I am really loving my Wondermill and the grains that I have been able to grind with it. It is so quick and easy to do.. Within seconds I have enough flour to make something wonderful.
This recipe I adapted from Get Naked in the Kitchen by Briana Santoro. The original recipe called for only brown rice flour but I didn’t have quite brown rice so I also ground up some popcorn to use as corn flour and it worked wonderful. This recipe is gluten free and full of some many different flavours and goodness. I just used what I had in my cupboards and it turned out wonderfully. I also didn’t quite roll out my dough thin enough so they were more like a bread then a cracker but still good.. Or at least I thought so.
For this recipe I used brown rice and corn that I ground in the Wondermil.
- 1 cup brown rice flour
- ½ cup corn flour
- 2 tbsp honey
- ½ tsp sea salt
- ½ cup sliced almonds
- ¼ cup chia seeds
- ⅓ cup sunflower seeds
- ¼ cup crushed pumpkin seeds
- 2 tbsp oil (grapeseed)
- 1 cup water
- Honey/Water mixture
- 2 tbsp honey
- 1 tbsp water
- Sea Salt (to taste)
- Preheat oven to 325 degrees F.
- In medium bowl mix all ingredients except water.
- Add water and stir dough, kneading it with your hands until well combined.
- Place parchment paper on rimmed cookie sheet.
- Place dough on parchment paper and using a second piece of parchment paper spread dough thinly over cookie sheet. The thinner you spread the dough, the crispier the crackers are.
- Using a pizza cutter or knife score the dough into squares.
- Bake crackers in 325 degree oven for 10-15 minutes.
- Remove from oven and flip crackers over one at a time.
- Place bake in oven and bake another 10 -15 minutes until desired crispness. You may need to bake longer then 15 minutes.
- Just before crackers are done make honey/water mixture by mixing honey and water in small bowl.
- Remove crackers from oven and brush mixture over them.
- Sprinkle small amount of sea salt over crackers.
- Cool and enjoy
I spread crackers about ¼ inch thick so were not as crispy as I thought they would be but tasted good this way.
