You know how you make a nice babaganush or a 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’? Well, there aren’t many pre-made paleo crackers on the market, 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 (see more notes below). These do contain sesame seeds, which are usually ok for kids lunches, but do check with your school just in case.
Cooking notes and variations
- If you are allergic to coconut but not to nuts, coconut flour can be replaced with some almond meal and tapioca flour (I would say 2 tablespoons of almond meal and 2 tablespoons of tapioca flour 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 tablespoons of each).
- Our household is fine 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 seeds 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.Print
- 3 tablespoons tahini paste
- 1 tablespoon soft or slightly melted butter, ghee or coconut oil
- 1 egg
- 2 tablespoons sesame seeds
- pinch of salt
- 1 tablespoon wholegrain mustard
- 2 1/2 tablespoons coconut flour
- Preheat the oven to 170 °C/338 °F.
- Mix the tahini, butter, egg, sesame seeds, salt and mustard in a bowl until well combined. Add the 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 and we are using it sparingly.
- 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.
- Place in the oven, 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 some oil bubbling away around the cracker and that’s fine. Set the cooked cracker layer to cool before breaking apart. See pictures below for reference.