Several homemade gourmet crackers on white plates.
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Coconut sugar lactose-free gourmet crackers

Author: Katerina | Once a Foodie

Ingredients

  • 1 cup (250 ml) activated almond milk (I use the Nutty Bruce brand)
  • 1/4 cup coconut sugar
  • 1/4 cup dairy free vanilla almond yoghurt (I like this one)
  • 1/2 cup buckwheat flour
  • 1/2 cup wholemeal spelt flour
  • 1/4 cup craisins
  • 1/4 cup unsulphured dried apricots, sliced
  • 1 tsp baking soda (bi-carb)
  • 1/2 cup rolled oats
  • 1/4 cup sunflower and pumpkin seeds (a mixture or either/or)
  • 1 tbsp chia seeds (white or black)
  • 1/4 cup walnuts (which I put in a ziploc bag, squish all the air out, then seal the bag; then I bash them a bit with a rolling pin or a wooden mallet until I have a mixture of nut pieces and nut meal)
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 1/4 tsp dried thyme
  • 1 tsp dried oregano

Instructions

  • Pre-heat your oven to 180C.
  • Grease a small loaf tin and line it with baking paper. I use a Jamie Oliver 1 litre tin.
  • Whisk the almond milk, coconut sugar and almond yoghurt in a small bowl.
  • In another (large) bowl, add buckwheat flour, wholemeal spelt flour, craisins, apricots, baking soda, rolled oats, sunflower and/or pumpkin seeds, chia seeds, walnuts, cinnamon, all spice, dried thyme and dried oregano. Mix well.
  • Pour the milk mixture into the dry ingredients and mix until combined.
  • Pour into the lined loaf tin. Bake for 35 minutes or until a skewer inserted into the middle comes out clean.
  • Cool on rack, then wrap in cling wrap and freeze for at least 3 hours.
  • Unwrap loaf and, if frozen all the way through (mine wasn’t), allow to thaw partially so the outside is not rock hard frozen.
  • Preheat oven to 120C. Place one shelf in the middle, and another shelf beneath it.
  • Line two cookie sheets with baking paper.
  • Use a serrated (bread) knife to slice thinly – around 2 mm. Place biscuits onto the cookie sheets, you can squeeze them in as they won’t expand or stick.
  • Bake for 50 minutes or until they are a light brown, swapping cookie sheets halfway.
  • Leave biscuits on tray to cool – they will harden a little more.
  • Store in an airtight container at room temperature.

Notes

As noted above, this recipe is based on RecipeTinEats’ recipe which you can find here.
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