These delicious little treats are my latest obsession.
They’re a cinch to put together and taste absolutely divine.
I often have a few as a midday snack, and also serve them at cocktail parties with olive tapenade or organic goat cheese.
Hemp flour is a great gluten-free alternative to regular flour. You can also use Almond Flour. I like to remind people that eating a few tablespoons of it is just like eating handful of seeds or almonds; a small serving goes a long way to filling you up.
Prep time: 10 minutes
Total time: 25 minutes
Makes about 20 crackers
1 1/2 cups hemp flour or blanched almond flour
2 tablespoons shelled hemp seed
1 tablespoons fresh rosemary + 1 tablespoon fresh thyme, finely chopped (or any other combination of herbs)
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon hemp seed oil
1 egg (preferably free-range + local and/or organic)
2 teaspoons purified water
Preheat the oven to 180C. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
Place the dough between two sheets of wax paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving.
Store in the refrigerator for up to one week, or at room temperature up to two days.
If you live in a more humid climate, you may not need to add the 2 teaspoons of water – experiment.
Thin dough (1/8 inch) makes crispier crackers; thicker dough (1/4 inch) makes softer, more chewy crackers.
I used rosemary and thyme here, but two tablespoons of any combination of fresh finely chopped herbs can be used.