Smoky Carrot Cumin Crackers

These crackers are seriously addictive, and delicious with the Roasted Parsnip Skordalia recipe I posted last week. This was my first experience ever making my own crackers, and I would definitely do it again! It’s actually easier than it seems, so I’m going to try this out with some other flours and spices as well. I really like Simple Mills Almond Flour Crackers, made with almond, tapioca, and cassava flours, so I might try to recreate those using this recipe as a base. I’ll let you know how that goes if I do it!

This has been a busy weekend, so I’ll keep this post short, but guess what. Lo-Fi Gourmet is turning 3 next week! Of course I’ll be baking it a birthday cake, so stay tuned!

Smoky Carrot Cumin Crackers

adapted from Sarah Britton’s Naturally Nourished Cookbook

• 2 Tbsp flax seeds
• 12 Tbsp water
• 3 cups rolled oats (gluten free if gluten is a concern for you)
• 1 Tbsp cumin seeds
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp ground chipotle or smoked hot paprika
• 3/4 tsp fine tsp sea salt
• 3 Tbsp coconut oil, melted
• 1 medium carrot, grated

1. In a small bowl, combine the flax seeds with 6 tablespoons of water, stir and set aside for about 20 minutes to gel.
2. In a food processor, grind 2 3/4 cups of the oats to a coarse flour. Reserve the remaining 1/4 cup oats. Add the cumin seeds, pepper flakes, chipotle, and salt to the processor and pulse to combine.
3. In a large bowl, combine oat flour, flax gel, coconut oil, carrot, and remaining 6 tablespoons water and stir together until the mixture forms a dough.
4. Preheat the oven to 350° F. Place a large piece of parchment paper onto a flat surface. Turn out half of the dough onto the parchment and cover with another piece of parchment. Roll into a thin rectangle, remove the top parchment, and sprinkle half of the reserved oats over the top of the dough. Replace the parchment on top and roll the rolling pin over the top to set the oats. Remove the top parchment, and using a sharp knife, score the top of the dough into 1-inch squares.
5. Keeping it on the bottom layer of parchment, transfer the dough to a baking sheet and bake until crackers are golden and crisp, 25 to 30 minutes. Repeat these steps for the second half of the dough. Allow crackers to cool completely before storing in a sealed container.