I think I’ve mentioned before about me not being such a great baker. For the most part, this still holds true. But when it comes to baking savoury cookies and crackers I’m quite good at it. Today I’d like to share a new cracker recipe that I developed and one that is my current favourite. The ingredients list may seem a bit odd at first look, but I promise that there is nothing odd tasting about these crisp crackers.
You’ll first notice that the flours used in the recipe are all gluten-free ones. They are also all low-glycemic index foods, which means that they won’t mess with your blood sugar the way other flours can. Next you’ll notice the use of spices. Since I wanted these to be savoury crackers I thought adding garlic, paprika and oregano would be great; I wasn’t wrong, they complimented the other ingredients perfectly! Now comes the goat cheese. Crumbly, creamy, salty, and full of flavour is the reason why I love using goat cheese in cookies and crackers. The last thing you will notice is that there aren’t any starch flours, xanthan gum or other binders included in the recipe. I personally like my recipes to be free of such ingredients so that they don’t disrupt my blood sugar, and because I love to use ingredients I can pronounce and ones with as little processing as possible.
As you prepare the dough you will be amazed with the delicious scents. Crackers are super easy to prepare so you’ll also be amazed with how quickly they go from mixing to baked. Okay, let’s get those crackers in the oven.
- 80 grams fine millet flour
- 70 grams chickpea flour (also known as chickpea or besan flour)
- 10 grams hemp flour
- ½ teaspoon granulated garlic
- ½ teaspoon sweet paprika
- ¼ teaspoon dried oregano
- ½ teaspoon fine sea salt
- 30 grams goat cheese, crumbled
- 3 teaspoon olive oil
- 3 to 4 tablespoons cold water
- Heat oven to 200C or 392F and prepare a cookie sheet. In a large bowl combine all of the flours with all of the spices, mix until well combined. Taste and adjust seasoning if desired. Add the crumbled goat cheese, olive oil and one tablespoon of water. Use your hands to work the cheese, oil and water into the flour mixture. Continue to do so and adding one tablespoon of water at a time until the dough comes together. It should be moist and come together easily. You may or may not use all of the water, or may need more -- it will depend on how much moisture is in your kitchen.
- Use either millet flour or your favourite fine flour to dust the counter before rolling out the dough. This dough has the same texture as pie dough, it comes together but falls apart easily and will also stick to the counter if no flour is dusted onto it. Use a rolling pin to roll out the dough to your desired thickness, I rolled out to ¼ inch or 6 millimetres. Cut into desired shapes with a cookie cutter or knife and place on baking sheet. Bake in center of oven for 8-10 minutes or just until they turn golden and hard. Do not leave unattended as they quickly go from being done to burnt. Allow to cool before eating and store in a sealed container.
The finished crackers are crispy, light, savoury, and bursting with delicious flavours. You will be surprised that none of the flours overpower each other and that the spices compliment them and the goat cheese wonderfully.
You can eat these crackers on their own and/or topped with more goat cheese. I eat them like that and also I love a simple tuna salad on top of the crackers. In fact I like them so much that I often have it as a snack or a lunch. Paired with some fruit and an ice-cold drink and I’m set with a healthy meal. I hope you give these crackers a try sometime.