The main ‘new thing’ for me is red palm oil, there are loads of links to shops and resources out there, but for further reading I came across this article. Red palm oil has a very strong deep yellow/orange colour and a distinctive savoury taste that’s hard to describe, I would suggest using this for savoury foods instead of sweet unless you have a very strong dominant sweet flavour such a chocolate or spices. It can be used in place of coconut (or other oils of choice) and has amazing health properties in part due to its rich red hue which is rich in carotenes.
I really wanted to exploit its colour and so a ‘cheezy’ recipe seemed the obvious answer. Teamed up with nutritional yeast and some spices… these little dipping crackers have a lovely mild and nutty cheesy flavour, perfect served with a dip, relish or chutney. I also went one step further and made a cheezy roll using a combination of salsa, sundried tomatoes and fresh and dried herbs spread across the rolled out dough, and the wrapped this up into a roll. If you do this be careful as the dough is quite fragile and will also expand as it cooks so it is likely to will get cracks across the surface of the roll. The sundried tomatoes tasted amazing in this combination so you may like to simple roll some chopped sundried tomatoes onto the surface of the dough, score into slices and then bake as slices instead of rolling it up.
As you can see from the photos, these crackers are soft and more like a dense bread slice than crisp crackers. I have used coarse coconut flour here, but regular coconut flour (or other GF grains) should work although it may alter the texture, I haven’t tried this. You could also sub part polenta meal if using regular coconut flour as this should assist with creating a grainy texture if desired. The recipe itself is ideal as a basis for experimenting with alternative types of flour and oils. If you give it a go let me know how you get on.
Recipe: Cheezy crackerbread
Makes approx. 7 strips (or double the recipe and roll into a pinwheel)
¼ cup coarse coconut flour
¼ cup fine almond flour
¼ tsp baking powder
3tbs nutritional yeast
¼ tsp salt
Pinch garlic powder
Pinch mustard powder
2 tbs red palm oil- melted
2 tbs ground chia plus 5 tbs hot water
1 tbs sesame seeds (optional)
Mix the dry ingredients together in a medium bowl then add the wet ingredients and mix well to form a dough. The dough should be neither too crumbly nor too sticky to roll out on a piece of baking parchment. The dough may crack as it is rolled, but just aim to get as even a sheet as possible.
Slice the rolled dough into inch thick strips and bake at 180C for approx. 10 mins until golden at the edges. Allow to cool before serving.
Great served with a dip, relish or chutney.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.