Maggie Savage’s Gluten Free, Nut Free, Soy Free Vegan Savoury Rosemary Crackers70
Piggies! It is DAY 17 of Gluten Free Baking With KitchenAid, and today we celebrate our 7QT Stand Mixer Giveaway with these delicious gluten free vegan crackers from the fabulous Maggie Savage of She Let Them Eat Cake. Is that not the best name for a blog ever?! It immediately conjures up images of love and fun, and that is EXACTLY what this lovely lady is about. I utterly ADORE her, and I feel certain that once you familiarize yourself with her gorgeous blog, you will too! It is pretty hard not to. Not only are her gluten free vegan recipes delicious, they are made with organic whole ingredients and a whole lotta heart! Maggie also shares my obsession with smoothies! What can I say? That ALWAYS scores extra points in my trough! LOL!
I first came in contact with Magical Maggie when she started The Balanced Platter with the equally fabulous Amy Green of Simply Sugar and Gluten Free. I was thrilled when they asked me to be a regular contributor. Through my association with this wonderful site, I have exchanged literally hundreds of emails with Maggie, which have revealed her to be one of the most generous bloggers I know. The more we write to each other, the more I discover we have in common. I am constantly inspired by her "self taught" wealth of knowledge born out of the years of experience experimenting in the gluten free kitchen spurred on by her love for her food allergic family. Having similarly formulated many of my allergy-friendly recipes for my niece, Alexandra, who suffers from multiple food allergies, this tugs at my heart strings more than a little.
Maggie has a Bachelor of Education and is currently studying to become a Registered Holistic Nutritionist (RHN) with the Canadian School of Natural Nutrition. Through her blog, she shares her love affair with holistic nutrition and whole foods with simple healthy recipes that taste AMAZING. These gluten free vegan rosemary crackers are FANTASTIC, and just one example of how good her cooking is! Not only are these gluten free vegan crackers super easy to make, but they are loaded with nutrients. What a brilliant tip about grinding pumpkin seeds to make your own flour! Maggie said to me, "I’ve been using pumpkin seed flour a lot lately and I love it. I buy raw pumpkin seeds and grind them to make my own pumpkin seed flour. I use an old coffee grinder. It’s so simple and so nutritious!" AND DELICIOUS! Be sure to use raw pumpkin seeds to take advantage of the beautiful healthy oils. Roasted pumpkin seeds don’t have the same nutritional value, and with any nuts and seeds, the oils go rancid.
These handy little "melt-in-your-mouth" crackers are going to be a mainstay in our snack repertoire now! For some more easy homemade gluten free vegan cracker ideas check out Maggie's delectable Gluten Free Vegan Almond Sesame Crackers and Gluten Free Vegan Rosemary Onion Crackers or as she calls them, "Maggie's Gone Crackers". HA! I LOVE that! These two recipes are wonderful too. Let me wet your appetite even further by suggesting you take a peak at her vegan cookie dough smoothie which is UNBELIEVABLE, her raw vegan tzatziki, gluten free vegan banana flax bread, gluten free vegan gingerbread cupcakes and SO much more! I swear, Maggie's recipe are really phenomenal.
Thanks Maggie for being a part of this event. I could never have done this without including you.
Until I get to hug you in person, this is my love letter to you cause YOU ROCK!
Maggie Savage’s Gluten Free, Nut Free, Soy Free Vegan Savoury Rosemary Crackers
- 1 1/2 cups raw pumpkin seed flour (finely ground raw pumpkin seeds)
- ¾ cups sorghum flour
- ½ cup water
- 1/3 cup extra virgin olive oil
- 1 Tbsp psyllium husks
- 2 tsp dried rosemary leaves
- 1 ½ tsp fine Celtic sea salt
- 1 tsp gluten free baking powder
- coarse sea salt for sprinkling
- Preheat the oven to 200 / 400 degrees.
- In the bowl of your KitchenAid stand mixer (using the paddle attachment), combine the flours, rosemary leaves, baking powder, fine sea salt, and psyllium husks.
- Add the water and olive oil to the dry ingredients and mix until well combined.
- Let cracker dough sit for 5 minutes. Dough will be slightly wet, but you should still be able to shape it with your hands.
- Place dough onto a large piece of floured parchment paper - I used extra pumpkin seed flour. Flour rolling pin (as necessary) to prevent sticking and roll dough until about ¼ inch thickness.
- Place rolled dough onto baking sheet (leave it on the parchment paper) and score into desired shapes using a pizza wheel or a knife. Sprinkle with coarse sea salt and lightly press into the cracker dough.
- Bake for about 25-30 minutes, rotating tray after 16 minutes.
- Let cool to touch and then remove to a wire rack to cool completely.
Piggy Cooking Tips
Releasing the flavour and oils in fresh herbs
Making dips, pestos and sauces in the food processor and blender is quick and easy. But the fast action of the blades pulverizes everything so quickly, that you don’t always get the most out of fresh herbs such as basil, cilantro, parsley and mint. To capitalize on their divinely flavourful oils - bruise them a little bit with a meat mallet or rolling pin before placing them into the machine. This will help to release the full flavour of the herb, resulting in a richer, more full bodied blend.