Spiced bran crackers

The Indian spices help create a wonderful more-ishflavour — it's difficult to leave them alone. They're excellent with Hummus (page 165), Green Olive & Lentil Dip (page 91) or Mushroom Paté (page 91) or Almond & Seed Spread (page 38) or to serve before dinner.

300 g (2 cups) all-purpose gluten-free flour mix

V2 tsp ground coriander tsp ground cumin /2 tsp chilli powder /2 tsp salt

/2 tsp freshly ground black pepper /4 tsp gluten-free baking powder 25 g C/4 cup) rice bran 2 tbsp extra virgin olive oil

Sift flour mix, coriander, cumin, chilli, salt, pepper and baking powder into a medium bowl. Stir in rice bran and make a well in the centre. Pour in 180 ml (3/4 cup) water and olive oil, and use a round-bladed knife in a cutting motion to mix ingredients together until clumps form. Use your hand to finish combining and bring mixture together into a firm dough. Knead in bowl until smooth.

Divide dough into 4 portions. Cover and set aside for 20 minutes to rest.

Roll a portion out between 2 sheets of baking paper until 2 mm thick. Use a 7 cm diameter round cutter to cut discs from the dough. Place on a large oven tray. Re-roll and cut dough scraps. Roll and cut remaining dough portions. Bake at 210°C for 11-12 minutes, swapping trays around halfway, or until lightly browned. Cool on trays.


Crackers will keep for up to 3 weeks if placed in layers in airtight container.

tamari nuts

Buy the freshest nuts you can from a shop that has a good turnover of stock. Use blanched or unblanched almonds. This is ideal to snack on during the day or to serve with a pre-dinner juice when entertaining.

120 g (2/3 cup) almond kernels 110 g (2/3 cup) raw cashews 100 g brazil nuts

55 g C/3 cup) shelled pistachio nuts COATING

2 tsp wheat-free tamari sauce 1 V2 tsp honey V2 tsp sesame oil V2 tsp ground coriander V4 tsp chilli powder

Combine nuts and spread over an oven tray. Bake at 180°C, tossing halfway through cooking, for 14 minutes or until lightly browned.

Meanwhile, to make the Coating, combine all the ingredients in a medium heatproof bowl and mix well. Add the hot nuts straight from the oven and toss until the moisture evaporates and the nuts are lightly coated.

Spread the nuts on the tray and return to the oven for 1 minute. Cool on the tray (the coating will dry out and become a little crisp on cooling).


Nuts will keep in an airtight container in a cool cupboard for up to 6 weeks.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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