Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 7 Crackers

Gluten-free baked snack made of besan. Inspired by a traditional Egyptian spice mix with nuts and seeds called Dukkah. It is used as a sprinkle on top of soups and other dishes. I made my own version. It adds an extra crunch to every bite. This is a very versatile recipe where you can change the spices according to your taste and personal preference of spices and flavors.

Ingredients

• Besan: ¾ cup
• Cold pressed coconut oil: 1.5 tbsp
• Water: 2 tbsp
• Rock salt: to taste
• Chilli flakes: ½ tsp
• Ajwain: ¼ tsp
• Baking powder: ½ tsp
• Dukkah: ¼ cup

To make Dukkah

• Almonds: 2 tbsp (toasted)
• Cashew: 2 tbsp (toasted)
• Sesame seeds: 1 tbsp (toasted)
• Cumin seeds: 1 tsp (roasted)
• Coriander seeds: ½ tsp (roasted)
• Rock salt: ¼ tsp

Method

• Roughly crush the ingredients of Dukkah and store in an airtight jar.
• Take besan in a mixing bowl, add salt, oil, ajwain, baking powder and chilli flakes and mix well.
• Add water to this mix little by little. You may not need all of the 2 tbsp of water.
• Mix into a stiff dough.
• Roll and cut using a cookie cutter to make the desired shape.
• Sprinkle the dukkah on each of the crackers/cookies and spread with your fingers.
• Run the rolling pin gently over the top of the crackers so that the dukkah gets slightly embedded in the dough.
• Place on a baking tray and bake for around 10 minutes at 180° C
• Bake until the edges are brown. You may need to bake for less than 10 minutes, depending on how thin you have rolled the dough.
• This measurement yields around 7 crackers, depending on how thin you roll the dough
• Cool well and store in airtight jars.
• Serve with interesting creamy dips.

Eating guide:

• Food group: Legumes & nuts
• Legumes are whole foods rich in fibre and protein and can be easily combined with other food groups except fruits.
• This could be a good travel snack.
• Easy to carry and long shelf life. Better than store-bought savouries and biscuits.

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