Cherry Rosemary Seed Crackers

By Veronica Lanz

This recipe falls under the category baked goods but is a very nice savory cracker to serve with an assortment of cheeses.

Cherry Rosemary Seed Crackers

2 cups (500 ml) GF High Protein Flour Mix*
1 tsp xanthan gum
2 Tbsp. (30 ml) flax seeds
2 Tbsp. (30 ml) sesame seeds
2 Tbsp. (30 ml) millet
1 cup (250 ml) pumpkin seeds
1/2 cup (125 ml) sunflower seeds
1 tsp. (5 ml) salt
2 tsp. (10 ml) crushed dried rosemary
1/4 cup (60 ml) brown sugar
2 tsp. (10 ml) baking soda
1 ¾ cups and 2 Tbsp (500 ml) soured milk
1 egg white
1 cup (250 ml) dried cherries
1/4 cup (60 ml) molasses

Mix dry ingredients in a medium bowl. Stir the milk and molasses together. Pour the wet stuff on the dry stuff and stir it up. Turn into two very small greased loaf pans. Bake at 350 F for 50-60 minutes. Cool slightly, remove from pans and cool almost to room temperature on rack. Wrap cooled loaves in waxed paper or foil, or else place in a sealed container, and refrigerate overnight.

Unwrap the next morning and preheat oven to 250 F. Slice the loaves as thinly as you can manage using a bread knife. Lay the slices on a cookie sheet, sprinkle with additional salt to taste and bake/dry at 250F until crisp (about 85 minutes, depending on how thick your slices are).

Store in sealed containers in a cool dry place for up to 3 weeks

*my GF flour mix is:

2 cups brown rice flour
1 cup sorghum flour
1 cup millet flour
1 cup coconut flour
1 cup tapioca starch
1 cup arrowroot starch
1 cup cornstarch