Is it a cracker or is it a cookie? Who knows? I sure don’t. This cracker recipe has taken on multiple identities. On its own, it is undeniably a cracker, yet when topped with peanut butter, it reminds me of the Nutter Butters I used to eat as a child. As you can see, I didn’t just stop there with topping the crackers with peanut butter. I turned this healthy snack into a full on dessert-vehicle. Soon all the ideas of toppings that popped into my head, found their way into my eager fingertips and soon into my mouth.
These crackers are lightly sweet with the flavor of peanut butter. They are oil-free and fairly healthy, until you start experimenting with all of the unhealthy topping possibilities, as I did. I’ll just chalk it up to doing good old fashioned research. I mean, what kind of food blogger would I be if I didn’t test ALL of the suggested topping ideas I listed? I think it would be terribly irresponsible of me. Read on for a tasty cracker recipe. I mean, how many opportunities will you get to make gluten-free crackers with a personality disorder? You should take this opportunity. Really, you won’t be disappointed (especially since they are very simple and take almost no time to make).
Gluten-free peanut butter crackers:
Inspired by Angela’s easy and gluten-free cracker recipe found on Oh She Glows
*Makes about crackers
1/2 cup of brown rice flour
3/4 cup of almond meal
2 tbsp of ground flax seed
1/2 tsp of sea salt
1 tbsp of agave nectar (for more of a cookie like flavor add 2 tbsp of agave)
1/4 cup of water
1/2 cup of salt-free peanut butter (I used freshly ground peanut butter) *taste the batter before baking and add more peanut butter if desired
1- Preheat the oven to 350 degrees. Mix together the dry ingredients. Then add all of the wet ingredients to the dry ingredients. Stir with a rubber spatula. Make sure the mixture is well combined and form into a ball using your hands.
2- Line a baking sheet with parchment paper and put the dough ball onto the parchment. Press it down firmly. Using a rolling pin or your hands continue pressing down or rolling out the batter. Roll until it is the desired thickness (as the dough won’t rise when it’s in the oven).
3- Slice into 1.5 by 1 inch strips using a pizza wheel or knife. Bake for 12-15 minutes. Watch them at about the 12 minute mark and take them out when the edges begin to brown.
4- Gently separate the crackers and let them cool for 15-25 minutes. The cooler the are, the crispier they will be when you eat them. Eat alone or top with the toppings of your choice. Store in an air-tight container for up to 2-3 days.
- Melted chocolate
- Melted chocolate and strawberries
- Peanut butter mixed with a tad bit of agave nectar for sweetness, which creates a cookie reminiscent of Nutter Butters
- Banana slices
- Hazelnut spread
Get crazy with the toppings or don’t, either way these crackers are tasty and versatile.