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Gluten Free Crackers for Cheese



Seed Crackers

Makes around 40

Prep time: 15 minutes

Cook time: 30 minutes


Ingredients:

350g mixed seeds, pumpkin, linseed, sunflower, sesame

4 Rosemary sprigs, leaves finely chopped

2 tsp salt

3 tbsp fine psyllium husk


Method:

  1. Mix the seeds with the rosemary, psyllium husk and salt in a bowl.

  2. Add 400ml of warm water and and allow to absorb for 30 minutes.

  3. When firm, line a flat baking sheet with a silicon mat or baking paper and spread the mixture as thinly as possible with a pallet knife, it will firm up a little as you spread, making it easier. The mixture should make about two trays worth of crackers.

  4. Bake in a 170°C oven for 20 to 30 minutes until golden and crisp. Remove and allow to cool before snapping into rough shapes. Store in an air tight container for up to a week.


Digestives

Makes around 15

Prep time: 20 minutes plus chilling

Cook time: 15 minutes


Ingredients:

75g cold butter

1 tsp psyllium husk

100g gluten free white bread flour

65g fine oatmeal

¼ teaspoon bicarbonate of soda 35g soft brown sugar 1 to 2 tablespoons of milk


Method:

  1. Chop the butter finely and add to the bowl of a food processor.

  2. Mix the psyllium husk and the water together and set aside to thicken.

  3. Mix the flour, oatmeal, bicarbonate of soda and sugar together and add to the food processor with the butter.

  4. Add the thickened psyllium husk and blend all on a high speed for about a minute until well mixed. Add a splash of milk to bind the mixture together.

  5. Wrap this mixture in clingfilm and chill in the fridge for around 30 minutes to firm up.

  6. Preheat the oven to 170°C.

  7. Roll the dough out on a lightly floured work surface and cut with a circular cookie cutter. Move each one to a lined baking tray and bake for 15 minutes.

  8. Allow to cool on the tray and store in a airtight container for unto 5 days.



Fig Crispbread

Makes around 20

Prep time: 25 minutes

Cook time: 1 hour

Ingredients:

150g plain gluten free flour

50g buckwheat flour

1 tsp bicarbonate of soda

1 tsp xantham gum

1 tsp salt

1 tsp sweet mixed spice

60g golden sultanas

60g (around 4) dried figs, chopped and hard stems removed

30g runny honey

50ml olive oil

Juice 1/2 a lemon

60g greek yoghurt

70ml warm water

Method:

  1. Preheat the oven to 170°C.

  2. In a large bowl combine the flour, the bicarbonate of soda, xantham gum, salt and the mixed spice. Add the sultanas and figs and mix until coated.

  3. Make a well in the centre and at the honey and olive oil and lemon juice. Mix well and then add the yoghurt and mix again.

  4. Finally add 70ml water until you get a sticky dough.

  5. Grease and line a 1lb bread pan. With wet hands transfer the dough into the pan pressing down so it's evenly spread.

  6. Bake it for 40 minutes to an hour until it is quite dry. Remove from the oven and place on a cooling rack until completely cold.

  7. Using a bread knife, slice the loaf as finely as possible. Arrange them on a baking tray and put them back into the oven for 20 minutes to dry and crisp up.

  8. Store in an air tight container for up to a week.


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