These beautiful crackers have such an amazingly lovely flavor! The striking balance of fennel, sea salt, pepper and turmeric flavors really complement one another, and make for a wonderfully delightful snack.
The perfect crisp crunchiness of these crackers also make them the perfect choice for dipping or holding a variety of toppings; and you would never know that they were gluten free!
We personally love them as an accompaniment to our 'apples & cheese' night (Fridays!), as they really add a depth of boldness and flavor when served alongside other hors d'oeuvres.
And, did you know that both fennel seeds and turmeric have amazing medicinal properties?! You can read more about turmeric here in a previous recipe post of mine. As for the fennel seeds, not only are they high in fiber, iron, copper, potassium and folate, they also soothe the digestive process, act as a galactagogue (increasing breast milk production) in nursing mothers, and make for one powerful diuretic! I do love it when my food can be both incredibly tasty and healing -- don't you?
Whether you are looking for a tasty chip alternative, an appetizer for your next party, or a healthy kid-friendly snack -- these delicious crackers will please you with their outstanding flavor, texture, and magical healing properties!
Turmeric + Fennel Seed Crackers (Gluten Free)
Makes: approx. 60 crackers
1 1/4 cups all purpose gluten free flour (I like Bob's Red Mill)
4 tsp fennel seeds
2 tsp ground turmeric
2 tsp sea salt
1/2 tsp baking powder
1/4 tsp freshly ground black pepper
1/2 cup water
1/4 tsp apple cider vinegar
2 tbs olive oil (+ extra for brushing)
In a large mixing bowl, combine dry ingredients. Stir until mixed well.
Combine water, vinegar, & oil. Pour into dry ingredients.
Using your hands, knead until a soft and smooth dough forms.
Shape into a ball, wrap in plastic wrap or place in a lidded container
and refrigerate for at least 30 minutes.
Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
Remove dough from fridge and divide into 4 balls.
Using one ball at a time, roll out dough on floured parchment paper
until about 1/8-1/4" thick.
Using a pizza cutter or very sharp knife, slice dough into desired
cracker shape (I like to make long rectangular crackers).
Using a wet fork, very carefully lift each cut cracker from the
floured parchment and place onto your parchment lined cookie sheet.
Brush crackers with olive oil & bake for 10 minutes, or until firm and
edges are beginning to brown.
Repeat with remaining balls of dough or refrigerate/freeze dough for later use.
Let crackers cool completely before serving. Store in an airtight
container at room temperature for up to one week.
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