Tuesday, June 22, 2010


These multigrain crackers are an exercise in variety. Made of corn, almonds and oatmeal, the flavor of no one flour is too prominent. Same with the spices, which have been kept mild to accommodate most palates but if you like hot stuff, feel free to double them. Once you try these, you might find it easier to store the flour mix in the fridge and just whip up a bunch whenever you like. Prep time would then be a mere ten minutes, and twenty minutes after that, you'd be enjoying these cunchy delights.

Multigrain crackers


  • 1/2c blanched almond flour
  • 1/2c cornmeal
  • 1c certified gluten free oats
  • 1 egg white
  • 3T olive oil
  • 6T water
  • 1 tsp salt
  • 1 tsp ground cumin seeds
  • 1 ancho chile powder

Grind oats in food processor. Mix oats and cornmeal with almond flour, salt, chile powder and cumin seeds. Beat egg whites, oil and water till bubbly and slowly mix with dry ingredients until a ball is formed. Divide in four parts. Flatten one ball on a sheet of parchment, then cover with a second sheet. Roll out until as thin as preferred (1/16-1/8 inch). Remove top parchment paper and place on baking sheet. Score with pizza cutter. (For round crackers, flatten marble-sized balls.) Repeat for rest of dough.  Bake at 325 degrees until lightly browned, approximately 20 minutes depending on thickness of dough.