Tahini & Wholegrain Mustard Crackers

paleo crackers gluten free

Recipe: Tahini & Wholegrain Mustard Crackers

How often do you make a nice babaganush or beetroot dip or slice up some lovely ham off the bone and a few gherkins and think ‘Gee, I could do with a few crackers right about now’? There aren’t many good pre-made crackers that are paleo friendly so we often end up with carrot and celery sticks. Or how about kids school lunches? Wouldn’t be nice to put a few grain free, and nut free, crackers in your kids lunch box.

These tahini and wholegrain mustard crackers are paleo friendly and contain no tree nuts. No people, coconut is not a tree nut, the flour is made from the coconut flesh which normally has no allergic association with other nuts. These do contain sesame seeds, which are usually ok for kids lunches but do check with your school just in case. These are also very quick and easy to make.

Cooking notes and variations

  • If you’re allergic to coconut but not to nuts, coconut flour can be replaced with some almond meal and tapioca flour (I would say 2 tbsp almond meal and 2 tbsp tapioca or until you get a similar texture as in the images below).
  • If you’re avoiding nuts AND coconut, use tapioca flour/starch and maybe some buckwheat flour (about 2-3 tbsp each).
  • We are good with butter and it’s usually fine for those avoiding dairy as it’s almost all fat but you can use ghee (clarified butter), macadamia oil or coconut oil instead.
  • If allergic to sesame but not to nuts, you can use cashew or sunflower butter instead of tahini, which you can dilute with a little water or melt over low heat. Omit the butter in this case as it will have plenty of fat from the nut butter.
  • Wholegrain mustard can be replaced with dried herbs such as rosemary or sage and you can also add spices like garlic salt, paprika and cumin for more interesting flavours.
  • I haven’t tried making these without eggs but I imagine you can just add a little water or a tablespoon of chia seeds soaked in water until puffed up. That seems to be a good egg replacement.
  • Double the ingredients and bake on two trays if making a larger batch.

 

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Ingredients

  • 3 tbsp tahini paste
  • 1 tbsp soft or slightly melted butter, ghee or coconut oil
  • 1 egg
  • 2 tbsp sesame seeds
  • pinch of salt
  • 1 tbsp wholegrain mustard
  • 2 1/2 tbsp coconut flour

Instructions

  1. Preheat oven to 170 °C/338 °F.
  2. Mix tahini, butter, egg, sesame seeds, salt and mustard in a bowl until well combined. Add coconut flour and mix until thick, sticky mixture forms. If using a different flour, you will need to add more as coconut is a strong moisture absorber.
  3. Roll the mixture into a ball and place on a slightly greased parchment/baking paper (about 40 x 40 cm). Flatten with you hands in the middle until it’s a flat pancake. Then cover with another piece of parchment paper of the same size and use a rolling pin to flatten the pancake into a thin dough layer, about 3-5mm. Roll it evenly in four directions starting from the middle. Finally using a knife make small incision marks vertically and horizontally to make it easier to break the crackers when cooked.
  4. Place on the middle shelf and cook for about 15 minutes. The outer edges will cook faster so I recommend taking the tray out of the oven when those start going golden brown and slicing those edges off first, then putting the tray back in the oven for a further 3-5 minutes. Alternatively, before you put the tray in the oven in the first place, slice the thin pancake into halves and spread them apart so there is some space between the halves. When you’re taking them out, you will notice that there is of oil bubbling away around the cracker and that’s fine. Set the cooked cracker layer to cool before breaking apart.

Preparation time: 10 minutes

Cooking time: about 15 minutes

Makes about 15 crackers

Step by step photos

paleo_crackers_making_1 (1 of 1) paleo_crackers_making_2 (1 of 1) paleo_crackers_making_3 (1 of 1) paleo_crackers_making_4 (1 of 1) paleo_crackers_making_5 (1 of 1)

paleo_crackers_3 (1 of 1)


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Comments

  1. Jennifer says

    I just made these and they are delicious! I forgot to add the egg and they still came out delicious, so for those who are allergic to eggs, can still me made. However, they are very crumbly. Still good though! Thanks for the recipe! I will try them next time WITH the egg. Haha!

  2. allison says

    Hi Irena,

    I LOVE the taste of these crackers- thank you for posting this recipe! However, they are very, very crumbly. I used ENER-G egg replacer for the egg because I am allergic to eggs. Do you think that is the problem? What else could I be doing wrong? Thanks so much!!

    • Irena says

      Could be potentially. My only other suggestion is to make sure it’s rolled out thin and maybe bake for a little longer so it’s really dried up.

  3. says

    I am on platter duty for Christmas Day and have just made these and are delicious. I have stored them away to stop everyone eating before tomorrow. I really love your website and recipes. It’s my one place stop each week for menu planning. Keep up the great work and Merry Christmas!

    • Irena says

      Thank you Sarah! I love hearing this. Lots more recipes AND meal planning tools coming up next year. Have a fantastic Christmas and enjoy those crackers :)

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