Crackers
Who say’s crackers are boring - these little seedy numbers may be tiny but really are anything but ordinary sitting pretty on any cheeseboard!
Gluten Free · Vegan
Makes 5 dozen / 45 mm square tray
Ingredients
Dry mix
75g / ½ cup Anything But Ordinary Plain Flour
⅛ teaspoon
baking powder
35g / ⅓ cup quinoa flakes
45g / ⅓ cup sunflower seeds
40g / ¼ cup pepitas
35g / ¼ cup sesame
seeds
30g / 2 tablespoons
hemp seeds
2 teaspoons chia seeds
1 teaspoon golden
flaxmeal
½ teaspoon salt
⅛ teaspoon pepper
Wet mix
40ml / 2 Tablespoons olive oil
1 teaspoon tahini
120ml / ½ cup cold water
Method
Preheat oven to 170 degrees Celsius. You will
need about three large cookie trays.
In a mixing bowl sieve the Anything But
Ordinary Plain Flour and baking powder.
Add the quinoa flakes, sunflower seeds, pepitas, sesame seeds, hemp seeds, chia seeds, flaxmeal, salt and pepper. Mix well.
Whisk together olive oil and tahini, then water.
Combine with dry ingredients until a soft sticky dough forms.
It is best to use your hands at this stage to bring it together and form into 2 logs or discs.
Only add more water if not coming together enough.
Working with one at a time, roll between 2 pieces of baking paper until thin and about the size of your tray.
Remove top piece of paper and using a sharp knife cut into squares or rectangles.
Remove any edge pieces that are small then slide dough and paper onto a tray.
Repeat for the other piece of dough and any off-cuts.
Bake at 170 degrees Celsius for 18 minutes, turning half way, until golden and crisp.
If the edge pieces are browning, carefully remove them with a spatula and return the tray to the oven to finish baking the centre crackers.
Cool trays on a wire rack and once cold break the crackers apart.
Store in an airtight jar.
They keep really well for a few weeks… if they don’t get scoffed first!
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