Gluten Free Crisp Bread with Dips

For a festive Sunday Brunch. To be served with Zucchini Blinis.

These crackers will take about 1 hour 15 minutes to make.

crisp bread Makes one large oven tray.

150 grams mixed seeds (when in a hurry, I simply use Waitrose Love Life mixed seeds) plus a handful for the decoration.

100 grams gluten free flour (I prefer a mix of 70 grams quinoa flour and 30 grams of buckwheat flour but any gluten free mix will work as long as it’s not self-rising)

1 tablespoon of ground spices (I like to mix fennel, caraway and anise)
2 teaspoons of course sea salt
2 tablespoons of rapeseed oil
200 millilitres boiling water

  1. Heat oven to 150 degrees Celsius
  2. Mix all dry ingredients together
  3. Add the water and the oil
  4. Mix well together
  5. Place the sticky dough on greaseproof baking paper covering an oven tray. Put another sheet of baking paper on top and press on the dough to form a thin layer covering the whole tray.
  6. Sprinkle some more coarse sea salt on top (optional) and a handful of seeds.
  7. Pre cut in squares and place in oven for about 50-60 minutes.
  8. Cool on rack and break apart in squares.

Tuna dip:

1 can tuna fish in water, 120 grams
5 small gherkins, finely chopped
1 teaspoon French mustard
2 tablespoons Greek yoghurt

Tomato dip:

3 tomatoes, medium sized, finely chopped
½ red onion, finely chopped
½ avocado, chopped
A few drops of lemon juice.

Salmon dip:

100 grams smoked salmon, in pieces
3-4 tablespoons of Greek yoghurt
1 tablespoon creamed horseradish

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