Tomato & Herb Crackers: Gluten Free, Vegan & Low Carb!

Tomato & Herb Crackers: Gluten Free, Vegan & Low Carb

Hello Sweet Peeps!

Well; it was a funny bank holiday wasn’t it – but turned out nice in the end… Cos of the slightly miserable weather, I’ve been busy creating and making all sorts of goodies – the latest of which are these YUMMY (if I do say so myself) tomato & herb crackers!

I really like the raw crackers you can buy in health food shops, as they’re the only thing I’ve found that taste / feel like a carby substitute, but aren’t – and which don’t affect my blood sugars. The downside to them however is that they cost £5 a packet, and I could easily eat a whole packet in one sitting…. :-/

Which is why I decided to get my inventing hat on and invent! They’re not *exactly* like the shop bought ones; not least of all cos I don’t have a dehydrator, so these are done in the oven – but they’re still a pretty darn tasty (and *considerably* cheaper) alternative!

Without further ado, they are:

  • 1/2 a cup of milled flaxseed (bought pre ground);
  • 1/2 a cup of whole, brown flaxseed;
  • 1/2 a cup of sunflower seeds, which I then blitzed with my hand blender, till they were the same sort of texture as the milled flax;
  • 6 cherry tomotoes, roughly blitzed with a hand blender;
  • 1/2 a cup of water;
  • about 1 tablespoon of garlic flakes; but you could use real garlic or garlic paste – that’s just what I had in;
  • a tablespoon of dried basil;
  • half a tablespoon of dried oregano;
  • half a tablespoon of black onion (nigella) seeds;
  • A generous few grinds of himilayan pink salt and black pepper.

If you have a food processor, then just mix all the above together. I don’t, so literally got my hands in the bowel and mushed it all together until it was really well mixed. It will get very gooey/sticky! ;-)

Line a tray with greaseproof paper, they grease the paper with coconut oil. Put the mixture on the paper and just keep pressing it down until it’s super compacted and “cracker-thin”…. then bake in the oven. I baked them at approx. 200 in my fan oven; for about twenty minutes – but do check on them as the edges looked like they might burn if I didn’t check on them…

The scrummy thing is that you can play with the flavours; I tried garlic and cumin earlier in the week – which were also delicious – and I’m thinking of trying a sort of “Peshawari naan” type flavour next with some coconut and cinnamon through the crackers.

Let me know if you try them – and if so what flavours!
Nadia xo


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