By Stuart Cooke
Stu: Who doesn’t love a good round of crackers and dips. Trouble is they usually contain ingredients that I’d rather not eat (vegetable oil – rather not). Thanks again to Emma from Primal-Life over the ditch who has solved the problem.
Over to Emma…
Emma: Since I have discovered that pretty much every brand of cracker contains either vegetable oil or wheat or both plus a long list of other unsavory ingredients, I have been missing the simple joy of crackers and dips. So I decided to come up with an answer to the problem. I hope you enjoy them as much as we do!
- 2 smallish eggs
- 1 cup grated Parmesan or 2 cups Colby cheese
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- 2 Tbs chia seeds
- A few good grinds of sea salt
- ¾ cup almond flour
- ½ cup ground flax seed
- ¼ cup coconut flour
- 60g melted butter or coconut oil
- Put pumpkin seeds and sesame seeds in food processor and process until fine, add cheese, eggs and butter
- Spoon into a bowl and mix in flours, flax seed and chia seeds (makes a sticky dough, add more almond flour if it seems too wet)
- Tear off two oven tray size pieces of baking paper. Put a fist sized ball onto one piece of baking paper, squash it down and them put the other piece on top. Roll mixture through baking paper to about 2-3mm thick (you need to make them really thin so they go nice and crunchy)
- Take top layer off, use a sharp knife to score into cracker sized squares (I made mine about 4 x 5cm)
- Bake for 8 – 10 mins at 200c – keep an eye on them because they burn easily
- Repeat the process with the rest of the dough (I made about 90 crackers in three batches)
Variations: Alternatively, this recipe can be used as a pie crust or quiche base, press into muffin tins or pie tin, bake for about 15mins, add desired filling and return to oven until filling is cooked.
You can view more of Emma’s recipes here.
You can also visit Primal-Life’s website here.