No doubt there are a multitude of storebought crackers and crispbreads to choose from, but if you’re anything like me, you just can’t help but attempt a homemade version to see if it stacks up. And I have to say, these little beauties do not disappoint. The effort is very minimal – blend ingredients, bake in the oven, flip here, flip there – and you can adjust the ingredients to suit your individual taste and requirements (these ones are made from all low salicylate ingredients). Spread with hummus or serve with some slices of pear and cheese, these little crackers make for a delightful mid-morning or afternoon snack.

Enjoy xx

Low Salicylate Crispbreads

Adapted from Boss Kitchen

Makes approx. 20 small crispbreads

Equipment

• Blender
• Cutting board and knife
• Measuring cups
• Measuring spoons
• Baking tray 
• Storage container

Ingredients

100 grams quinoa (soaked overnight and drained)

50 grams rolled oats

50 grams unsalted roasted cashew nuts (chopped)*

50 grams all-purpose flour

1 egg

1/2 tsp salt

2 tablespoons sunflower oil

300 ml water

45 grams poppy-seeds

Method

1.) Soak quinoa in water overnight.

2.) Preheat fan-forced oven to 160 degrees celsius. Line baking sheet with baking paper.

3.) Drain and rinse expanded quinoa and put into a blender along with the oats, cashews, flour, egg, salt, oil and water. Blitz for 4 or so minutes until you get a smooth pancake-like batter consistency. If the paste is not easily spreadable, add more water until you achieve the desired consistency.

5.) Spread the batter mixture on prepared baking sheet until it’s nice and thin. Sprinkle poppyseeds on top.

6.) Put dough in oven and bake for 50 minutes, or until the crisp bread is brown. Halfway through cooking, remove from oven, cut into pieces, flip, then return to oven for the remainder of the cooking time. For the final 5 minutes of cooking, flip crisp breads back round (poppyseed side up) so they can brown a little. When ready, remove from oven and leave to cool.

7.) When ready to severe, break into pieces and cover with favourite toppings (e.g. cream cheese and chives)

Crackers can be stored in airtight container for up to 4 days.

*While cashews have historically tested low for salicylates, more recent tests (Malaker et al. 2017) which retested with free and bound salicylates found cashews to be in the high category. Most people tolerate cashews well, while others may be prone to a reaction, in which case, avoid dish in future if you do find you experience any adverse affects.