Next to processed bread, processed crackers used to be an indulgence I could never say no to! It’s now past two years since I have tasted a store-bought savoury cracker – totally surreal in my world, and beyond belief to my family…
I’ve been trying out various recipes for crackers, other than the usual seed crackers that is routinely boring in a low carb and Paleo lifestyle. This recipe brings out the best in a grains free savoury cracker, without the linseed, or pumpkin seeds, psyllium husks, or sunflower seeds. Coconut flour, just a small amount, worked brilliantly to absorb the egg and mix with the ghee and tahini. Both the latter helped bind the batter-dough perfectly.
I have tried out a few flavour combinations, based on my likes and in making these, this attempt is to satisfy a wider audience. The mustard powder and sesame seeds blend, with a touch of black mustard seeds worked well. Other flavour enhancements could be, cracked mixed peppercorns, garlic powder, mixed herbs, or Italian herbs, roasted cumin seeds (which I tired and enjoyed, coupled with a small amount of dried chilli flakes).
This is an amazing recipe, that is very simple and quick to prepare. That it tastes wholegrain according to my 14 year old – he said it was like a Provita cracker – is a big plus and a reason for me to make these often. Maybe he will be slowly won over to ditch the processed flours!
While I used coconut flour in this make and in a small quantity, a previous make with almond and cashew flour worked well too. The quantities were tripled though, and the taste was indeed altered as compared to this make. The coconut flour delivers a cracker that is crispier than the other nut flour blends.
Depending on how you roll out, score and cut these, the ingredients make about 15 medium sized crackers, which store well in an airtight container for up to a week. Served as a breakfast “biscuit” or “bread” base with a protein, as hors d’oeuvres for party fare, or as a lunchbox snack or anytime snack, these crackers make a delicious difference to a gluten-free and grain-free lifestyle.
1 tblsp ghee, grassfed butter or coconut oil, softenend
3 tblsp Tahini
2 tbslp sesame seeds
½-1 tbslp mustard powder
½ -1 tsp black mustard seeds and / or cumin seeds
2½ tblsp coconut flour
- Preheat the oven to 170° Celsius
- Add the ghee (coconut oil, or grass fed butter), egg, tahini, sesame seeds, other seeds and mustard powder into a bowl and mix well to combine all the ingredients.
- Now add in the coconut flour, mix well until the batter-dough is thick. Allow the mixture to sit for a few minutes to allow the coconut flour to absorb the liquid.
- Using your hands, form the batter-dough into a ball and place it on lightly greased baking paper.
- Flatten the dough into a thick round disc shape, using your hands. Now cover the dough with additional baking paper and using a rolling pin, roll out in all directions, to about a half a centimetre thick, noting that this is a thin dough roll-out.
- Remove the top covering baking paper and score the dough lightly with a sharp knife, to enable the crackers to easily break off into individual pieces after they have baked.
- Place the cracker dough on an oven tray and bake on the middle shelf for about 15 minutes, keeping a close eye on the baking process. When the edges begin to brown, remove the oven tray carefully, remove the outer browned bits and return the tray to the oven for the crackers to bake for a further 3-4 minutes.
- Once all the crackers are light golden brown, remove them from the oven, allow them to cool and break along the scored areas to deliver the size of crackers you scored.
- Serve as desired, and if they last beyond this first bake, they store well in an air-tight container, for up to a week.