Grain-Free Gochujang Seaweed Crackers
Grain-Free Gochujang Seaweed Crackers combine the bold flavors of gochujang, the umami richness of seaweed, and the satisfying crunch of homemade grain-free crackers.
Equipment
- Food processor
- 9" x 13" baking sheet
- parchment paper
Ingredients
- ½ cup raw almonds soaked overnight
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ½ cup sesame seeds
- 1 Tbsp cumin seeds
- 2 sheets toasted nori crushed
- ½ Tbsp dulsi flakes
- 1 Tbsp gochujang
- 2 Tbsp low sodium soy sauce
- 2 tsp sesame oil
- 1 Tbsp psyllium husks
- 1 Tbsp nutritional yeast
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Preheat oven 300 °F.
- Put the almonds, pumpkin seeds, sunflower seeds, sesame seeds, cumin seeds, nori, and dulse in the food processor and pulse until a crumbly meal texture.
- Add the remaining ingredients to a food processor and pulse until a dough forms.
- Gather dough into a ball and place it on a piece of parchment paper. Cover dough with another sheet of parchment paper and flatten dough slightly.
- Roll out dough with rolling pin until ⅛” thick. Make sure to press harder in the center to ensure dough is evenly spread.
- Remove top parchment sheet and place the flattened cracker dough and bottom parchment paper on a large baking sheet.
- Bake for 20 minutes or until set. Remove from the oven and flip crackers over, place back on the baking sheet, and slide parchment out from underneath cracker dough.
- Bake for an additional 10-15 minutes until crisp.
- Remove from oven and set on a rack to cool. When cool enough to handle break into cracker sized pieces.
Notes
Store cooled crackers in an airtight container for up to three weeks.
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