Gluten-free Halloween coconut crackers

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

• 180g coconut flour * plus more for rolling out
• ½ tbsp xanthan gum
• 1 tbsp sea salt *
• 3 tbsp olive oil
• 1 tbsp honey *
• 3 tsp poppy seeds *
• 450ml water

* 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:  Shop Food & Drink