I have a new recipe for you. I made these because i needed something to scoop my nibbles, like my hummus or guacamole or any dip or veggie without all the calories and additives of chips and crakers on the store and the healthy ones were so expensive. So I was researching for a recipe I can play with and found several i adjust to my taste, these ones were the perfect remedy. Are only really 4 key ingredients for the dough and then you add any flavour you like. I make mine with cracked pepper, sea salt and mixed seeds (for extra crunch and texture).
Great for dips, as a bread substitute or chips and crakers. I use glutten free flour in my recipe and I know this is a slightly harder ingredient to get your hands on, you could use sesame or coconut flour, you just need to be mindful that coconut flour is a little denser. If you would like to get your hands on some sesame flour though then I really recommend it, is a lot better even though is harder to get. It’s great for baking and is very affordable as far as a seed based flour goes. You can pick it up at Amazon or Health Supplies. I will be posting other easier and faster recipes for crakers or snacks scoops as i call them in the future so stay tune , Enjoy !
Ingredients
½ cup whole organic wheat flour (you can substitute for coconut flour or sesame )
1 tbsp Olive oil
1 egg
¼ cup Mixed seeds (I use golden and brown linseed, pumpkin seed and sunflower seed)
1 tbsp Poppy seeds
½ tsp Sea salt
1 tsp cracked black pepper
1 tsp ground cumin (or ½ tsp cumin seeds)
Instructions
In to a mixing bowl beat egg and olive oil together until pale and combined
Add in ground almonds, flour, mixed seeds, a pinch of sea salt, poppy seeds and cumin
Mix and combine until a dough has formed
Using two sheets of baking paper (enough to line a baking tray x 2 sheets) place one sheet on top of the the Pre-heat oven to 350F with the dough in the middle
Press the dough down slightly before using a rolling pin to roll it out in to a flat square not to thick
Take the top layer of baking paper off and put asside
Cut off the edges (unless you like them rustic) and keep those bits to the side as you can roll them back out and make a few more after
Now carefully cut your craker shapes
Repeat with rest of dough (if you have any off cuts) and spare greaseproof paper
Place on baking sheet and pop in oven for 20 minutes until golden brown
Once cooled they will break away from each other very easily and can be eaten straight away or stored in an air tight container for up to 1 week
