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
Mix all the ingredients together. (depending on type of gluten free flour and amount of seeds, you may need a little extra moisture.
Chop into 10 segments.
Roll as thin as you can without them breaking apart.
Cook at 200C/390F until just going brown on the edges (approx 10-12 mins)
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
Collect herbs from the garden and chop finely with garlic clove
Season with ground pepper and salt to taste
Shape cream cheese into a log and roll in the chopped herb mix.
Serve with homemade crackers.
The herbs I collected today were oregano, rosemary, garlic chives and basil.
