VEGAN + GLUTEN FREE + SOY FREE
If you love a good earthy/seedy cracker then this recipe is for you.
These days grocery stores seem to have an endless supply of crackers, but if you’re anything like me you find the options to be dull or full of allergens or unnecessary ingredients. Nothing beats home made crackers! But making them without a recipe can get a little messy, so I’ve created this recipe as a good first time cracker that’s easy to make and a perfect texture every time.
These crackers have a good earthy flavour and hold together really well. If you’re looking to start making your own crackers at home then this recipe is a great place to start! It will give you an idea of what sorts of ingredients work well and what consistency you’re looking for to end up with the perfect cracker. I encourage you to try these and once you have the hang of it, start experimenting with your own flavours – add different seeds or herbs and spices and get creative!
For all those Coriander and fennel seed haters out there:
– This recipe uses Coriander SEED, not the green leafy stuff you devote your life to avoiding, it has a completely different taste and I encourage you to put your hate aside and give it a go.
– If you hate the liquorice taste of fennel seeds, don’t fret! When you cook fennel seeds it removes most of that flavour, so in foods such as these crackers you won’t be left with that nasty liquorice taste lingering in your mouth.
This recipe DOES contain nuts (almond meal), if you do have a nut allergy or just prefer to avoid almonds, please experiment with this recipe: try adding more sunflower seeds, even pumpkin seeds, or any other favourite seeds. You could even replace the almond meal with sorghum flour or another kind of gritty flour. Just make sure that whatever you’re using it adds up to about one cup so you’ll end up with a good consistency.
- 2 tablespoons Fennel Seeds
- 1/2 tablespoon Linseed/Flaxseed
- 2 tablespoons Coriander Seeds
- 3 tablespoons Sunflower Seeds
- 1 teaspoon Sesame Seeds
- 1 cup Almond Meal
- 1 tablespoon neutral oil (like Rice Bran Oil)
- Preheat oven to 170°c (338°F)
- In either a NutriBullet or a mortar and pestle mix all of the seeds. Don’t mix too much, having some seeds stay whole gives a nice texture, you just want a good gritty mix.
- In a bowl add the seed mix, almond meal and oil – mix with a fork or your hands until well combined
- Roll out mixture in-between two sheets of baking paper until it’s about 3-4mm thick and a good rectangle shape that will fit on your tray
- Transfer to an oven tray and remove the top sheet of baking paper
- With a knife, cut horizontal and vertical lines until you end up with about 20 crackers. The cuts only need to be light, you’re not cutting them, just scoring them for easier breaking once they are cooked
- Place in oven and cook for 15-20mins until they just start to brown. Because these are so thin I do not find I need to flip them, they do tend to cook through evenly
- Allow to cool then break along the scores you made earlier.
- Serve with your favourite toppings or store in an airtight container for up to 4 to 5 days
Pictured is Avocado, Lettuce, Tomato and Nigella Seeds.
As with all of my recipes, I encourage you to use local and organic ingredients where possible. If you do decide to try these I would love to know how you went! Feel free to send me a message (or photos) through my Instagram: @dianneats