Gluten Free Parmesan Crackers

Last week a friend bought some home made gluten free crackers with her for a shared lunch.

They were really very delicious, and had the benefit of being gluten free . ( not that Im particularly intolerant to gluten but its always nice to be able to offer something to someone who is )

The basis of these crackers was almond meal and the recipe was remarkably simple . You can find it on this website.

Being short of rosemary in my garden at the moment ( blame years of neglect)  I started thinking  about other flavourings that could be used in these crackers and so I came up with the following recipe which was so yummy I had to hide some in order to photograph them!

GLUTEN FREE PARMESAN CRACKERS

Ingredients

• 1 cup almond meal ( I got mine from the bulk bins in the supermarket)
• ½ tablespoon olive oil (You could use an infused oil for a different taste – I love Al Brown’s Orange and Chili Oil )
• 2 tablespoons cold water
• ½ teaspoon  salt
• 1/2 cup grated Parmesan Cheese
• 3 teaspoons raw sunflower seeds or any other seed ( sesame would be great)

Instructions

1. Preheat your oven to 160 Celcius – Fanbake
2. Throw all the ingredients into a the food processor. (If you have a small processor bowl use that) and blitz for a minute or so till thoroughly combined. If you like the seedy look then omit the seeds when you do the initial processing and add them later and just do one or two pulses with your processor to combine them into the dough.
3. Remove dough and form a ball .Place on a large sheet of baking paper. Place dough in paper on top of baking sheet for rolling.  Fold paper in half over the top  of the dough and roll out to approximately 3 mm thick  ( the fold in the paper forms one straight edge which makes trimming easier
4. With a knife score the dough through into rectangles or squares depending on what shape you want your crackers. You can reform the edges and re roll to make them all have straight edges.
5. Bake for 15 minutes,or until golden. Let cool on a wire rack for 15 minutes, then once cold  carefully break the crackers apart.
6. These will most likely be eaten before they get to need to be stored, but on that rare occasion keep them in an airtight container.