VEGAN + GLUTEN FREE + SOY FREE
If you love fresh and herby flavours then this cracker is for you.
Dill is probably my favourite herb, I honestly cannot get enough of it, and pair it with lemon and I’m in heaven. This was definitely one of those “throw some shit together and hope for the best” kind of recipes, like most of the things I cook. But I was pleasantly surprised by how delicious these turned out.
These crackers are a little more delicate than other crackers I have made, they’re better eaten fresh and not suitable to be thrown around in a lunch box as they will crumble a little. But if you’re simply looking for something new to try, or have guests coming over and want to impress them with a cracker like no other, then this one is for you.
While these can be eaten on their own, I personally do prefer them with toppings. Choose more simple toppings and avoid overpowering flavours for these crackers. My favourite toppings are Plant-Based Sour Cream (Dibble Foods is my favourite brand), with some lettuce and nigella seeds.
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 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 3/4 cup so you’ll end up with a good consistency.
- 2 tablespoons dried dill
- zest of one lemon
- 2 teaspoons lemon juice
- 2/3 cup almond meal
- 2 teaspoons linseed/flaxseed
- 3/4 tablespoons neutral oil (like Rice Bran Oil)
- Preheat oven to 170°c (338°F)
- In a Nutribullet or mortar and pestle grind the linseed
- In a bowl add all of the ingredients and mix with a fork or your hands until well combined
- Roll out mixture inbetween two sheets of baking paper until it’s around 4mm thick and it should be a rectangle about half the size of a standard over tray
- Transfer to oven tray and remove the top sheet of baking paper
- With a knife cut horizontal and vertical lines until you end up with about 10 crackers. The cuts only need to be light, you’re not cutting them, just scoring them for easier breaking once they are cooked
- Cook for 15mins until they just start to brown. Because these are so thin I do not find I need to flip them, they tend to cook through evenly quite well
- Remove from oven and 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
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
© These recipes are my own. They are intended for personal use only, for you to make and share with your friends and family. They are not to be used for non-personal use, sold, copied, or published without my written permission.