Cranberry and Pumpkin Seed Crackers

Flavoursome Gluten Free Crackers…FOR REAL LIFE! (Sorry that is totally a family joke)

Yep our Gluten Free Cranberry and Pumpkin Seed Crackers recipe are a tasty homemade snack on their own or add them to your grazing plate

Gluten Free · Dairy Free · Nut Free · Egg Free

Makes 24

Ingredients

Dry

75g / ½ cup Anything But Ordinary Plain Flour

⅛ teaspoon baking powder

35g / ⅓ cup quinoa flakes

45g / ¼ heaped cup cranberries

40g / ¼ cup pepitas

35g / ¼ cup flax seeds

30g / 2 tablespoons hemp seeds

2 teaspoons chia seeds

1 teaspoon flaxmeal

½ teaspoon salt

¼ teaspoon sumac

Wet

40ml / 2 tablespoons olive oil

1 teaspoon tahini

¼ teaspoon honey

120ml / ½ cup cold water

Method

Preheat oven to 150 degrees Celsius. Line two large cookie trays with baking paper.

In a mixing bowl sieve the Anything But Ordinary Plain Flour and baking powder. Add the quinoa flakes, cranberries, pepitas, flax seeds, hemp seeds, chia seeds, flaxmeal, salt and sumac. Mix well.

Whisk together olive oil, tahini and honey, 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. Cover and place in the fridge for an hour.

Divide each log or disk evenly into 12 pieces. Roll each piece into a small ball and flatten slightly on the prepared cookie trays in three rows of four. Cover the whole tray with a lightly floured piece of baking paper and using a rolling pin, roll and flatten til quite thin, being careful to lift the rolling pin at the end of each row so the edges aren't becoming thinner. Turn the tray and roll the other way as well to keep the circular shape of the crackers.

Bake for 30-35 minutes, rotating trays after 15 minutes. They will be golden and firm when cooked. Cool on trays on a wire rack and once cold and crisp, store in an airtight jar. They keep well for a few weeks.