I started this blog with a couple of recipes for dips, guacamole and hummus. I love snacking. And you can snack on healthy things too. I’ve a sweet tooth though so I’ll often opt for the dessert-style snack but every so often I want to snack on something savoury, like crackers and cheese or maybe some (hopefully nutrient-dense) spread (homemade, well maybe…).
I experimented with this a couple of times before getting it right. I found some recipes for gluten-free crackers made with ground almonds but they tasted too dense and very dense nutty things can give me a thumping headache. The solution was easy enough just add a little water.
The only problem is that this makes the dough a demon to shape. (see update below)
They are very easy to make,
they are difficult to shape and transfer to the baking tin (see update below), surprisingly though they don’t stick to the baking tin so they are easy to remove, they cook in 10 minutes and then they cool very quickly. Most importantly, they work well as crackers and they are rich in protein which is usually a good thing. I’m definitely going to make them again. On the whole, they are an easy, gluten-free alternative to wheat crackers.
By the way if you are thinking or making these vegan and using coconut oil instead of a mix of egg and olive oil, this didn’t work for me, but I didn’t add any liquid that time so that might have helped.
I only made a small batch of crackers this time, because the last attempts were no good, and I halved the dough, added poppy seeds to one half and rosemary and ground pepper to the other. I think the poppy seed crackers are best with sweet toppings and the rosemary and pepper are really great with cheese so I’ve titled this one Sweet and Savoury Gluten-Free Crackers.
I’ve made these a couple of times since posting the recipe and actually they are quite easy to shape and transfer to the tin. Just don’t roll out the dough too thin and make sure the baking paper that you use to cover the dough while you roll it very well oiled. That’s it. I know, so easy…
Makes 12 approximately
- 150g ground almonds
- 1 tablespoon olive oil
- 1 large egg
- 1/2 teaspoon sea-salt
- 2 tablespoons water
- some poppy seeds
- fresh rosemary leaves, chopped
- pepper, freshly ground
- Place almonds, oil, egg and salt in a blender and mix till it forms a ball of dough or clumps together. Add the water and mix around again.
- Take the dough out of the food processor and divide between two bowls. To one half, add the poppy seeds, the other add the rosemary and pepper. Mix the additions in well.
- Grease some cling film. Wrap the dough in the cling film and leave in the fridge for about 30 minutes.
- Heat the oven to 200 C.
- Take the dough out of the fridge, grease one side of a large sheet of baking paper, cut in two, place a ball of dough on one of the greased sided of the baking paper, top with the other greased half of the paper and with a rolling pin. Roll them out to cracker-like thinness but not too thin or it becomes too difficult to transfer them from the baking paper to the baking tin.
- Remove the top piece of baking paper and shape the cracker either using cutters, a glass or a knife. Peel them off the baking paper and transfer to a greased and lined baking tray.
- Once on the baking tray, dot little holes in the crackers with a fork, otherwise they might puff-up during baking.
- Bake in the oven for 10 minutes or until they have turned golden with the edges browning a little. Take out and leave to cool on a baking tray.