The Indian spices help create a wonderful more-ish flavour – it’s difficult to leave them alone. They’re excellent
with Hummus , Green Olive & Lentil Dip or Mushroom Paté or Almond & Seed Spread or to serve before dinner.
300 g (2 cups) all-purpose gluten-free
11⁄2 tsp ground coriander
1 tsp ground cumin
1⁄2 tsp chilli powder
1⁄2 tsp salt
1⁄2 tsp freshly ground black pepper
1⁄4 tsp gluten-free baking powder
25 g (1⁄4 cup) rice bran
2 tbsp extra virgin olive oil
Sift flour mix, coriander, cumin, chilli, salt, pepper and baking powder
into a medium bowl. Stir in rice bran and make a well in the centre. Pour
in 180 ml (3⁄4 cup) water and olive oil, and use a round-bladed knife in a
cutting motion to mix ingredients together until clumps form. Use your
hand to finish combining and bring mixture together into a firm dough.
Knead in bowl until smooth.
Divide dough into 4 portions. Cover and set aside for 20 minutes to rest.
Roll a portion out between 2 sheets of baking paper until 2 mm thick. Use
a 7 cm diameter round cutter to cut discs from the dough. Place on a large
oven tray. Re-roll and cut dough scraps. Roll and cut remaining dough
portions. Bake at 210°C for 11–12 minutes, swapping trays around
halfway, or until lightly browned. Cool on trays.
MAKES ABOUT 28–30 CRACKERS
Crackers will keep for up to 3 weeks
if placed in layers in airtight container.