Looking for a ghoulishly good savoury snack or light lunch this Halloween?
We’ve made gluten-free crackers with poppy seeds and coconut flour. Delicious served with cheese for lunch or as a post-dinner bite.
Makes 25 to 30 crackers
Ingredients
- 180g coconut flour * plus more for rolling out
- ½ tbsp xanthan gum
- 1 tbsp sea salt *
- 3 tbsp olive oil
- 1 tbsp honey *
- 3 tsp poppy seeds *
- 450ml water
* Available at Holland & Barrett
Method
Step 1
Preheat the oven to 160C /140C fan.
Step 2
Combine the flour, xanthan gum, sea salt and poppy seeds in a large bowl.
Step 3
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.
Step 4
Take fist-sized pieces of the dough and roll out between two, floured pieces of baking paper until it reaches a 50p-coin thickness.
Step 5
Use Halloween cookie cutters to stamp out shapes.
Step 6
Carefully transfer each shape onto two baking trays.
Step 7
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.
You may also like: Dairy-free spider cookies or a spooky green slime smoothie
Discover how to have a healthier (but still fun) Halloween
