These crisp and tasty crackers are delicious eaten plain or used with dips and spreads. My family loves them with my Roasted Carrot 'Hummus', recipe here. They stay crisp and fresh stored in an airtight glass container for up to 2 weeks. Home-made crackers don't contain all those additives like so many store bought brands do and you can experiment with different combinations of nuts, seeds and herbs to find your favourite flavour.
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Preheat oven to 160c (fan-forced). You will need 2 - 3 large baking trays (it will depend on the size of your trays) and 3 - 4 pieces of baking paper the size of the trays.
Add the almond meal, cashews and coconut flour to a food processor. Process for 10 seconds or until the cashews have ground down to the fine texture of meal/flour.
Add the sesame and pumpkin seeds, sunflowers, flaxseeds and salt. Process to break up the seeds but with pieces still visible (approx. 5 seconds).
Add the rosemary, oil and water to the mixture and process for approximately 10 - 12 seconds to mix well and form a dough. (The flaxseed will start to soak up the moisture, if you find the dough starts to get a bit too firm before rolling, wet your hands and kneed the moisture in).
Divide the dough into two portions and place one between 2 sheets of the baking paper. Use a rolling pin to roll out the dough into a rectangle that's approximately 2 - 3mm thick. Remove the top sheet of paper and slide the bottom sheet containing the rolled dough onto a baking tray. Use a pizza cutter or sharp knife to cut vertical and horizontal lines through the dough, creating 5cm squares. Repeat with the remaining dough. Sprinkle a little extra sea salt over the cut dough.
Bake for 20 - 25 minutes or until lightly golden and firm (turn the tray once while cooking for even colour). Allow to cool on the trays for 15 minutes, then separate the crackers by snapping them apart.
Store in an airtight glass container for up to 2 weeks.
The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.
All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.
Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.
Coconut flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is a low-carb flour that's an excellent source of dietary fibre and protein. It's a good grain-free and nut-free alternative but does require a larger amount of liquid than normal when used for baked goods. When replacing in a recipe that calls for wheat flour (or almond meal), use this guide; 1 cup of regular flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. It can be used in soups, gravies and stews as a thickener and adds a boost of nutrition. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes I used Organic Coconut Flour from 'Let's Do Organic' and 'Red Tractor Foods' I like their finer texture.
Sesame seeds are found in the pod of the flowering sesame plant. Sesame seeds have a rich, nutty flavour and have one of the highest oil contents of any seed. They provide high amounts of protein and dietary fibre. Sesame seeds are also rich in B vitamins and minerals, manganese, magnesium, calcium, iron and zinc.
Pumpkin seeds or pepitas are an amazing health food, a quarter cup of pumpkin seeds contains nearly half of the recommended daily amount of magnesium. They are small packages full of nutrition (plant based omega 3 fats, zinc, anti-inflammatory benefits). Sprinkle over salads, add to snack bars, granola, smoothies and they can also be ground down to add to grain free baked goods.
Sunflower seeds have a mild nutty flavour. An excellent snack as they are high in protein, delicious added to smoothies and grain free baking. Sunflower seeds can be finely ground to replace almond and other nut meals/flours in baked goods, substitute ratio 1:1. They are high in Vitamin E. Vitamin E travels throughout the body neutralizing free radicals. Sunflower seeds are also a good source of magnesium, which can help calm your nerves, muscles and blood vessels.
Golden flaxseed meal is finely ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
The herb rosemary is a woody perennial herb with evergreen, needle-like leaves and has a strong fragrance. Rosemary is often cooked with lamb or in Italian dishes and is added to stews, soups and broth to give extra flavour, also the oil is extracted and used for many purposes including body creams and shampoos. Rosemary leaves are used fresh or dried.
Macadamia nut oil is the non-volatile oil expressed from the nut meat of the macadamia tree, a native Australian nut. I avoid heating to very high temperatures but use it extensively for grain free baking at lower temperatures in the oven. Delicious over salads and it's also one of the healthier nuts, as it's higher in Omega 3 oils than other nuts.
I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.