GLUTEN FREE VEGAN HEMP HEART LAVOUSH

Gluten free Vegan Hemp Heart Lavoush

GLUTEN FREE VEGAN HEMP HEART LAVOUSH

I can’t believe Christmas celebrations are starting already.  It really has crept up on us this year.  But with the start of the warm weather it’s a great reason to pop open the bubbly and have friends over.

Even though my boys swear crackers are a food group all of their own, I have always been slightly disappointed in the boxed varieties.  Until now.  My lovely friend Ange convinced me otherwise with her take on lavoush.  I have tweaked these to make gluten-free vegan lavoush. And to up the goodness I have included hemp hearts which are an amazing source of protein and most importantly, super tasty. These are crunchy, salty and so flavoursome you can just serve these, dip-free! Bold statement, I know.  Give them a try and come over to camp cracker!!

I can’t believe Christmas celebrations are starting already.  It really has crept up on us this year.  But with the start of the warm weather it’s a great reason to pop open the bubbly and have friends over.  Even though my boys swear crackers are a food group all of their own, I have always been slightly disappointed in the boxed varieties.  Until now.  My lovely friend Ange convinced me otherwise with her take on lavoush.  I have tweaked these to make gluten-free vegan lavoush. And to up the goodness I have included hemp hearts which are an amazing source of protein and most importantly, super tasty. These are crunchy, salty and so flavoursome you can just serve these, dip-free! Bold statement, I know.  Give them a try and come over to camp cracker!!

GLUTEN FREE VEGAN HEMP HEART LAVOUSH

INGREDIENTS

1 ½ cup GF flour

1 ½ Tbsp sesame seeds

3 Tbsp chia seeds

1 Tbsp dried thyme

1 Tbsp hemp hearts

1 tsp flaked sea salt

¼ cup olive oil

1 tsp sesame oil

½ cup water

4 sprigs of fresh rosemary

2 Tbsp EV olive oil

4 tsp flaked sea salt

RECIPE

Heat oven to 160°C fanbake. Mix together dry ingredients and then add olive oil and water.  Mix well with hands to form a soft dough.  If it is too dry, add more water and olive oil, 1 tsp at a time till it is soft and springy.  Cut into 4 balls and roll out on top of baking paper, sprinkled with flour to 1mm thick.  Keep sprinkling top of surface with flour so it doesn’t stick whilst rolling out.  Brush with EV olive oil.  Run a sharp knife along the surface to form long strips.  Sprinkle generously with fresh rosemary and flaked sea salt. Lift baking paper sheet onto the baking tray and bake for 20 minutes until hard.  They won’t brown up like wheat flour, so you will have to open the oven and try breaking one to tell if they are ready.  Let them cool on a wire rack and then break up into long fingers.  Store in an airtight glass jar for months.

Enjoy, savour and devour,

Victoria

The Epicurean Architect

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