Cracked Pepper and Sea Salt Multi-Seed Crackers

By • May 2, 2015 0 Comments

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Author Notes: A simple and delicious recipe, these crackers are great for sharing, having with dips or as a bread substitute for a mezze or picnic.Paleo With Mrs P


Makes 12

  • 0.5 cups Sesame Flour
  • 1 cup Ground Almonds
  • 1 tablespoon Olive Oil
  • 0.25 cups Mixed Seeds
  • 1 tablespoon Poppy Seeds
  • 0.5 teaspoons Sea Salt
  • 1 teaspoon Cracked Black Pepper
  • 1 teaspoon Ground Cumin
  • 1 piece Egg
  1. Pre-heat oven to 170ºc / 338 ºF
  2. In to a mixing bowl beat egg and olive oil together until pale and combined
  3. In to a mixing bowl beat egg and olive oil together until pale and combined
  4. Mix and combine until a dough has formed
  5. Using two sheets of baking paper (enough to line a baking tray x 2 sheets) place one sheet on top of the other with the dough in the middle
  6. Press the dough down slightly before using a rolling pin to roll it out in to a flat square, it needs to be about 0.5 cm thick
  7. Take the top layer of baking paper off and put asside
  8. Cut off the ragged edges and keep those bits to the side as you can roll them back out and make a few more biscuits after
  9. Now carefully cut your biscuit shapes (I cut about 9 - 12, depending on how big you want them)
  10. Repeat action with other bit of dough (if you have any off cuts) and spare greaseproof paper
  11. Place on baking sheet (s) and pop in oven for 20 minutes until golden brown
  12. Once out, don't be alarmed if there's a little foam on top- this will evaporate almost straight away
  13. Once cooled they will break away from each other very easily and can be eaten straight away or stored in an air tight container for up to 1 week
  14. NOTES: You will need: 1 baking tray, 2 pieces of baking paper, 1 rolling pin, 1 mixing bowl, 1 oven If you use coconut flour, be aware that it is a little more dense so you want to add a little at a time until you have created a dough, that you can mould. You do not want it to be too dry and cracking.

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