Easiest Homemade Gluten Free Crackers on the Planet

Gluten Free Crackers

Midwinter is a monochromatic marvel to me — sort of a Trojan horse time of year when Spring is concealed beneath the earth’s muted shades of tan and brown, waiting to pack a wallop.

That’s how I feel about these crackers, too.

At first glance they appear as benign as January’s palette, but don’t let ’em fool you. They’re the perfect example of “more than meets the eye.” I like surprises and these surprisingly tasty lil’ crackers are my go-to snack, speaking of which…

GF Crax ready to bake

Generally I’m not a snack-y person, but winter seems to ignite my appetite. (Why is that? Something to do with storing energy for shivering?) Anyway, a few crackers with a swipe of tapenade or a smear of hummus appeases random cravings quite nicely.

In a previous post, I extolled the virtues of Rosemary Olive Oil Crackers and I love ’em to pieces. These days I make them gluten-free. Bonus points for being quick’n’easy — thirty minutes from start to finish. And, there’s nothing like a warm cracker fresh out of the oven to soothe the savage beast in your stomach.

GF Crax

Gluten Free Rosemary Olive Oil Crackers
(adapted from this recipe — thanks, Erin!)

1-1/2 c. gluten-free all purpose flour (I used King Arthur’s)

1/2 c. hazelnut flour

1 tsp. baking powder

2 Tbsp. fresh rosemary, chopped

1/2 tsp. sea salt*

2/3 c. warm water

1/3 c. extra virgin olive oil

Garlic powder for dusting, if desired

*Note: The original recipe calls for a teaspoon of salt, but saltiness is subjective and it depends on what you’re going to dip, dunk, or dollop with later. Season to taste.

1. Preheat oven to 400° F. Lightly oil two large baking sheets.

2. Whisk dry ingredients together in a large bowl.

3. Measure oil and water into a liquid measuring cup and gradually add to dry ingredients. (Depending on the humidity, you may not use all of the liquid.) Stir with a fork until mixture comes together. Divide dough in two.

4. Pat each portion of dough as thinly as possible onto prepared baking sheets. (Use your hands — it’s fun!) Slice into cracker shapes with a pizza cutter or sharp knife.

5. Dust with garlic powder, if desired. (I do one batch “with” and one without.)

6. Bake 12-14 minutes, or until edges begin to brown and the crackers look “set.” (They’ll crisp up as they cool.) Transfer to wire racks to cool completely.

7. Store in a zip-top bag or airtight container between snack attacks.

GF crax w Tapenade v

Does winter change your eating habits? Do tell.

Enjoying Spring in disguise,

~ Kim

Finger Food (Zombie Halloween Party)

Finger Food

After five months of rehearsals, my concert came and went (successfully, whew!) but now there’s a huge vacuum in my brain where Bach, Beethoven, and Mozart previously took up residence.  Let’s just call it creative space.  The serious side of me was also in desperate need of fun.

Enter Catherine Hackman.

“Would you like to contribute a recipe to my Zombie Halloween Party?”

Of course!  It sounded quirky and amusing, plus I enjoy her stories tremendously.  (You can read her latest short story here.)

The last time I did anything Halloween-like was a few years back when we were invited to a party at a friend’s house.  My hubby preferred not to go.  When I showed up at the door all by my lonesome, the hostess inquired, “Where is he?”

I gestured to my side and replied, “Right here.  He’s The Invisible Man.”

In the spirit of fun, I’m bringing a few “no brainer” appetizers to Catherine’s party — food fit for zombies — or for folks who recently worked their fingers to the bone.

Finger Food

Bony Fingers (String Cheese Appetizers)

(Recipe credit:  Spoonful)

Mozzarella string cheese sticks

1 Tbsp. cream cheese, softened

1 yellow bell pepper, cored and seeded

Cut string cheese sticks in half.  With a paring knife, shape each stick to resemble fingers.  Cut an indentation for the fingernails and carve “knuckle wrinkles.”

Spread a small amount of cream cheese in each indent.

Cut fingernail shapes out of the bell pepper; affix a “nail” to each fingertip.  Chill, covered, until ready to serve.

These are yummy all by their lonesome, but if you’re feeling adventurous, try dunking them in Blood Curdling Scream Dip.

Blood Curdling Scream Dip (Roasted Red Pepper Pesto)

(Recipe credit goes to my Mom, who cut it out of a magazine and sent it to me.  Holler if it’s yours and I’ll give credit where it’s due.)

1 c. roasted red peppers (I used jarred ones due to my zombie-like state)

1/4 c. walnuts

1/2 tsp. cumin

1 Tbsp. balsamic vinegar

1/8 tsp. cayenne pepper (see note)

Drain peppers.  Place ingredients in a blender or food processor; pulse to desired consistency.

Note:  The original recipe didn’t call for cayenne, but in my opinion it’s a scream-worthy addition.

Chill, covered, until ready to serve.

For a spooky presentation, serve “fingers” and dip on a blood red plate… or in a ghoulish light.

As for the lil’ zombies lurking about, the credit goes to my Sis.  Her skill with a needle and thread rivals Dr. Frankenstein.  (Thanks, Sis!)  She credits her inspiration to Zombie Felties.

Zombie Halloween Party

For additional party ideas, please visit Catherine’s Zombie Halloween Party post… and while you’re there, be sure to haunt her latest short story.  It’s a thriller!

Catherine has a gift for connecting with teens and young adults through her writing.  She also throws a great Halloween party!  I guarantee the serious side of you will smile.

Enjoying creative space,

~ Kimby