GLUTEN-FREE SEAWEED AND SESAME CRACKERS
We obviously love a crunchy savoury biscuit at The Coeliac’s Revenge.
We have developed gluten-free recipes for buckwheat, chestnut, walnut, besan, hemp, polenta, fig, seedy, cheesy and now seaweed biscuits, crackers and lavosh. Perhaps we should go into production!
This latest crispy incarnation, Seaweed and Sesame Crackers, is made with toasted nori sheets, sesame oil and seeds and topped with Shichimi Togarashi, a Japanese 7 spice mix, for a bit of a kick.
Try them with our Taramasalata, our Snapper Ceviche (or any topping with a hint of Asia or the sea.
They’re a snap (sorry) to make and keep for weeks.
Rosie
SEAWEED AND SESAME CRACKERS
Makes approximately 50 x 5cm squares or 6 lavosh
4 sheets nori seaweed 18cm x 20cm
75 gm white rice flour
75 gm brown rice flour
75 gm buckwheat flour
½ teaspoon caster sugar
1 tablespoon sesame seeds, toasted plus extra for sprinkling
¼ teaspoon salt, or to taste
40 ml sesame oil plus extra for brushing
30 ml macadamia oil (or other vegetable oil)
160 ml water
Sea salt flakes for sprinkling
Shichimi Togarashi (Japanese 7 spice mix) for sprinkling, optional
Preheat oven to 175°C fan-forced (195°C conventional).
Using heatproof tongs, carefully toast the nori sheets one by one by holding approximately 10cm above a naked flame (such as a gas burner on your stove). They are toasted when undulations just begin to appear on the surface. This will only take a few seconds. When cool, tear into a few pieces and place in a spice grinder and roughly grind.
Combine the nori, flours, caster sugar, sesame seeds and salt in a bowl and combine well.
Add the oils and water and mix with a fork until roughly combined. Knead until the mixture comes together. Add more water if necessary, a teaspoonful at a time.
If making lavosh, divide the mixture into 6 and roll out, 2 pieces at a time, in between 2 sheets of baking paper to a thickness of 2mm. Brush with the extra sesame oil and sprinkle with salt flakes, sesame seeds and Shichimi Togarashi if using (it is pretty spicy so be a little circumspect).
While still on the baking paper, transfer to baking trays and bake for 15 minutes, turning the trays back to front after 10 minutes.
If making squares, roll out half the mixture in between two pieces of baking paper to a thickness of 2mm. Cut into your desired sized squares or shapes bearing in mind that they will shrink a little when baked. There’s no need to move the squares, as they shrink when baked, they will naturally separate.
Brush with the extra sesame oil and sprinkle with salt flakes, sesame seeds and Shichimi Togarashi if using.
Repeat with the second piece.
Transfer on the baking paper to baking trays and bake for 15 minutes, turning the trays back to front after 10 minutes.
Transfer lavosh or squares to a cooling rack. Store in an airtight container when cold. They will keep for several weeks.