…I guess if you want something done right, you’ve gotta do it yourself.
RECIPE! “Polly Want a Sorghum Cracker“
These babies took me a loooong time to figure out. So, enjoy!
3/4 cup sorghum flour
1/4 cup corn starch*
1/4 cup cooked quinoa
1 1/2 tsp. salt, divided in 2
1 tsp. coconut vinegar (or apple cider vinegar if unavailable)
2 tsp. olive oil
3-6 tablespoons water, room temperature
Preparation time: 5 minutes
Cook time: 10 minutes
Yields a few cups of crackers :)
- Pre-heat oven to 400 degrees Fahrenheit.
- Mix flour and corn starch in large bowl. Add quinoa and 1/2 tsp. salt.
- Stir in coconut vinegar and olive oil. Mix with wooden spoon until even, small granules form, then knead with hands. Add water by the tablespoon-ful until mixture is moist, but not sticky.
- Divide dough in two. Place one half in between two sheets of parchment paper and roll to cardboard thickness. Peel away top sheet, cut into 1” squares, and sprinkle with 1/2 tsp salt. Repeat with second half of dough with new sheets of parchment paper. Keep cut dough on parchment paper, place on baking sheet, and bake for 9-12 minutes, or until edges begin to brown.
Serve with cheese, jam, sun-dried tomatoes, or whatever serves your Bubble Child fancy!