Nourish your body and uplift your soul with these gluten-free Adaptogenic Flower Print Crackers 🌷 by our lovely @loriastern! Not only are they visually stunning 🤩, they're also ✨ infused with the power of adaptogens & superfoods 🌿 using our 🌞 Golden Moon Milk, 🌱 Moringa, 🌹 Rose, and 🦋 Butterfly Pea powders.
INGREDIENTS for plain dough:
- 1 cup gf flour (80g)
- 1/2 cup oat flour (30g)
- 1/4 teaspoon kosher salt
- 4 tablespoons extra virgin olive oil 38g
- 5 tablespoons or 50g water
INGREDIENTS for yellow dough:
- 1 cup gf flour (80g)
- 1/2 cup oat flour (30g)
- 1/4 teaspoon kosher salt
- 4 tablespoons extra virgin olive oil 38g
- 5 tablespoons or 50g water
- 1 teaspoon- 1 tablespoon Anima Mundi Golden Moon Milk*
INGREDIENTS for pink dough:
- 1 cup gf flour (80g)
- 1/2 cup oat flour (30g)
- 1/4 teaspoon kosher salt
- 4 tablespoons extra virgin olive oil 38g
- 5 tablespoons or 50g water
- 1 teaspoon - 1 tablespoon Anima Mundi Rose powder*
INGREDIENTS for green dough:
- 1 cup gf flour (80g)
- 1/2 cup oat flour (30g)
- 1/4 teaspoon kosher salt
- 4 tablespoons extra virgin olive oil 38g
- 5 tablespoons or 50g water
- 1 teaspoon -1 tablespoon Anima Mundi Moringa powder*
INGREDIENTS for blue dough:
- 1 cup gf flour (80g)
- 1/2 cup oat flour (30g)
- 1/4 teaspoon kosher salt
- 4 tablespoons extra virgin olive oil 38g
- 5 tablespoons or 50g water
- 1 teaspoon -1 tablespoon Anima Mundi Butterfly Pea powder*
METHOD:
In a medium sized bowl, pour gluten free flour, oat flour and kosher salt and mix to combine. Make a well in the center and pour the water and olive oil. Stir wet and dry ingredients until mixture comes together in a ball that is not too sticky. If the dough is too dry, add additional water by 1/2 teaspoon at a time. If dough is too wet, add a touch more gluten free flour. The consistency of the dough can depend on the type of flour you use as well as the humidity of your kitchen.
Gather a long sheet of parchment paper (26”) and fold in half. Unfold the parchment, then place your dough onto one side of the parchment paper and flatten so that it’s a 1/2” rectangle. Now fold over the top of your parchment and roll out your dough until it’s about 1/8” thin, being careful there are not any creases on either side of the parchment (this will lead to imperfect crackers!). Damage control: if the dough cracks in some areas, just gather dough from the side and stick on to where it cracks and re-roll so that both sides of the parchment paper are smooth and your dough is the same thickness (or flatness) throughout. This dough is forgiving.
Now cut your crackers into shapes. You actually don’t have to do this part. You can be rustic and just bake the cracker as a slab and then break into irregular shards when it’s baked. If you are cutting into crackers— I like making 10 cuts on the horizontal side and 2-3 cuts on the vertical side (creating long slender crackers that are nice for double dipping).
Colorful crackers:
Add 1 teaspoon - tablespoon Anima Mundi colorant dust and and combine with the flour and salt mixture, add a bit more water (1 teaspoon at a time) if dough is too dry. Proceed with the recipe. Roll out until all cracker colors are rolled to the same thickness.
Using a small cookie cutter shaped like a flower, carefully stamp out the flowers of each colored dough. Using an offset spatula, decorate the plain dough with the colorful flower cut outs. Place a sheet of parchment over the dough and gently roll to adhere the stamped out shapes. Remove the parchment paper and cut the crackers into 4” x 2” rectangles.
Bake in a 400 degree F oven for about 12 minutes or until the crackers on the sides of the baking sheet start browning. Take of the oven and cool for 15 minutes before serving.
*Please note that adding colorant dust may require for you to add in more liquid for the cracker dough to come together. Use 1 teaspoon water at a time if the dough seems dry.
