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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

* Available at Holland & Barrett

Method

Step 1
Preheat the oven to 160C /140C 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

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