- Words, Recipe & Images courtesy of Vanille atdownunder.com
|
These Gluten free crackers are suitable for many low-allergen diets as they are made together without gluten, dairy or
nuts. This recipe makes plenty - around 30-40 crackers depending of course on how large you make them.
- Gluten free crackers
-
- 100 grams of ground sunflower seeds
- 100 grams of ground linseeds
- 100 grams of quinoa flour
- 1 egg
- 2½ tablespoons of water
- 1 teaspoon of sea salt
- Optional Topping: anise seeds, nigella seeds or seeds of your choice
- Preheat the oven to 180°C (356°F).
- Line two baking sheets with parchment paper.
- Mix the ground seeds into the quinoa flour in a medium sized bowl.
- Add the egg, water and sea salt and knead with your hand until the mixture comes together creating quite a stiff
dough.
- Divide the dough into two and place one directly onto the parchment paper.
- Roll it out to a rectangle, about 2-3 mm in thickness.
- If the dough sticks to the rolling pin you could roll it with a 2nd piece of parchment paper covering the dough.
- Use a knife to cut them in slices or squares.
- Spray some water on them and sprinkle the seeds over the top.
- Bake for approximately 10 minutes.
- Continue with the second half of the dough.
- Makes around 30-40 crackers.
|
