More often than not gluten-free crackers are either really, really expensive or full of some sort of additive/preservative, not anymore, now you have a recipe that you can make without any of those extras while saving a bit of money as well.

You may like to serve these with some dip, which you can find on our website now, like our creamy roast capsicum, roasted pumpkin and cashew, or tzatziki.  YUM!

Oh, also, they freeze really, really well.

 

 

February 20, 2018
  • 10m
  • 30m
  • 40m
  • Lots

Ingredients

  • 80 g flaked almonds
  • 1/2 tsp. salt
  • 120 g water
  • 65 g coconut oil
  • 1 tsp. xanthan gum
  • 180 g buckwheat flour
  • 30 g quinoa flakes
  • 20 g flaxmeal
  • 35 g black sesame seeds
  • 35 g pepitas
  • 60 g honey

Instructions

  1. Preheat oven on 170ºC.
  2. Add everything to mixing jug and mix for 10 seconds/speed 3/reverse or mix in a bowl until well combined.
  3. Pour half onto a sheet of grease proof paper and place another piece on top. Roll mixture flat and thin between the two sheets of paper. TIP: You want them really thin.
  4. Sprinkle with a little extra salt if you wish before cooking for 30 minutes, until nice and golden.
  5. Once cool, break up into biscuits.
  • Lots