Zippy Garlic Crackers (grain free)

Happy Independence Day! (for those of you in the States!)
It's time for July's Gluten Free Ratio Rally. This month's challenge was crackers and breadsticks. So, with the summer months blazing, you'll have plenty of new recipes to try for any upcoming picnics and road trips!

Here's the whole list of bloggers and recipes for this month...Special thanks to Rachel from The Crispy Cook for hosting this month!

T.R. | No One Likes Crumbley Cookies  -  Gluten Free Graham Crackers
Rachel / The Crispy Cook  -  Cilantro Crackers   
Claie | My Gluten Free Home  -  Seafaring Crackers
Jonathan | The Canary Files  -  Savory Spice Crackers
Angela | Angela's Kitchen  -  Crisp Bread Sticks (and bread stick "sparklers")
Mary Fran | FrannyCakes  -  Gluten Free Cracked Pepper Crackers
Shauna | Gluten Free Girl - Breadsticks   

Learning to bake by ratios (weight) instead of cups, etc., means that you can make your recipes any size you want, simply by changing the ratio. You can make a cupcake for one, or multiply it for a whole crowd. Also, if you don't have a specific type of flour, you can substitute it by weight for another flour (the results may slightly differ). It makes me learn to be creative in the kitchen....I love it! :) But don't worry, I've also put in my rough estimate of what the measurements would be using cups, etc., for those of you without a scale.

This was my first time making crackers, so I thought these turned out rather well. This is also my first time using flax as a substitute for egg (it helps hold the dough together), and I really like the flavor it brought to these crackers! The ratio I used was roughly 1 part water: 1.3 parts flour (plus the other ingredients, of course).

Zippy Garlic Crackers
When rolling out the dough, roll to the specified thickness...on one batch, I rolled it super thin, and they would not hold up to any kind of dipping (which, as we all know, is very important for crackers!). Try these with my Hot Artichoke Spinach dip or Mango Salsa :)

140 g. (1 1/4 c.) almond flour
28 g. (1/4 c.) shelled sunflower seeds (if unsalted, add 1/2 t. salt)
10 g. (1 T. + 1 t.) ground flax seed
1/2 t. garlic powder
1/2 t. crushed red pepper
60g. (1/4 c.) water

Preheat oven to 350 degrees F.
Pulse all ingredients, except water, in the food processor, until crumbly.

Pour the dry ingredients into a bowl, and then stir in the water until thoroughly combined. The dough should be able to form a sticky ball at this point. Put the dough onto a cookie sheet lined with parchment paper or aluminum foil.

Cover dough with another piece of parchment paper (or you can use wax paper), and roll out to 1/4" thickness. Score into cracker squares using a sharp knife. Sprinkle crackers lightly with salt. 

Bake for about 15 minutes, or until the crackers are lightly browning on the edges. Let cool completely.
Makes about 2 dozen crackers.

(Also shared as part of Slightly Indulgent Tuesdays and Allergy-Free Wednesdays.)