Bernie’s gluten free crackers

In the course of my Thermomix demonstrations, I come across a lot of different dietary needs or allergies so there is often a need to change or adapt the recipes accordingly. The most common allergy in Ireland is gluten allergy. I think this is where the proportion of coeliacs per capita is the highest in the world! So when I can’t make the yeast bread at a demo, I have found that these crackers are a perfect replacement. They are extremely tasty and easy to make. This recipe comes from Bernie Brennan, a consultant demonstrator from Galway, who herself has gluten allergy. Even if you are not coeliac, give these a go, they are so delicious!

GlutenFreeCracke_002 GlutenFreeCracke_003

Ingredients

120g whole almonds
35g seeds of choice (sunflower, chia, linseed or flax seeds, hemp seeds, psyllium husks or a mix of these…)
1/4 tsp Cayenne pepper or piment d’Espelette or chilli powder
1/2 tsp salt (I omit of the cheese is already salty)
1/2 tsp bicarbonate of soda
1 sprig of rosemary, leaves only
150g cheese (Parmesan, Manchego, Pecorino pr any form full flavoured cheese)
2 cloves garlic
30g melted coconut oil or rapeseed oil or sunflower oil
1 tbsp water

 Method

  1. Preheat the oven at 180C (fan) or 200C (non fan).
  2. Grind all the ingredients except the oil and water at speed 10 until ground down.
  3. Add oil and water. Mix 15 sec/speed 4.
  4. Empty out onto a tray lined with parchment paper. Put another piece of parchment paper on top (so it doesn’t stick to your spatula) and flatten with a flat spatula or the back of a spoon. It should be about 3mm thick.
  5. Score with a knife to mark squares.
  6. Bake for 20 to 25 minutes – they may need longer depending on how moist the mixture was. If the edges start to brown too quickly, cover with baking parchment.
  7. Remove from the oven and transfer onto a cooling rack. Break into squares and keep in an airtight container for up to 5 days.
  8. Eat on its own or with any dips/patés/cheese you like. I served with some Philadelphia/Roquefort/Walnut paté and it is divine!

GlutenFreeCracke_001

6 Responses to Bernie’s gluten free crackers

  1. Oh Nora you beat me to it! I was going to post this recipe on http://www.whyisthereair.com myself!

    Well done for creating such appetising-looking crackers. When you simply roll them out and break them into squares they are not so pretty as yours. Would you please share your tips, such as how thick did you roll them and how long did you bake that thickness? What kind of cutter did you use?

    Many thanks and happy Thermomix cooking!

  2. Aha, Madame Thermomix! You ask a very good question and I realised I didn’t explain how I made them circle. It’s very easy: I used silicone muffin moulds but I guess that using conventional muffin moulds sprayed with oil would work as good. I just flattened a walnut size portion of dough into each mould and voilá! The thickness here is about 3mm. I bakes them for 20 minutes but 15 would have done the job.

  3. hum sont super ceux là !

  4. ils sont superbe,surement un délice!! bonne soirée bisous

  5. Tes craquelins sont superbes ! Avec de belles saveurs ! bonne soirée, bises !

  6. bonjour nora,j’espère que tu va bien!! j’ai réalisée une de tes superbe gourmandise
    j’ai mise la recette sur mon blog,bien sur avec ton lien. bonne journée bisous

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>