I don’t have any gluten intolerances or issues, but I do enjoy some gluten-free foods and from time to time it’s nice to switch it up a bit. Most recently it’s been boxes of Mary’s Gone Crackers gluten-free crackers (herb or plain, thank you). I think I’m addicted to them and I wonder if there is crack in them. (I’m kidding!) I figured this was something I could possibly make so I looked up recipes online and found one and tweaked it a bit. This recipe has endless possibilities too. Rather than just use whole flax seeds, next time I will have to grind half of them up. I think I would also use more brown rice and perhaps some barley or sesame seeds too. You could probably use any grain or maybe even nuts too. Maybe also add a little Bragg’s Amino Acid, or possibly go the sweet route and add cinnamon and a wee bit of sugar and omit the olive oil. Anyway, as I said, the following recipe is pretty adaptable to one’s palate.

• 1/2 c. flax seeds
• 1/3 c. water
• 1/2 c. quinoa (or 1/4 c. quinoa and 1/4 c. brown rice as I did)
• 1/2 tsp. sea salt
• 1/2 tsp. baking powder
• 1 TB extra virgin olive oil (or canola, or you can omit oil)
• 1/2 tsp. dried rosemary, thyme
• Dash of freshly ground black pepper

Soak the flax seeds in the water for about 15 minutes. If you want more savory crackers, omit the salt and add a dash or two of Bragg’s or gluten free tamari sauce).

Put the quinoa and brown rice in a food processor and grind up until it’s about flour consistency. (Note: Here is where a coffee/spice grinder might be better as I found my Kitchen Aid didn’t do such a good job…which I found surprising).

In a small bowl, add the ground quinoa/brown rice to the flax seeds and then add salt, evoo, and whatever dried herbs you wish. Stir until combined.

Using a small spatula, flatten on a baking sheet lined with parchment paper. Now, this will take a little time and effort to spread the dough around. I found it to be easier if I used my spatula and spread from the center of the dough, toward the edges. I also realized after baking that my crackers could be a tad bit thinner.

Bake at 375 for about 15-20 minutes. Keep an eye on them too. Then flip over and bake for maybe another 5 minutes. Don’t let them get too brown, or else they’ll taste burnt (yuck).

Cool and break into pieces. Store in airtight container.