I love reading other food blogs. Often, it’s just because I love seeing (and trying) other people’s great recipes. But sometimes another food blog also kicks me off towards trying something new of my own. Case in point, last week Gena put together a great post on packing your own healthy and vegan lunch. The post included some photos and descriptions of her lunches, and one of the items was described as a raw cracker with nori. I’d been having salty crunchy foods on the brain all week, and the mention of nori immediately sent my mind over to those little puffed rice snacks that sometimes come wrapped in nori. Obviously, my Friday afternoon was going to be spent making some nori crackers (un-raw variety).
I’m doing a pretty strict elimination diet right now in a bid to wean myself off sugar (for the curious, I’m using the diet plan outlined in Alejandro Junger’s book Clean as the template), so crackers with wheat flour were going to be right out. Also, no eggs to bind things together. I’ve tried making vegan crackers with straight almond flour in the past and they’ve always lacked structural stability (I probably need to use a finer grind of almond flour instead of cheaping out and making my own all the time). I went looking for some other ideas and lo and behold, another of my favorite bloggers has a recipe for vegan gluten free crackers that use a mix of rice flour and almond meal. I didn’t have any rice flour, but I did just become the proud owner of this massive container of rice protein powder. That could work, right? High protein, salty, crunchy snack food, here I come!
It took a little playing around, but I did finally wind up with a cracker with that salty, tangy flavor I was going for. Using the rice protein powder also worked out really well–the crackers weren’t as grainy as some of my previous all-almond crackers, and they held together really well too (I’m sure the flax meal also contributes to that). They aren’t quite like crackers made from wheat (obviously), but I’d say they compare favorably with any of the store-bought gluten free crackers I’ve tried. P
Sesame nori crackers
Makes aproximately 30 crackers
1/2 c. unflavored brown rice protein powder
1/2 c. raw almonds
2 tbsp ground flax seed
2 tbsp olive oil
1 tsp sesame oil
3 tbsp tamari sauce
1/4 c. + 1 tbsp water
1/4 c. sesame seeds
2 sheets dried nori seaweed, cut into small strips or pieces
1. In a food processor fitted with the metal S-blade, combine all ingredients except the sesame seeds and nori. Grind until mixture takes on the consistency of a thick paste. Add the sesame seeds and incorporate with a few quick pulses. Remove dough from processor and allow to sit for at least 15 minutes (this step will allow the flax meal to absorb excess liquid and make the dough less sticky).
2. Press dough out onto a sheet of parchment paper, forming a rough rectangle about 3/4″ thick. Spread 1/3 of the seaweed pieces across the dough, then fold dough into thirds. Repeat this step twice more to incorporate the remaining nori. Continue pressing and folding dough until nori is incorporated throughout dough.
3. Preheat oven to 400F. Layer a second piece of parchment paper across the top of the dough and roll to desired thickness (mine were a little over 1/8″). Use a butter knife or a pizza cutter to cut dough into squares. Transfer the bottom sheet of parchment paper, with crackers on it, to a baking sheet. Bake at 400F for 8-12 minutes, until crackers are slightly browned. Remove from oven and allow too cool. Crackers will firm up and become crisper with cooling.