These more-ish crackers pack a punch when it comes to flavour, and you'd never guess they were gluten-free. Serve on their own or with a soft fresh cheese, such as a goat’s curd or ricotta.
- 200 g (2 cups) almond meal
- 150 g (1¼ cup) finely grated good-quality Parmesan, plus extra finely shredded to sprinkle
- ¼ tsp cayenne pepper
- 1 egg
- 2 tbsp olive oil, plus extra to brush
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 200°C (180°C fan-forced). Line 2 large oven trays with non-stick baking paper.
Combine the almond meal, Parmesan and cayenne pepper in a medium bowl. Whisk together the egg and olive oil, add to the almond meal mixture and use your hands to mix thoroughly to a soft dough.
Divide the mixture in half and use a rolling pin to roll out one portion between two sheets of non-stick baking paper until 5 mm thick. Use a sharp knife or pizza wheel to cut into 5 cm squares and then place on the baking trays. Repeat with the remaining portion of dough, rerolling any off-cuts if desired. Lightly brush the crackers with a little extra olive oil and sprinkle with a little extra finely shredded Parmesan.
Bake in preheated oven for 10-12 minutes, swapping the trays around after 5 minutes, or until crisp and golden. Cool on the trays.
• These crackers will keep in an airtight container or jar at room temperature for up to 1 week.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tina McLeish.
Pacific wall tile from Bonnie and Neil.
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