I tried to come up with a clever name for these crackers, but the only word that kept coming to mind was “delicious”! They truly are delicious - with cheese, hummus, cottage cheese, tomato, in fact with anything that you would normally put on a cracker. Better still, they are delicious by themselves!
Those of you who are gluten free will know how hard it is to find good, crunchy, high fibre crackers – well these fit the bill perfectly. The recipe is an adaptation of a recipe given to me by a friend – her recipe used wholemeal flour (220g) instead of the 3 gluten free flours + psyllium that I used. The recipe makes a large container full – good to have ready to go in the pantry. If they soften simply dry off in the oven.
220g gluten free flours (I used a mixture of chick pea, brown rice and buckwheat flours)
220g wholegrain oats
1/4 cup psyllium
75g sunflower seeds
75g sesame seeds
75g pumpkin seeds
2 teaspoons salt
600ml warm water
1 tablespoon olive oil
1. Preheat oven to 130oC. Mix dry ingredients together in a large bowl and add water and oil. Mix well – mixture has a porridge like consistency
2. Oil a couple of oven trays and divide mixture between them. Using a sheet of glad wrap between the mixture and your fingers, press mixture out to a thin layer over each tray. Bake for 15 minutes
3. Remove from oven, leave to cool for a minute or so then cut into cracker sized pieces. Put these back on the try then into the oven. Reduce temperature to 120oC and bake for 1-2 hours until they are totally dry and slightly golden. Cool on a rack before transferring to an air tight container.
Herbs or spices give additional flavour. 1/2 teaspoon of chilli flakes or a teaspoon of Italian herbs add a delicious twist.