GLUTEN FREE awareness magazine March 2019 | Page 33

Cumin and sea salt crackers
½ cup chickpea (besan) flour
½ cup rice flour
½ teaspoon salt
½ teaspoon ground cumin
1 tablespoon rice bran oil
1 tablespoon water
1 teaspoon cumin seeds, dry roasted
Topping
1 teaspoon cumin seeds, dry roasted
1 teaspoon salt flakes
Preheat oven to 180°C.
Put all ingredients in a food processor and mix until
combined and forms a ball. Roll out between two sheets
of baking paper to about 20cm square. Peel off top sheet
of baking paper.
Cut dough into diamond shapes and sprinkle with cumin
seeds and salt flakes. Press the salt and seeds gently into
the dough.
Carefully lift baking paper with the crackers onto a baking
tray and bake in preheated oven for 12 minutes, until
golden. Remove from oven and cool before serving.
Makes 20
Red capsicum and
cannellini bean dip
1 x 400g tin cannellini beans, drained and rinsed well
under cold water
260g red capsicum, chargrilled in oil (reserving ½ the
oil in the jar)
Juice of ½ lemon
Pinch salt
Pinch pepper
Mix all ingredients in a blender until a smooth paste
forms.
Adjust salt, pepper and lemon to taste.
Transfer to a serving bowl, cover and refrigerate until
required.
Makes 1 x 300g bowl
Recipe from Loni’s Allergy Free - Available online
at lonisallergyfree.com.au/shopnow, or buy
directly from Loni at one of the Gluten Free Expos.
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