Whole-Grain Crackers

Name: Whole-Grain Crackers
Ingredients: 2 ounces quinoa flour (about 1/2 cup); 1.8 ounces oat flour (about 1/2 cup); 1.05 ounces sweet white sorghum flour (about 1/4 cup); 1/4 cup unsalted pumpkinseed kernels; 2 tablespoons flaxseed; 2 tablespoons unsalted sunflower seed kernels; 1 tablespoon caraway seeds; 1 teaspoon Italian seasoning; 3/4 teaspoon salt; 1/2 teaspoon onion powder; 2 tablespoons vegan shortening sticks (such as Earth Balance); 2 tablespoons olive oil; 1 tablespoon water; 1 large egg, lightly beaten

14 ingredients

4 steps

Ingredients

2 ounces quinoa flour (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
1.05 ounces sweet white sorghum flour (about 1/4 cup)
1/4 cup unsalted pumpkinseed kernels
2 tablespoons flaxseed
2 tablespoons unsalted sunflower seed kernels
1 tablespoon caraway seeds
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon onion powder
2 tablespoons vegan shortening sticks (such as Earth Balance)
2 tablespoons olive oil
1 tablespoon water
1 large egg, lightly beaten

Directions

1

Preheat oven to 325°.
2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, pumpkinseed kernels, and next 6 ingredients (through onion powder) in a food processor; process until seeds are almost fully ground. Add shortening, oil, 1 tablespoon water, and egg; process until blended and dough pulls away from sides of bowl.
3

Cover a large baking sheet with parchment paper. Place dough in center of paper; gently press dough into a square. Cover dough with an additional sheet of parchment paper. Roll dough, still covered, into a 13 x 10-inch rectangle. Remove top sheet of paper; cut dough into 30 (2-inch) squares. Separate squares on pan.
4

Bake at 325° for 30 minutes or until crackers are golden brown and crispy. Cool 20 minutes on pan.