By Marianne Rothschild
Gluten-free means flavor-rich when it comes to these delicious crackers.
Dr. Marianne Rothschild, a former midwife, has a holistic family practice near Frederick, Maryland. She and her husband, Gene McMahon, MAc, co-steward the Gaia Healing Center and live there with their daughter, Molly (15).
Ingredients
1 large onion, minced
1/2 cup olive oil
1 cup pine nuts, toasted
2 cups brown-rice flour
2 cups garbanzo-bean flour
1 tablespoon baking soda
2 tablespoons baking powder
1 tablespoon paprika
1-2 tablespoons each of fresh, chopped marjoram, thyme, oregano
1-2 teaspoons garlic powder, preferably granulated (optional)
1/2 teaspoon cayenne (optional)
1-2 tablespoons vegetable broth
seasoning (optional)
salt to taste
Instructions
Preheat oven to 350° F.
Saut
