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Sorrel Crackers<\/p>\nSorrel Crackers<\/p>\n
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1\u2154 cups gluten-free flour (I used \u00bd cup almond flour, \u00bd cup quinoa flour, and \u2154 cup ivory teff flour)<\/p>\n
\u00bd tsp. baking powder<\/p>\n
1 tsp. salt<\/p>\n
2 tsp. olive oil<\/p>\n
\u00bd cup water<\/p>\n
1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker)<\/p>\n
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Preheat oven to 325\u00b0 F. Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together. Add the sorrel pur\u00e9e and mix well. Add more flour if the dough is too sticky. Let the dough chill for 30 minutes or as long as overnight. Between two lightly floured sheets of parchment, roll out the dough. Slice into desired cracker shape. Sprinkle with more salt if desired. Bake at 325\u00b0 F for 20\u201330 minutes or until dry and firm, but still green in color. If the crackers retain moisture, finish in a dehydrator at 200\u00b0 F, or on the warm setting in oven, making sure they do not overbrown.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sorrel Crackers 1\u2154 cups gluten-free flour (I used \u00bd cup almond flour, \u00bd cup quinoa flour, and \u2154 cup ivory teff flour) \u00bd tsp. baking powder 1 tsp. salt 2 tsp. olive oil \u00bd cup water 1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker) Preheat oven to 325\u00b0 F. Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together. Add the sorrel pur\u00e9e and…<\/p>\n