vegan Parmesan cheese instead of bovine-milk based cheese (see recipe below).
--If you use the "Kraft" type of sprinkle from a canister Parmesan cheese, rather than fresh grated, it tastes more like the pringles.
--Use hard Parmesan cheese, grated, to make it more of a cracker style than a chip.
Vegan Parmesan Cheese:
Grind together in a high-power blender or food processor until Crumble Consistency:
3/4 cup Brazil nuts
2 Tbsp pine nuts
1 Tbsp hemp seeds
1/4 cup nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder
1 Tbsp olive oil
Can be used as a non-dairy grated "cheese" If used in the cracker recipe, more binding may be needed (vegan egg, egg white, or steamed veggie pureed all work).
What is your favorite topping or dip to use with crackers?