The judges certainly applied the pressure this week with their biscuit based challenges. We loved Richard’s Pirate themed scene and the delicate Florentines in the technical challenge. However, it was the savoury biscuits that really got our tummies rumbling.
This week, we have a delicious and simple gluten, egg and dairy free cracker recipe, courtesy of Nutritional Therapist Alli Godbold, which is the perfect accompaniment to hummus, salsa or soups.
Flax Seed Crackers
- 100g ground flaxseed
- 100g seeds (use a mix of pumpkin, sesame, sunflower and seeds)
- 100g flour (brown rice, buckwheat, chestnut, gram, quinoa or a mixture of these)
- Olive oil or sundried tomatoes in olive oil
- Sea salt
- Fennel seeds, caraway seeds
Method
Mix all the ingredients together with enough water to make dough. Line a baking tray with parchment paper and, placing another layer of baking parchment on top, roll out the dough to form a thin layer (2mm thick).
Bake in a hot oven (190oC) for approx 20 minutes until no longer soft. When cool, break into ‘Ryvita size’ crackers.
Every batch you make can be different as you can use chopped dried sea vegetables with soy sauce, sundried tomatoes, olives or different spices. Invent new crackers every time and you will never get bored of them.
