Spicy Cashew Crackers
When I first started researching gluten free baking I was amazed and how many different dishes can be made using nuts! I found this recipe on Kate’s Healthy Cupboard and made just one small change. These crackers are made with just six ingredients, and although rolling the dough can be a little bit fiddly, it’s definitely worth that little bit of extra effort.
You can cut the crackers to whatever size or shape you want – they’re perfect for dipping in my roasted red pepper hummus.
- 255g (2 cups) cashew nuts
- 1 tbsp coconut oil, melted
- 1 large egg
- 2 tbsp fresh rosemary (or 2 tsp of dried)
- 1/4 tsp cayenne pepper
- 1 tsp salt
- Pre-heat your oven to 35 F (175 C).
- Place the cashews in a food processor and blitz into a coarse flour.
- In a medium size bowl whisk together the egg and melted oil and then mix in the herbs, spices and salt.
- Pour the ground nuts into the egg mixture and mix well to form a dough.
- Cut two pieces of parchment paper that will fit your baking trays. Place half the dough in the middle of one sheet and, using your hands, form into a rectangle shape.
- Place the other sheet of parchment paper on top and roll out the dough to approx. 3mm thickness between the two sheets of paper, aiming to keep the dough roughly in a rectangle shape.
- Using a knife or pizza cutter score the dough - it's entirely up to you how big you want the crackers (the ones in the picture are approx. 1.5 inches square)
- Repeat the process with the rest of the dough and then place both sheets of scored dough onto baking sheets and place in the oven for 12-15 mins or until the edges have turned a golden brown colour.
- Remove from the oven. Lift the parchment sheets off the baking trays and place on a wire rack to cool.
- Store in an airtight container for 7 days.