Gluten-free crackers and Carrot Tahini Spread
Homemade crackers and different kinds of dips & spreads have been one of my go-to snacks lately! They are super easy to make and you can get a nice variation by switching the seeds and seasonings depending on your mood. These gluten-free crackers are filled with fiber, good fats, and plant-based protein and they are great as a snack or paired with light meals such as soups or salads! Or, you can turn them into a small appetizer with your favorite toppings!
I’m also sharing a recipe for a super easy and delicious carrot and tahini spread, but these crackers pair super well with any spreads you like! Hummus, sweet potato spread, or baba ganoush are a few good examples 😍
GLUTEN-FREE CRACKERS RECIPE
Cooking time 60 min
Makes approx. 12 pieces
Ingredients
- 1,5 dl pumpkin seeds
- 1,5 dl sunflower seeds
- 0,5 dl chia seeds
- 1 dl sesame seeds
- 1/2 – 1 teaspoon Maldon sea salt flakes (+ extra for sprinkling)
- 2,5 – 3 dl water, add more if needed
- 1 tablespoon psyllium husk powder
- 1 dl oat flour/oat bran
Instructions
1. Preheat your oven to 150 celsius. Measure all of the dry ingredients together and mix. Add water and combine everything into a thick ”dough”.
2. Cover the bowl with a kitchen cloth and let the mixture rest for 15 minutes. The consistency should be thick, paste-like, and spreadable. If your mixture seems too stiff/dry, add more water. Spread the mixture onto a baking sheet. Make sure that the mixture is evenly spread (you can use parchment paper on top of the mixture and roll it with a rolling pin). I used a baking tin that’s 31 x 21 cm, but this amount should be enough for bigger oven racks (such as 46 x 38 cm)
3. Sprinkle with some flaky salt and bake it in the oven for 35-45 min or until completely dry.
Tips and Notes
If you want to make even pieces, you take the sheet out of the oven after 15 minutes and use a pizza cutter/knife to score the crackers into desired size. Put it back into the oven and let it bake for another 20+ minutes.
Store the crackers in an air-tight container at room temperature (or in the fridge). They will stay good for at least a couple of weeks – a month or two.
Variation ideas for your crackers
Feel free to add your favorite seasonings to the mixture – the recipe is simple and easily modified! Some of my favorite add-ons are dried herbs or za’atar 😋
- Chili flakes
- Dried herbs (oregano, thyme, and rosemary are some of my faves!)
- Za’atar (see recipe for za’atar spice mix here)
- Cumin seeds
- Fennel seed
- Different seeds (if you don’t have pumpkin seeds, for example, you can easily swap them for sunflower seeds, etc)
- Fresh herbs like rosemary or thyme
- Different gluten-free flour instead of oat flour (for example buckwheat flour would work, adding more earthy and dark flavor to the crackers)
ROASTED CARROT AND TAHINI SPREAD
- 3 carrots
- 2 (heaping) tablespoons tahini
- 1 garlic clove
- 1/2 teaspoon chili flakes + extra for sprinkling
- Salt and black pepper to taste
- A squeeze of honey or agave syrup
- Couple tablespoons of cold water to thin out the consistency
Instructions
- Peel and cut the carrots and season with olive oil, salt, and black pepper. Roast in the oven until soft.
- Add all of the ingredients into a food processor and mix until well combined. Spread into a plate and finish off with olive oil, sweet paprika powder, and chili flakes. Ps. feel free to make a double batch of this spread and use it on top of your lunch sandwich or add it to your salad bowls!