A few months ago, via a not so pleasant test (I bet you can guess what test I am talking about), I found out that my body attacks itself every time I eat gluten. This causes my digestive system and body’s inflammation to go bananas. Mentally, I happen to feel the exact opposite when I eat gluten, but you have to listen to your body so no more gluten for me. Gluten and I have been BFF’s all my life, so this relationship was a hard one to break, but I can tell you, these gluten free crispbreads really help to mend my broken heart.
The trick to making tasty gluten free crackers, is to add a lot of seeds and textures. In this gluten free crispbread cracker recipe, I used pumpkin seeds, sunflower seeds, whole oats, flaxseed meal and uncooked red quinoa. Yes, you read that correct, UNCOOKED RED QUINOA. It adds such a delightful crunch to these crackers. Sometimes, I also add a 1/4 cup of dried fruit for chewiness, too.
DID YOU KNOW THAT QUINOA IS A SEED, NOT A GRAIN?
Quinoa is actually a seed from a Goosefoot plant. How a seed from a plant named “goosefoot” gets named “quinoa” is completely perplexing to me, but I love it. Quinoa is closely related to spinach + beets and is a complete protein!…