These gluten free crackers are delicious on their own or served with a dip. They also make a good snack for the kids after school.
This recipe is:
2 cups gluten free flour
2 tablespoons pumpkin seeds, roughly chopped
2 tablespoons sunflower seeds, roughly chopped
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
1 teaspoon sea salt
2-4 teaspoons of your favourite salt and pepper blend
1 teaspoon gluten free baking powder
4 sprigs of fresh rosemary, leaves stripped from the stem and finely chopped 4 tablespoons extra virgin olive oil
3/4 cup water
Use any sort of seasoning you like – za’atar, garlic powder, onion powder, and any sort of spice mix etc… Be creative!
Pre heat oven to 200°C.
In a mixing bowl add the flour, pumpkin seeds, sunflower seeds, black and white sesame seeds, salt, your favourite salt and pepper blend, baking powder and fresh rosemary. Mix well so everything is nicely combined.
Using beaters or a food processor, slowly pour in the olive oil so that the mixture resembles coarse breadcrumbs. Add the water slowly so the mixture eventually forms a big ball. Take the dough out of the bowl and using your hands, on a gluten free floured surface, knead the dough a few times and then put back into your bowl and pop it in the fridge for about 10 minutes. This will make it easier to roll out.
Take the dough out of the fridge and separate it into two balls. Put one ball back into the fridge and work the other ball between either two sheets of baking paper or a silicon mat and baking paper. Using a rolling pin, roll out the dough until it’s nice and thin – you can make these crackers as thick or as thin as you like. Repeat this process with the second ball. You can cut out shapes or make up your own shape for the crackers.
Place onto two separate baking trays and remove the top layer of baking paper. Cook in the oven for about 12 minutes. Once baked, take them out of the oven and place them on a wire rack until cool enough to pop into a storage container. They will keep crispy for about two weeks.
Makes approximately 25 crackers
Our Tamarama Kitchen will take you into the magical beachside suburb of Sydney’s Tamarama, where creating healthy, wholesome and delicious food is made easy. Join Joanna Cooper in her Tamarama kitchen – here, she combines her Chinese and Australian heritage and philosophy of balance and harmony, with whole, natural ingredients that nurture body and soul. Photographed and designed by longtime friend Vanessa Rowe, this book unites a deep friendship, love of delicious and wholesome food and commitment towards community. Together, they welcome you to their kitchen.