These crackers came together while cooking up a briny pot of chowdah after a morning of harvesting Atlantic surf clams. While reminiscing about those tasty oyster crackers I submerged into my scalding hot soup of creamy chowder as a kid, I decided to create something similar but different altogether.
Whether I like it or not, gluten-free is the way for most of my family and clients, so even though I don't avoid wheat myself, I have looked to develop delicious recipes that are gluten-free and void of fillers or newly popularized flours like almond, coconut, and cassava. To step away from white flour and leaveners as go-to ingredients for baked goods, I decided to use an old raw food days technique of incorporating chia seeds as a binder for naturally gluten-free acorn flour. With mucilaginous properties, both chia and flax seed have the ability to bind ingredients when cooked.
Cold leached acorn flour is a kitchen staple for me and an ingredient I rely on to replace the use of most grains. Combined with the chia, you get a protein-rich cracker that is seasoned with the additions of powdered kelp, dried herbs from my garden, and Maine sea salt. These can be dehydrated or baked, so use what's most convenient.
Seaweed Seasoned Acorn Crisps
- 1 cup cold leached acorn flour
- 1/4 cup milled chia seed (best to grind fresh from whole seeds)
- 1 teaspoon kelp powder
- 2 teaspoons dried herbs like thyme, oregano, rosemary, dandelion leaf, and dill
- 1 teaspoon sea salt
- Preheat the oven to 275°F.
- Mix together the acorn, ground chia and seasonings until well combined.
- Add enough water, about 1/2 cup or so until you have a spreadable mixture.
- As this as possible spread the mix until a silicon baking mat or parchment, about 1/4 inch thick or less.
- Score the crackers using a ruler or knife into your preferred dimensions.
- Place the tray in the oven and bake for about 30 minutes, or until fully dried and crispy.
- Remove from the oven, and allow to cool before consuming.