Crisp and crunchy cauliflower crackers

 

ingredients

• 1 medium head of cauliflower
• 2 tbsp flax seeds – (whole)
• 2 tbsp flax seeds – (ground)
• 2 tbsp chia seeds
• 2 cups millet flour – use cassava flour if you want them grain free
• 1/2 tsp salt
• ¼ cup boiling liquid (from steamer)
• 1 tsp dehydrated onions – (optional)

Instructions

• Pre-heat the oven to 400°F/200°C.
• Wash the cauliflower, cut the florets and steam it by placing it in a steamer basket or an insert over boiling water. Steam (covered) until the cauliflower is tender – up to to 8 minutes. 
• Add the cauliflower in a food processor (you should have aprox. 2 cups of  mashed cauliflower) along with the flour, salt, chia and whole flax seeds. 
• Add flax meal (ground flax seeds) – 2 tbsp to that 1/4 cup of cauliflower boiling water, let it rest for 2 min, it will form a gel. Add that to the mixture, it will help hold the dough better. Mix until all is incorporated.
• Between one sheet of parchment paper and a plastic wrap roll out the dough until thin (2mm/ 1/16 inch) and evenly.
• Carefully pull the parchment paper with the cauliflower crackers onto a baking sheet. Cut into squares.
• There should be enough mixture to do a second sheet. 
• Reduce the heat to 360F and bake until beginning to brown on edges, about 15-20 minutes. Flip and cook the cauliflower crackers another 20-25 minutes until the underside begins to brown.

Notes

1. At the last 15 minutes check them often so they don’t burn. If the crackers on the edges cook faster, remove them. 
2. Cooking time will vary depending on how wet the cauliflower mixture is when it goes in the oven and how crispy or chewy you want your finished cracker. 
3. In case the cauliflower crackers are not getting crisp enough turn the temperature down to 300 F and bake a bit longer. 
4. Allow them to cool fully and then place them in an airtight container. Shielding the crackers from air will help maintain their snap up to a week. I don’t recommend to freeze as they will lose their crisp. 
5. Millet has a light texture and mild buttery, sweet flavor. But you can also use other medium flours (or a combination of 2 flours) if you don’t like millet, like: teff, sorghum, buckwheat, oat or brown rice, they all have a similar texture.
6. To make these cauliflower crackers keto friendly you need to replace the millet flour with coconut flour, and you will need less, because the coconut flour tends to absorb a lot of liquid. Reduce the amount of flour in half and then add more little by little, if it’s too mushy. To make sure it holds well together you can also add an egg. If you do that, adjust the amount of flour and omit the addition of water.