Gluten-free Sesame Crackers
Updated Jul. 29th, 2024
We dare you to eat one and only one of these delicious sesame crackers – because you just can’t do it. Between the combinations of the flour, and the lovely spice of the cumin and coriander, with the crunch and nuttiness of the sesame seeds, these crackers are very, very dippable. Serve them with some cheese; hummus or a cured meat platter and everyone will be too busy admiring your crackers to notice you forgot to vacuum the house –ops!
- Gluten Free
- Dairy Free
- Egg Free
- Sugar Free
Ingredients:
| ¼ cup sorghum flour | ¼ teaspoon coriander | 1 tablespoon lemon juice |
| ¼ cup chickpea flour | 5 tablespoons water | 1 tablespoon sesame seeds |
| ½ teaspoon cumin | 1 tablespoon olive oil |
Directions
Set your oven to 375F
- In a large bowl, combine both of your flours together. Mix until well incorporated.
- In a small bowl, whisk together your wet ingredients. Slowly add this mixture into the flour, stirring constantly to avoid lumps.
- Pre-line a baking sheet with parchment paper or a silicon-baking mat – this will make it easier to take the giant cracker out of the pan once it’s baked.
- Using a spatula, spread your mixture onto the sheet evenly.
- Place in the oven and bake for roughly 20 minutes, or until it becomes golden brown.
- Remove from oven and allow the mixture to cool slightly.
- Using a sharp knife, or pizza cutter, cut your crackers into your desired shape. Seal in a tubberware or Ziploc.
Make It This Way
If you can’t get enough of the sesame taste, try adding a teaspoon of sesame oil into the dough. Just a small amount goes a long way! You can switch up the spices in these crackers to make sure they go with any meal or appetizer– try adding garlic, rosemary or thyme just to name a few.
Try This
If you love extra crispy crackers, try tossing the crackers back into the oven for another ten minutes (and flipping once in between) after you cut them into your desired shapes.
Ah! I can imagine coriander pairing well with seasame. This recipe is a clever use for the spice. Also, I love how this recipe is not only free of the top 8 allergens, eg milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans, but also plant-based and free of refined sugars. I bet that these would be a hit at a party, especially with a savory homemade dip...changing the spices used would make these work for a sweet dip, too, I think. Do you have any dip pairing suggestions, NN team? <3
Hello Rachel,
Thank you for sharing, we're glad you've been enjoying our healthy recipes. We think this dip would pair well with these crackers: https://www.nationalnutrition.ca/articles/healthy-recipes/warm-french-onion-soup-hummus-dip/