Back by popular demand, we revisit Juliette's go-to Cracker receipe that she shared with us last year. We can't wait to dive back into these over the festive season.
One of the things I look forward to the most during the summer holidays, is a grazing platter. Specifically one with an assortment of cheeses, crackers and dips. This pre-dinner snack has almost become a daily ritual for my family over this time.
My favourite crackers to include in this are the easiest homemade crackers, which are gluten and dairy free, with the perfect amount of crunch and flavour. Since I was given this recipe I can’t bring myself to buy crackers as they don’t taste anywhere near as good as these. They also make a lovely gift.
GLUTEN FREE SEEDED CRACKER:
3 tablespoons of sunflowers
3 tablespoons of pumpkin seeds
3 tablespoons of linseeds
3 tablespoons of sesame seeds
1/2 cup cornmeal flour
1/2 cup fine polenta (or I use millet)
1/8 cup olive oil
3/4 cup boiling water
Salt & pepper to taste
Optional extras: garlic powder or finely chopped fresh herbs like rosemary
Preheat oven to 180 degrees.
Measure out all dry ingredients into a mixing bowl then mix in the olive oil and boiling water until everything is well combined.
Spoon half the mixture onto a large baking tray covered in baking paper and press flat with another layer of baking paper on top (reusable silicon baking paper works best). You want it to be quite thin so press out as much as you can before you make holes in the cracker mix.
Repeat the process with the second half of the mixture and season with salt then pop in the preheated oven and bake until the cracker is firm enough to flip over (about 20 mins) and flip them over so it evenly cooks.
Put the trays back in the oven to continue cooking until the crackers are crispy but not too brown. If you find the edges are browning up you can always snap off the edges and put the centre back in to cook for longer.
Pull them out of the oven and move them to a wire cooling rack.
Break apart when cooled and store in an airtight container until you’re ready to enjoy them with your favourite cheese and dips.
I hope you have an amazing summer break filled with love, relaxation and good food.