Paleo Crackers with Red Pepper Tapenade

prep:15 minutes
cook:45 minutes
Difficulty
**---
Show nutritional information
  • Serves: 4
  • Calories: 219
  • Total Fat: 19g
  • Total Carbohydrate: 10g
  • Protein: 2g
Paleo cracker recipes have long been a mainstay of my snacking repertoire and make a nice alternative to vegetable crudites. They are also easy to transport so you can take them with you to work and are perfect with a bit of dip when you need a boost inbetween meals. The dip in this recipe is a delicious roasted red pepper and olive tapenade. This could not be simpler to make and just involves putting the ingredients into a blender. The combination of peppers, olives, capers and anchovies gives a lovely sweet and salty combination that I find moreish and addictive.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 170C.
  2. Soak the whole linseed in 100ml boiling water for about 15 minutes.
  3. Mix the dry ingredients together and then add the soaked linseed with the water.
  4. You want the water to be cool as tapioca flour will seize in hot water.
  5. Stir to combine and form a solid dough.
  6. Only add extra water if you have mixed well and are sure it is too dry and crumbly.
  7. Place the dough in the centre of some lightly oiled baking paper.
  8. Squash it down a little into a flat round and then top with some more baking paper.
  9. Roll out the dough moving only outwards to push the dough from the centre.
  10. Keep doing this until you have a sheet of dough about 1 to 2 mm thick.
  11. Peel away the top layer of baking paper and replace with a non-stick baking sheet.
  12. Flip over and then peel away the other sheet of baking paper.
  13. Place in the oven for roughly 20 minutes. Remove and allow to cool slightly.
  14. Break into shards and place back in the oven for 10 minutes to crisp up further.
  15. Blitz all of the tapenade ingredients together to the consistency of your choice.
  16. I have left mine quite chunky and you can firm up in the fridge if needed.
  17. Serve with the crackers once cooled.

Notes

The dough is very sticky so you will have to be patient when rolling it out. I have suggested that you roll it out between two lightly oiled sheets of baking paper. The thinner you can get it the crispier it will be. You can then remove the top sheet of baking paper and replace with a non-stick baking sheet or tray. Flip this over and then remove the remaining baking paper. If you find that you need to break the dough into a few pieces to get it off the paper than this is fine but you should find it is ok. I have suggested that the crackers go back into the oven after they have cooled for a further drying out period. It can be difficult to get a crisp snap with Paleo ingredients, so lots of drying out is the way forward and well worth doing for the best results.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

Add a Note

My Notes:

Add a Note
Primal Palate Spice Blends

Other recipes you might like

Share a recipe

Upload your own recipes to Primal Palate, and help others find great food on our site,, meal planner and app!

Latest blog posts

Primal Palate Cooking Channel

    RECIPE REVIEWS

    There are no reviews yet.

    Write a Review

    You need to be registered and logged in to post a review.