I think most of us tend to think of coconut flour in the vein of the sweet delicacies, for which is so well-suited. But when one uses a fair amount of coconut flour in cooking and baking (read: me), it is nice to diverge from the usual path. And this recipe does just that, so delightfully, that you’ll forget you’re eating a cracker based in coconut!
As with my Raisin Bread recipe, this recipe uses soaked coconut flour as its base. The lighter texture that comes from soaking in warm water, with a little whey from fresh kefir or yogurt, makes for an excellent cracker. (For soaked coconut flour, use 2 cups warm water to 1 cup coconut flour–maybe more, if needed; you want the consistency to be like mashed potatoes–and add 1/4 cup of fresh whey. Mix all well and keep at room temperature for at least 12 hours, lightly covered, stirring once or twice, before storing in the fridge or using in a recipe.)
My family is loving these little flatbread crackers–they’re great in the kids’ lunches with some raw cheese and grass-fed beef hot dogs, or with a salad at dinner, or just as a great, nutritious snack. The savory flavor profile can be taken in many directions, based on your tastes–south of the border with chipotle powder and cumin, Italian with oregano, garlic and basil, barbecue with smoked sea salt, coconut crystals, cumin and chili powder. You get the idea.
Here’s a good template to begin with, a flavor profile that is a great accompaniment to lots of dishes.
Savory Soaked Coconut Flour Flatbread Crackers
Makes 2 sheet pans’ worth of crackers
- 2 cups Soaked Coconut Flour
- 1/2 cup freshly ground Flax Meal
- 1/2 cup freshly grated Parmesan Cheese
- 2 Eggs, beaten
- 1/2 cup Ghee
- 1.5 teaspoons Sea Salt
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon dried Oregano Leaves
- 1 teaspoon Baking Powder
Preheat oven to 385 degrees Fahrenheit.
Combine all ingredients and mix until well incorporated.
Take 2 baking sheets and line with parchment paper. Divide the mixture between the 2 sheets. Take another sheet of parchment paper the length of each of the sheets, and cover the mixture. Using a rolling pin, evenly compress the mixture across the length and width of the sheet, then repeat for the second sheet. Remove the top sheet of parchment paper and discard.
Use a sharp knife or pizza cutter to score the dough into 1″ crackers.
Place both sheets in the middle of the oven and bake for 15 to 20 minutes. Any edges or thinner spots will brown first, so remove these with a spatula, then replace the remainder in the oven until the rest have browned accordingly, likely just a few minutes longer.
Place hot crackers on a plate to cool, spaced from each other to keep humidity from forming that will cause sogginess. Once cooled, place in an airtight container and store in the refrigerator. Will keep for 5-6 days or longer, though the humidity of the refrigerator will begin to soften the crispiness. To crisp again, simply place for a minute or so in a toaster oven.