Sunday, 6 March 2016

Delicious Gluten Free Crackers and Garden Herb Cheese Recipes

Here's my recipe for fabulous homemade gluten free and vegan crackers that are absolutely delicious with a gorgeous homemade trio of dips, with a special cheese, or even just on their own.

Gluten free seedy crackers with garden herb cheese roll.
The seeds give these crackers such a wonderfully nutty flavour and add so much extra protein and nutritional value. These are so yummy and healthy, and you know exactly what is in them.  They are also so much cheaper made from scratch - and packaging free!

All good ingredients - gluten free flour with seeds, garlic and himalayan salt

We often eat gluten free foods even though we are all fine with good organic wheat products. Earlier this week I posted a recipe for simple organic wheat crackers, but tonight we have a house guest who needs gluten-free food, so I prepared this gluten-free version to go with a homemade herb cheese roll.  (The crackers are vegan ... the cheese roll obviously not.)

I left the cheese and crackers on the table while I was getting the main meal ready. I turned around a few moments later to find that my sons had almost completely devoured it. My diplomatic daughter softened the blow "Mummy - take it as a complement!" ... mmm?!


RECIPE: SEEDY GLUTEN FREE CRAKCERS (vegan)

PREPATION TIME: 10
COOKING TIME: 10
EASE: super easy
MAKES: 10 large crackers to break into pieces - approx equivalent of  to 250gm packet


INGREDIENTS

  • 1 cup (250 gms) gluten free flour
  • 60 ml water
  • 45 ml olive oil 
  • spoonful of various seeds (I used sesame, chia, poppy, flax)
  • 1 clove garlic
  • sprinkle of salt


METHOD

  1. Mix all the ingredients together. (depending on type of gluten free flour and amount of seeds, you may need a little extra moisture.
  2. Chop into 10 segments.
  3. Roll as thin as you can without them breaking apart. 
  4. Cook at 200C/390F until just going brown on the edges (approx 10-12 mins)
  5. Remove, cool, break up and serve.

Storage: Mine don't seem to last more than a few minutes out of the oven, but if you don't happen to eat them all right then and there, break them up and store in an airtight jar.


Flavour Variations: To add variety to this recipe I could add garden herbs (rosemary, oregano and thyme), seaweed strips, finely chopped kale, parmesan cheese, ground pepper, turmeric, chopped chilli, or just plain salt.  


Colour variations: I was thinking of making multi-coloured array - green (kale), yellow (turmeric), black (edible charcoal), orange (pumpkin), purple (beetroot) The options are endless.

Segments of dough ready to be rolled.
The gluten free mix was a little crumblier so I rolled these out between baking paper.

I was going to try making square crackers tonight, but there's something simple about the free rustic shapes I like.
Crisp and ready to be broken up to serve with the herb cheese roll.

RECIPE: GARDEN HERB CHEESE ROLL

PREPATION TIME: 5
COOKING TIME: 0
EASE: super super easy

INGREDIENTS


  • 125 grams cream cheese
  • handful of fresh garden herbs
  • 1 garlic clove
  • cracked pepper and salt to taste


METHOD

  1. Collect herbs from the garden and chop finely with garlic clove
  2. Season with ground pepper and salt to taste
  3. Shape cream cheese into a log and roll in the chopped herb mix.
  4. Serve with homemade crackers. 
The herbs I collected today were oregano, rosemary, garlic chives and basil.  

Cream cheese rolled in garlic and herb mix.


2 comments:

  1. Thank you for sharing the recipe!

    ReplyDelete
  2. I have been meaning to make these biscuits since you first posted the recipe, so went back into your archives and that's what I'm popping in the oven this afternoon.

    ReplyDelete