RECIPE | Gluten free, Freedom Loaf Crackers
I'm a big believer in never letting good food go to waste. And this recipe is great for when you have Freedom Loaf you need to use up. Our crackers are crunchy, lightly salted, and moreish. They make the perfect accompaniment to a cheese platter or as a bruschetta base. And they're a great high protein lightweight hiking snack.
Preheat your oven to 140 degrees celsius.
Using a sharp (ideally serrated) knife, slice your Freedom Loaf into thin slices. Approximately 3-4mm per slice. Slices can be thicker than this if this proves too tricky. They will just take a little longer in the oven.
Line an oven tray with greaseproof baking paper and lay out your slices in rows. Drizzle lightly with olive oil and sprinkle with fine grain salt.
Bake in the oven for 15 minutes. Then take out of the tray and flip each slice using tongs (or your fingers if you have baking hands like me).
Put the tray back into the oven and bake for 5 minutes. At this stage, things speed up and the slices can burn easily if you don’t watch them. Check them every 5 minutes and take out the pieces that look golden brown on both sides. Transfer these onto a wire cooling rack as they’re ready.
Allow the crackers to cool for 10 minutes and then they are ready to eat.
Store in an airtight container and these will remain crunchy for about a week.
Bookmark this page so you have the recipe on hand whenever you need it. We’d love to hear how you go if you try it out.