Paleo Crackers with Red Pepper Tapenade

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.

15 minutes

45 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	219
Fat:	19 g
Carbohydrates:	10 g
Protein:	2 g
Calculated per serving.

by paleodietandfitness

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View other recipes by paleodietandfitness

Serves: 4

Ingredients

40 gram 40 gram 40 gram Flax Seed, Whole
50 gram 50 gram 50 gram Flax Seed Meal
40 gram 40 gram 40 gram Tapioca Starch
0.75 tsp 0.75 tsp 0.75 tsp Sea Salt
100 ml 100 ml 100 ml Water
1 whole 1 whole 1 whole Red Bell Pepper, roasted, peeled and deseeded
75 gram 75 gram 75 gram Black Olives, pitted
1 clove 1 clove 1 clove Garlic, crushed
2 Tbsp 2 Tbsp 2 Tbsp Capers
4 whole 4 whole 4 whole Anchovy Filet
3 Tbsp 3 Tbsp 3 Tbsp Olive Oil, Extra Virgin
1 bunch 1 bunch 1 bunch Parsley, Flat Leaf, roughly chopped

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

Preheat the oven to 170C.
Soak the whole linseed in 100ml boiling water for about 15 minutes.
Mix the dry ingredients together and then add the soaked linseed with the water.
You want the water to be cool as tapioca flour will seize in hot water.
Stir to combine and form a solid dough.
Only add extra water if you have mixed well and are sure it is too dry and crumbly.
Place the dough in the centre of some lightly oiled baking paper.
Squash it down a little into a flat round and then top with some more baking paper.
Roll out the dough moving only outwards to push the dough from the centre.
Keep doing this until you have a sheet of dough about 1 to 2 mm thick.
Peel away the top layer of baking paper and replace with a non-stick baking sheet.
Flip over and then peel away the other sheet of baking paper.
Place in the oven for roughly 20 minutes. Remove and allow to cool slightly.
Break into shards and place back in the oven for 10 minutes to crisp up further.
Blitz all of the tapenade ingredients together to the consistency of your choice.
I have left mine quite chunky and you can firm up in the fridge if needed.
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.