Looking for a ghoulishly good savoury snack or light lunch this Halloween?
We’ve made gluten-free crackers with poppy seed crackers and coconut flour. Delicious served with cheese for lunch or as a post-dinner bite.
Makes 25 to 30 crackers
- 180g coconut flour * plus more for rolling out
- ½ xanthan gum *
- 1 tbsp sea salt *
- 3 tbsp olive oil
- 1 tbsp honey *
- 3 tsp poppy seeds *
- 450ml water
* Available at Holland & Barrett
Preheat the oven to 160C /140C fan.
Combine the flour, xanthan gum, sea salt and poppy seeds in a large bowl.
In a jug, combine the honey, olive oil and water in a jug, and gradually drizzle this mix into the dry ingredients and bring into a dough. It will be crumbly.
Take fist-sized pieces of the dough and roll out between two, floured pieces of baking paper until it reaches a 50p-coin thickness.
Use Halloween cookie cutters to stamp out shapes.
Carefully transfer each shape onto two baking trays.
Transfer the trays to the oven and bake for 15-20 minutes or until golden and crisp. Serve with butter, alongside a cheese board with chutney and grapes.
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