These crackers were borne out of what I had in the pantry and wanting to create a seriously delicious cracker for a gluten-free, nut-free, dairy-free, grain-free snack. You’ll notice that because these are more nutrient dense than your average cracker, two or three is the perfect amount for a snack – delicious with a dip or cheese or whatever spread you fancy.
- 1 egg
- 30 g coconut oil, solid or liquid (see Note)
- 40 g hemp seeds (see Note)
- 60 g sunflower seeds
- 80 g pumpkin seeds
- 2 garlic cloves
- ½ tsp sea salt
- ½ tsp fennel seeds
- 3 sprigs thyme, leaves picked
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180˚C (165˚C for fan forced).
Place peeled garlic cloves and fennel seeds into a mixer, food processor or blender and pulse until well chopped. Place the rest of the seeds in and do the same. You don’t want big chunky bits of seeds — slightly grainier than a meal consistency is perfect.
Place coconut oil and egg in, combine well, scrape down the side of the bowl after a couple of seconds, and blitz again.
Rub olive oil onto two parchment sheets or baking paper. Place the cracker dough on one and top with the other, this will stop the dough sticking as you roll it out. Roll it out to a thin, cracker thickness. Remove the top layer of parchment.
Place the parchment with the dough onto a baking tray and mark out with a knife the squares you want to make — you could do any shapes, even with a cookie cutter.
Bake for around 20 minutes or until all crackers are golden. If you have an annoying oven like my little old gas oven, I like to take out after 20 minutes, remove all the outside bordering crackers, and pop back in for a couple more minutes to ensure the middle ones get well done.
• You can replace the coconut oil with butter if you don’t need to avoid dairy.
• If you don't have hemp seeds, increase the amount of sunflower and pumpkin seeds by 20 g each instead.
• For a sweet variation, skip the garlic, fennel, salt and herbs, and add a heaped ⅓ cup dried blueberries or cranberries and 1 heaped tsp ground cinnamon. It’s still not incredibly sweet, so if you’re weaning off sweet processed foods, you can add 1 tbsp maple syrup to this. You can then top these with nut butter (if able) and a slice of banana, or a little sugar-free jam. Whatever you dream up!
Recipe from Alexx Stuart by Alexx Stuart, with photographs by Alexx Stuart.
Read our Kitchen Farmacy interview with Alexx Stuart and view more recipes by her.