Beautiful Irish summer´s day! the rain pelting down on the windows and the wind rising up from the sea, what better place to be then in the warm shelter of the kitchen trying out some recipe´s, some old tried and tested, some mediocre brainwaves and some succesful experimentation. One I feel was a particular success, which i will share here and now.
Gluten Free Sesame Seed Crackers
1 1/4 cup of gluten free flour
Around about 9 tbs of chick pea flour
5-6 tbs sesame seeds
2 tbs of dark brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp pink himalayan salt
6 tbs pomace oil
1/2 cup soya or almond milk
Right, so, grab a mixing bowl measure out all your ingredients and mix them all together adding the olive oil and milk last. I poured the milk in little by little, you dont want it too wet, or you just can´t work it(but you can always add more flour if this happens)
Mix it all together,I used my hands, just to knead it all together into a nice ball of dough.
I rolled it out between two sheets of baking parchment, in my attempt to achieve even thickness, it almost worked. Each cracker turned out even but not necessarily uniform with it´s neighbour cracker .
Cut them out in whatever shape you like, even, uneven, with a biscuit cutter(I used one of these) or otherwise.
I spread semolina on my baking trays,not only does it help too stop the crackers from sticking,it gives you a nice and different texture on the underside of the cracker. And then I layed them out on the tray.
I baked them for around about 10 minutes in a preheated oven at 175 degrees C. Throwing an eye on them from time to time. They get toasty fast, faster depending on how thin you make them.
They are instantly crispy and delicious,place them on a tray to cool, topped with any one of your favourite sweet or savoury toppings or just on their own, n´yum!