Mike Van de Elzen: Seeded Gluten Free Crackers - The Sunday Session with Francesca Rudkin

Seeded GF Crackers 

Cook time: 20 minutes 

Prep time: 10 minutes 

Serves: 4 

50 gm linseeds  

30 gm ground linseeds  

20 gm rice flour  

20 gm buckwheat flour  

1 tsp ground cumin  

1 tsp chopped rosemary  

1 tbsp sunflower/pumpkin seeds  

1/2 tsp fine salt  

1/2 tsp flaky salt 

Preheat your oven to 170*c.  

Place your whole linseeds into a bowl and add 100ml of boiling water. Pop to one side for 10 minutes.  

In a separate bowl mix together your ground linseeds, flours, herbs & spices, seeds and fine salt.  

Once the linseeds have soaked, add them along with their liquid to your bowl and combine until it comes together, adding a little water if needed.  

Oil a piece of greaseproof and place your dough on top, oil a second sheet and place this oil side down on top of the dough. Using a rolling pin, roll out your cracker mixture until very thin.  

Peel off the top parchment piece and sprinkle your cracker with sea salt. Bake for about 20 minutes or until completely dry.  

Leave to cool before snapping into pieces.

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