Recipe: How to make easy gluten-free crackers with almonds and seeds

Deliciously savoury, these crackers are great with cheese, chutney, or dips. Photo / Fresh Media

These homemade gluten-free crackers are delicious served with cheese and chutneys, or stash a few in a lunchbox for a mid-afternoon nibble. The tomato paste and carrot add extra flavour and natural sweetness.

Seed and almond crackers

Makes 28 crackers

Ingredients

100g natural almonds

35g sunflower seeds

35g pumpkin seeds

15g sesame seeds

15g linseeds

1 carrot, grated (about 150g)

3 Tbsp tomato paste

2 Tbsp water

1 Tbsp olive oil

½ Tbsp cumin seeds

Sea salt

Method

1. Preheat the oven to 180C.
2. Coarsely chop the almonds in a food processor. Add all the seeds except the cumin seeds and pulse to combine.
3. Add the grated carrot, tomato paste, water and olive oil. Process until it forms a sticky dough.
4. Put the dough on a sheet of baking paper. Place another piece on top and roll out to about 5mm thick.
5. Remove the top paper and carefully transfer the bottom sheet of paper with the dough to a baking tray. Score into rectangles and scatter over the cumin seeds and salt.
6. Bake for 15 minutes, or until golden and firm.
7. Take the crackers out of the oven and cut into individual pieces along the score lines. Turn them over, separate slightly, and bake for a further 10-15 minutes to crisp up. Cool on a wire rack.

NOTE: You can swap out the seeds for a total of 100g of your preferred seed combination, or use a ready-made seed mix instead.

– fresh.co.nz