RecipesWheat Free and Dairy Free

Carrot and Coriander Cracker Biscuits with Mustard and Anise seeds Recipe

Crunchy, spice carrot & coriander crackers from Henrietta Inman's book The Natural Baker

Carrot and Coriander Cracker Biscuits with Mustard and Anise seeds Recipe
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Ingredients

For the recipe:
  • 100g carrots, grated on the fine side of a box grater
  • 120g ground almonds
  • 100g hulled hemp seeds
  • 2 tbsp dried coriander leaves
  • 1 tsp anise seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp sea salt flakes
  • a few pinches freshly ground black pepper

“Crunchy and with a subtle aroma of sweet spice from the anise, coriander and mustard seeds, these are such easy crackers and so versatile. Play around with the vegetables, using up old, floppy roots or courgettes (zucchini) hiding in the bottom drawer of your fridge, and try other herbs and spices; you could even make them into a flour-free open tart case, and top with your favourite things. The hemp seeds have a very subtle cheesy flavour, which make the crackers very moreish indeed, while ground almonds create that all-important crunch. Eat them alongside salads, dips and cheese, or just munch on them when you’re peckish.”

Credit: The Natural Baker by Henrietta Inman. Published by Jacqui Small, an imprint of The Quarto Group (£20). Out now.

Method

01
Preheat the oven to 180°C/350°F/gas mark 4.
02
In a bowl, mix together the carrots, ground almonds, hemp seeds and dried coriander leaves. In a mortar and pestle, bash the anise, mustard and coriander seeds until just powdered (a few larger pieces of seed is fine). Add to the carrot mix with the salt and pepper.
03
Mix everything together with your hands and then form the mix into a flattish rectangle on a piece of baking parchment. Place another piece of baking parchment on top and roll the dough out into a rough rectangle about 36 x 21cm (14½ x 8½in) and no thicker than 3mm (⅛in), making sure that the centre is as thin as the edges.
04
Score roughly into strips about 9cm (3½in) long and 3cm (1¼in) wide. Place on a baking tray (sheet) and bake for 10 minutes. Remove from the oven and cut off the outer edges if they’re getting crunchier, removing them from the tray. Cut the rest of the strips properly, separating the crackers from each other. Return to the oven for a further 8–10 minutes, keeping an eye on them so that they do not get too dark and removing any darker pieces from the edge of the tray when necessary; the crackers should be a golden brown and some will be just darkening a little on the edges. Leave to cool for 10 minutes on the tray, then enjoy.
05
Keep stored in an airtight container in a dry place for at least 1 week.
06
Variation: You can use fresh herbs in these crackers, too. Try up to 4 tbsp finely chopped coriander or flat-leaf parsley leaves, or a mixture with thyme leaves.