Spicy Pumpkin Crackers Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 165 g (2/3 cup) pumpkin puree
• 185 g (3/4 cup) water (or more, if needed)
• 30 ml (2 tbsp) light olive oil
• 50 g (1/4 cup) millet grains
• 45 g (1/4 cup) quinoa grains
• 10 ml (2 tsp) gluten-free tamari
• 35 g (1/4 cup) all-purpose flour "La Merveilleuse"
• 30 ml (2 tbsp) flaxseed
• 15 ml (1 tbsp) pumpkin seeds
• 15 ml (1 tbsp) sunflower seeds
• 5 mL (1 tsp) garam masala
• 2.5 ml (1/2 tsp) ground cinnamon
• 1 ml (1/4 tsp) garlic powder

PREPARATION

1. In a medium saucepan, mix together the pumpkin puree, water, oil, millet and quinoa. Bring to a boil, cover and simmer over low heat for 25 to 30 minutes. Check the cooking after this time; the grains should have absorbed the excess water and be tender. If necessary, add a little water and continue cooking until the grains are completely cooked. Remove from heat and let cool.
2. Combine the cooked grains and the tamari sauce in a food processor and mix until a smooth, even dough forms.
3. Pour the mixture into a bowl. Add the remaining ingredients and mix well. The dough should hold together and form a ball. If necessary, add a little more flour.
4. Cover and refrigerate for 12 hours.
5. Preheat the oven to 180 °C (350 °F).
6. Line a 15" x 10" (38 cm x 25 cm) baking sheet with lightly oiled parchment paper. Spread the dough as evenly as possible, using wet hands if necessary.
7. Bake on the center rack for 15 minutes.
8. Remove the baking sheet from the oven and slice the crackers using a pizza wheel.
9. Return to the oven and cook for another 10 to 15 minutes, just long enough for the dough to set sufficiently.
10. Remove from the oven again and gently flip the pre-baked dough onto the second baking sheet (the parchment paper will end up on top). Remove the parchment paper and continue cooking for 10 minutes.
11. Reduce the oven temperature to 110 °C (230 °F). Continue cooking for 1 ½ - 2 ½ hours, regularly checking the crackers to gradually remove those that are cooked. The baking may vary from one cracker to another, depending on the thickness to which the dough has been rolled out in different places on the baking sheet. Crackers are ready when they're really dry and crispy.
12. Let cool completely on a wire rack and store in an airtight container at room temperature.