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Buckwheat & Parmesan Crackers

egg free food for kids gluten free lunchbox lunchbox ideas nut free refined sugar free snack

These delicious wee crackers tend to get devoured before they make it to the jar, which is for the best as they are fantastic while still warm from the oven. Max isn't a huge bread or cracker fan, but he does love cheese and Finn, the chalk in their relationship, doesn't eat cheese but would happily eat any form of cracker, all.day.long! With the addition of buckwheat flour which despite its name is in fact gluten free - and extremely high in protein, these are a fantastic and healthy alternative to rice crackers. Any flour combination would work well, if you are not familiar with buckwheat you could start with a rice or tapioca based gluten free flour, I find the combination of both work well.
Once you are comfortable with the dough these will undoubtedly become a favourite. They are incredibly versatile and can be made with any combination of seeds, herbs and spices. If I'm making these to have with cheese and wine I'll crack a little sea salt and sprinkle with chia seeds before baking. For the boys I tend to leave the recipe quite basic as the parmesan cheese gives them a great strong flavour, served with fresh cherry tomatoes and thick slices of cucumber they have been a favourite summer snack.  
I tend to make a 'brick' of the dough, often a double batch and have ready in the fridge, cutting of chunks and baking as needed.
And so here it is, a delicious gluten free cracker that both my bread and cracker detesting 4 point 5 year old and cheese loathing 18 month old equally love. Everyday.  



Ingredients

200g gluten free flour - I used 150g buckwheat flour + 50g gluten free all purpose flour
1 tsp sea salt
1 tsp psyllium whole husks - I use Ceres Organics - can also be excluded from recipe
50g butter
150g parmesan cheese
1 tsp dijon mustard
2 tsp apple cider vinegar 

Ice 

Optional Garnish:

sea salt 
a good sprinkling of chia seeds 


Method:

Put the flour, salt, and psyllium whole husks into a food processor and blend until well combined.  
Cut cold butter into small cubes and drop into the blender (while pulsing) one at a time. Pulse until the butter is in small chunks and combined. 
Grate parmesan cheese and add to the blender along with mustard, pulse a few times to combine.  
Mix apple cider vinegar with 3/4 cup ice cold water. Add 4-6 tablespoons of the water mixture to the dough and pulse a few times before checking. If the dough comes together in a ball it is ready, if not, add an additional tablespoon of the water/vinegar mixture and pulse, continue this step until the dough is well combined and shapes into a ball, without being too wet.  
Place the ball into an airtight container and place in the fridge for at a minimum of 2 hours, at this point, the dough can be kept in the fridge for several days.  
When ready to cook, preheat the oven to 180 degrees. Remove the dough (or part of the dough if not baking a full batch) from the fridge and let it warm slightly so it is easy to roll, in this heat I've been finding 10 minutes is adequate.
Roll the dough between two pieces of baking paper and using the back of a jar or a cookie cutter press out crackers. I've used the back of a small lid to cut these to a friendly sized circle but you could use any shape, or simple roll - gently score with a knife into small squares, bake and then break apart. Remove the excess dough from around each of the circles or place each of the crackers onto a lined baking tray.  
Place into preheated oven and bake for 8-10 minutes, depending on how thin and even these are some may cook a little quicker or you may find they need up to 12 minutes, keep a close eye on them and remove small batches if needed.  
Allow the crackers to cool on the tray completely, this will help lock in the ultimate crunch!  

Makes approx. 40 crackers (45mm diamater) 







Enjoy. x Zoe


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