SAVOURY NUT CRACKERS

snack

gluten-free

autumn

Ingredients

Makes 25–30 crackers

Time 50–60 minutes

Dry ingredients

scant 1½ cups (225 g) rice flour

¾ cup (75 g) rice flakes

generous 1 cup (150 g) hazelnuts, finely minced

½ cup (75 g) pepitas (pumpkin seeds)

1 tsp baking powder

1–2 tsp sea salt, plus extra for sprinkling

3 handfuls of fresh thyme leaves, no stems

WET INGREDIENTS

¼ cup (75 g) rice syrup

scant ¼ cup (50 ml) mild olive oil

TO SERVE

homemade beetroot hummus, finely sliced radish and fennel tops

Method

Preheat the oven to 190°C (375°F).

Combine all the dry ingredients and stir. Combine all the wet ingredients in a second bowl with about ½ cup (100–150 ml) water and stir. Combine the wet and dry ingredients and mix to a moist dough. Spread on a baking tray lined with baking paper. Use a second piece of baking paper to press the dough down and shape into a rectangle.

Make horizontal and vertical lines in the dough with a knife, so that the shape of the crackers is clear and they can be separated easily. Make sure the dough is not too thick. Sprinkle with some extra sea salt.

Bake in the oven for 40 minutes until golden, then let the crackers cool on a wire rack.

The crackers will keep for several days in an airtight container. Serve with beetroot hummus, sliced radish and fennel tops.