Gluten free crackers
This cracker recipe is based off Scandinavian Knækbrød, a thin and crunchy seed cracker often cooked in big sheets and then broken apart to serve. You can create many different variations of this by swapping around the seeds, adding herbs or grated vegetables to the dough, or by adding spices. We love making ours with nettle, beetroot or carrot.
Ingredients
1/2 cup sesame seeds
1/2 cup flaxseeds
1 cup sunflower seeds
1 cup pumpkin seeds
1 1/4 cups gluten free flour
1 tsp baking powder
1 tsp salt
1 cup water
3/4 cup olive oil
40g grated vegetable (like beetroot, carrot, pumpkin, celeriac or blanched nettle and spinach)
Stir together all the seeds, gluten free flour, baking powder and salt.
Add water and oil and mix it into the dough until you can form a ball.
Grabbing a small portion of the dough at a time, roll out the dough between 2 pieces of baking paper until you create sheets of the crackers with a uniform thickness of approx 2-3 mm all over. Remove the top piece of baking paper and place the cracker on a baking tray. Repeat until you have used all the dough.
You can either cut the dough into desired shapes with a knife before baking, or leave them whole and break them apart after they’re baked.
Bake the crackers at 180 degrees on fan bake for 15-20 minutes, until they are crispy and lightly golden. Take the crackers out the oven and let them cool on a baking rack.
Store the crackers in an airtight tin or container with a lid. Here they can last for at least 3-4 weeks - if you can leave them that long.
