Having a cheese board on the table for guests is always a winner and it’s even better when there is something to satisfy everyone. These low carb, gluten free Tiger Nut Crackers are such a delight, you won’t even notice the difference with the store-bought ones, except that they are much nicer and healthier than the classic version. Tiger nuts are super easy to use, very versatile but mostly low in carbohydrates, high in fiber and antioxidants and this is why you are going to see a lot more of healthy recipes with them.
Serves about 35 crackers
1 cup tiger nut flour
1/2 cup parmesan, freshly grated
1 tbsp black sesame seeds
1 tbsp white sesame seeds
2 tbsp sunflower seeds
1 tsp rosemary, dried
1 tsp thyme, dried
2 eggs
Flaky salt or coarse salt
Tigernut flour can be made in two ways:
– by spreading and drying out the fibrous part that is leftover from making tiger nut milk (recipe here).
– by simply grinding into flour the dry tubers of the tiger nut plant.
1. Place a cup of dry tiger nuts into a high speed blender and blend for 20 seconds.
2. Repeat the process, a cup at the time, if you need a larger quantity. Tiger nut flour texture is comparable to almond flour, it won’t be as fine as regular all-purpose flour.
1. Preheat the oven to 350 F (175C)
2. In a mixing bowl, place tiger nut flour, parmesan, black sesame seeds, white sesame seeds, sunflower seeds, rosemary and thyme, then give a quick stir to combine.
3. Add the eggs and knead for a minute until all ingredients are fully incorporated.
4. Form a square cushion-like ball with the dough, then place it in between two sheets of parchment to flatten it.
5. Using a rolling pin, roll the dough into a thin layer (the thinner, the crispier your crackers will be). Also, try to keep the shape as square as possible.
6. Carefully, transfer the dough onto a baking tray. Remove and discard the top piece of parchment.
7. Sprinkle flaky salt over the top of the dough.
8. Bake for 15-20 minutes at 350 F (175C) or until slightly golden in the middle.
9. Turn off the oven.
10. Remove the tray from the oven. Carefully, cut crackers into the desired size by pressing a large knife down the hot dough instead of slicing straight.
11. Place the crackers back into the turned off oven and leave them inside for another 15 minutes the time to dry out.
Cheers Xx
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