Gluten Free Rosemary and Sunflower Seed Crackers

Name: Gluten Free Rosemary and Sunflower Seed Crackers
Cook time: PT18-20 M
Yield: 20+ crackers
Ingredients: 150g FREEE Organic Gram Flour; 1 tsp FREEE Baking Powder; 75g sunflower seeds; 1 tbsp dried rosemary; 75ml boiling water; coarse salt; olive oil, for tray

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18-20 minutes 20+ crackers Egg,Nuts,Gluten,Wheat,Milk Vegetarian,Vegan

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About this recipe:

Packed with all the goodness and fibre of sunflower seeds, these savoury seeded crackers are made with Gram flour for a subtle nutty flavour. Add a touch of dried rosemary for a delicate herby aroma, and finish with a generous sprinkle of coarse salt.

Pair these gluten free crackers with your favourite cheeses or dips, or simply enjoy on their own for a satisfying, crunchy treat.

Equipment:

mixing bowl and large baking tray

Ingredients:

150g FREEE Organic Gram Flour
1 tsp FREEE Baking Powder
75g sunflower seeds
1 tbsp dried rosemary
75ml boiling water
coarse salt
olive oil, for tray

Method:

200°C, Fan 180°C, 400°F, Gas 6

Preheat the oven and rub some oil around the inside of a baking tray or insert a baking liner.
Measure the gram flour, baking powder, sunflower seeds and rosemary into a mixing bowl and stir thoroughly to combine.
Add the water and stir to make a soft slightly sticky dough.
Tip the dough onto the baking tray, flatten it and sprinkle a little oil over the top.
Roll out the dough into a 23×32 cm/ 9×13 inch rectangle.
Grind some coarse salt over the top.
Using a sharp knife cut the dough into 6cm/2¼ inch squares.
Bake for 18-20 minutes.
Remove from the oven, and leave to cool on the tray.
When cold break into squares and store cold crackers in a tin.