Turmeric and Fennel Crackers

Gluten-free | Dairy-free | Sugar-free | Vegan 

Makes 50-60 small crackers

Why it’s delicious

These little yellow crackers are so moreish! They are the perfect accompaniment for cheese, an antipasti platter or if you want a little healthy nibble. The turmeric and fennel give the crackers a wonderful bite of flavour making them the perfect little treat. 

Helpful hints and tips

The raw dough can be frozen for up to 3 months before defrosting overnight in the refrigerator and then rolling, cutting and baking. 

Ingredients

• 150 g (5.2 oz) gluten-free flour or my Gluten-free flour blend
• 4 tsp fennel seeds
• 2 tsp turmeric powder
• 1 tsp Himalayan salt
• ½ tsp baking powder
• ½ tsp black pepper, finely ground
• 125 ml (4.2 fl oz) warm water
• ½ tsp apple cider vinegar
• 2 tbsp avocado oil + extra for brushing

Method

1. Make the dough by mixing together all the dry ingredients of gluten-free flour, fennel seeds, turmeric powder, salt, baking powder and black pepper. 
2. Into a jug, add the water, apple cider vinegar and 2 tablespoons of avocado oil and whisk to combine. 
3. Begin to add the liquid to the dry ingredient and stir the mixture together until a soft dough forms. Add a tablespoon of water at a time if the dough is crumbly, or add a sprinkle of flour at a time if the dough is too sticky. Work the dough gently with clean hands until a smooth dough forms, and then flatten it into a disc.
4. Cover the dough with cling film and rest the dough in the fridge for at least 30 minutes. 
5. Preheat the oven to 210C (425F)
6. Remove the dough from the fridge and divide it into two pieces. Lay one of the pieces of dough onto a large piece of non-stick baking paper and place an equal-sized piece of baking paper on top of the dough. 
7. Using a rolling pin, roll the dough out between the sheets of paper until the dough is about 5 mm thick. Transfer the dough with the bottom piece of paper to a large baking sheet or tray, and using the tip of a knife, cut the dough into crackers. 
8. Brush the crackers with a little avocado oil and bake them in the oven for 10-12 minutes or until the crackers are golden and crunchy. 
9. Remove the tray from the oven and allow the crackers to sit on it for 10 minutes to cool a little, and then snap them along the cut lines before transferring to a wire rack to cool completely. 
10. Repeat rolling and baking with the remaining raw dough. 
11. When completely cool, these crackers can be stored in an airtight container for up to 4 days.