Would you like a delicious cracker complete with crunch, texture, and taste but without the gluten, dairy, added sugar or guilt? If so read on!
These olive and sea salt crackers are honestly the most popular thing I make in my household. I forever have the ‘next’ batch in the oven as they are just so versatile. I use them to accompany dips at a party, have them as a snack on the go, at picnics, as a light lunch with some homemade guacamole, or even as a side to a soup.
When I make these I like to cut mine into largish rectangles but feel free to be creative – so long as you roll the dough out to approximately 0.5cm thick. If you are not an olive lover, then alternative options would be to use sun dried tomato, dried chillies, red onion or any herb or spice of choice. These olive and sea salt seed crackers are fast to make and take approximately 10 minutes to prepare and then 15 minutes in the oven.
- ½ cup sesame flour (you can substitute for coconut flour)
- 1 cup ground almonds
- 1 tbsp olive oil
- 1 egg
- ¼ cup mixed seeds (I use golden and brown linseed, pumpkin seed and sunflower seed)
- 2 tbsp (approximately 10) chopped up olives (green or black)
- 1 tbsp poppy seeds
- ½ tsp sea salt
- 1 tsp cracked black pepper
- 1 tsp ground cumin (or ½ tsp cumin seeds)
- Pre-heat oven to 170ºc / 338 ºF.
- In to a mixing bowl beat egg and olive oil together until pale and combined.
- Add in ground almonds, sesame flour, mixed seeds, a pinch of sea salt, poppy seeds, and cumin.
- Add in olives carefully (make sure they have been drained of any olive oil).
- Mix and combine until a dough has formed.
- Using two sheets of baking paper (enough to line a baking tray x 2 sheets) place one sheet on top of the other with the dough in the middle.
- Press the dough down slightly before using a rolling pin to roll it out in to a flat square, it needs to be about 0.5 cm thick.
- Take the top layer of baking paper off and put as side.
- Cut off the ragged edges and keep those bits to the side as you can roll them back out and make a few more biscuits after.
- Spread out sea salt on top and gently press in to the dough.
- Now carefully cut your biscuit shapes (I cut about 9 - 12, depending on how big you want them).
- Repeat action with other bit of dough (if you have any off cuts) and spare greaseproof paper.
- Place on baking sheet(s) and pop in oven for 20 minutes until golden brown.
- Once out, don't be alarmed if there's a little foam on top- this will evaporate almost straight away.
- Once cooled they will break away from each other very easily and can be eaten straight away or stored in an air tight container for up to 1 week.
If you use coconut flour be aware that it is a little more dense so you want to add a little at a time until you have created a dough that you can mould. You do not want it to be too dry and cracking.
I buy my sesame flour from Sukrin UK.