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Real Deal Crackers
Grab a handful of these Gluten-Free Crackers for dip, chicken salads, or just to snack on! These Gluten-Free Oatmeal Pumpkin crackers (or digestive biscuits in some parts of the world) are a great alternative to some of the processed options out there. Kids love them, too! This recipe is adapted from a great allrecipe by aitchsee
Prep Time: 20:00
Cook Time: 15:00
1/4 cup gluten-free oats
1/2 cup pumpkin seeds (or any seeds you want)
1 cup gluten-free flour mix
1/2 cup brown sugar
1/4 teaspoon salt
1 1/2 tablespoon baking powder
4 tablespoons butter, softened (i used a soy butter)
3 - 5 tablespoons milk (again we used soy)
1Preheat oven to 350 F
2Use a powerful blender and mix the oats, seeds, and flour until they are as grinded as possible
3Pour into mixing bowl and add sugar, salt, and powder. Add butter and milk.
4Mix batter until a somewhat dry dough forms. My dough was super crumbly so I added more milk.
5Pour dough out on floured surface and knead until smooth. Roll dough out until very thin (some say 3mm but I did not stand there with a ruler to check mine) and use the rim of a very small wine glass, small cookie cutter, or round to cut out crackers.
6Grease a cookie sheet extremely well or use parchment paper. Take a greesed spatula to carefully lift crackers without them ripping and place on sheet.
7Bake. I checked on mine at the 12 minute mark and they looked almost golden. They finished crisping up as the cooled.
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