Cracker Hacker

My new go-to cracker crisp that is salty and sweet and impresses just about everyone. Can be made Gluten Free or with wheat flour. Based on Rainforest Raincoast Crisps (I call them Crackers within Reach – like Design within Reach because they’re not really. The cost is a little high for my current food budg.) I wanted to come up with a post urban walk snack that my parents, namely my Mom (who is limiting her wheat flour) would enjoy. I’ve since made them for some friends who have Celiac and they were a huge hit with them as well.

Gluten Free Kalamata Olive & Fig Crackers

Adapted from Chowhound and Dinner with Julie

1 cup Gluten Free Flour (I like King Arthur Flour blend)
1/2 teaspoon xantham gum
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup plain yogurt (non-fat is fine)
1 teaspoon white balsamic vinegar (lemon works too)
1/2 cup fig preserves (I like Casa Giulia Fig Preserves)
1/3 cup chopped kalamata olives (or 1/4 c tightly packed)
1/4 cup pepitas (raw pumpkin seeds)
1/8 cup chia seeds
2 Tablespoons sesame seeds

1. Preheat oven to 350° F.
2. In a large bowl, whisk together the dry ingredients (flour, xantham gum, baking soda, salt, pepper)
3. In a smaller bowl, mix together the yogurt with the vinegar.
4. Then add the fig preserves to the yoghurt mix and stir a few strokes until well combined, then stir in the chopped olives. This is the “wet mixture”.
5. Add wet mixture to dry mixture. Stir until evenly incorporated.
6. Then stir in the seeds: pumpkin seeds, sesame seeds, chia seeds until evenly incorporated
7. Pour or spoon the batter into three mini loaf pans (lightly greased). Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
8. Wrap loaves in plastic wrap and freeze loaves until very firm (at least 4 hours but I’ve always done it overnight) this will make them easier to cut into thin slices.

—later—-

9. Reduce oven heat to 300° F.
10. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Bake them for about 15-25 minutes or until they start to turn golden brown. Then flip them over and bake another 10-15 or so minutes until they’re an even deep brown. (That’s the way I like em – nice and crispy.)

The length on cooking is entirely dependent on how thin they’re cut, so the color indicator is your best guide. First side an even golden brown, flip, and second side nice dark brown.

These crackers/crisps are great served with goat cheese. Enjoy!

Gluten Free Kalamata and Fig Crackers