Crunchy Gluten Free Seeded Crackers
Adapted from “Beautiful Food” by Jody Vassallo, published by Harlequin, sent for review
Preparation time: 5 minutes
Cooking time: 1 hour
Makes two large trays of crackers
- 100g/3.5ozs. almond meal
- 75g/2.65ozs. pepitas
- 75g/2.65ozs. sunflower seeds
- 75g/2.65ozs. chia seeds
- 30g/1oz. sesame seeds
- 30g/1oz. flaxseeds
- 1 cup water
- A few drops of sesame oil
- 2 sheets of nori seaweed (for sushi), torn into pieces
- Salt
- Cream cheese or labne with pesto to serve
·
· Step 1 – Preheat oven to 160C/320F and line two trays with baking parchment. Place the almond meal, pepitas, sunflower, chia, sesame and flaxseeds into a bowl and mix with the water and sesame oil. Divide the mixture into two and press down on the lined trays spreading them out thinly with a spatula or with clean hands.
·
· Step 2 – Sprinkle salt over the cracker and then top each baking tray with pieces of the dried nori. Bake for 40 minutes and then remove from oven. Break the cracker in two and turn it over and bake it for another 15-20 minutes until crisp. Allow to cool and break into pieces. Serve with the cream cheese dip and pesto.
