Top Seed Crackers
Made without wheat flour, these wonderfully crisp, rustically shaped crackers are gluten free, and can be adapted according to what you like: swap out seeds or add herbs and spices as you wish. If you don't have any of the specialist flours, you could use plain flour as a substitute for this recipe.
Ingredients
1/2 cup rice flour
⅓ cup quinoa flakes
¼ cup cornflour
¼ cup pumpkin seeds
¼ cup linseed
¼ cup sesame seeds
¼ cup sunflower seeds
1 tsp za’atar
¼ cup grapeseed oil
1 cup boiling water
1 tsp salt
Method
Heat oven to 180℃
In a large bowl combine the flours, seeds, and za’atar. Stir in the oil, then the boiling water and combine well
Working in two batches, lay a sheet of baking paper on a baking tray, place half the dough then place another sheet of baking paper on top
Slowly and gently, using a rolling pin, roll out the dough in between the sheets of paper, getting it as thin as you can without tearing (if it tears, just patch and roll over)
Remove the top sheet of paper and bake for about 15 minutes, rotate the tray and return to bake for another 15 minutes
For the crispest result, let it cool then bake again for another ten minutes. Transfer to wire racks to cool
Once cool and crisp, break into single serving size pieces