Hazelnut flatbread Christmas crackers recipe

One of my favourite recipes for crackers, these hazelnut flatbreads make the perfect Christmas cracker. Inspired by Sarah Britton of My New Roots, they go well with almost everything. I like to serve them with a simple fig and date paste, topped with a little homemade cashew cheese or dollop of coconut yoghurt.

INGREDIENTS

2 cups gluten free oat flour

1 cup raw hazelnuts  

1 teaspoon salt  

¼ tsp baking soda

2 Tbsp coconut oil

2 Tbsp maple syrup

FIG AND DATE PASTE

8 medjool dates, soaked in warm water

4 semi dried, soft figs

Juice of 1 orange

METHOD

Pre-heat the oven to 150°c. Spread the hazelnuts out on a baking tray and roast for 15–20 minutes, until the skins peel away easily and the colour is golden. Let the nuts cool completely before placing them in a tea towel. Gather the ends of the tea towel and rub vigorously to remove the skins completely.

Place the nuts in a food processor and pulse to a sand-like texture. Remove to a bowl.

Place the oats in the food processor and blend to a semi-fine flour. Remove to the bowl with the hazelnuts and add the salt and baking soda.

Melt the coconut oil and maple syrup in small saucepan and add to the dry ingredients. Then add 40ml of water and gently bring the mixture together using a spoon.

Pre-heat the oven to 190°c.

Leave the dough to sit for 10 minutes before dividing it in half. Place one half between two pieces of parchment paper and using a rolling pin, roll into a thin rectangle. Remove the top sheet of parchment and score the dough with a knife, carving out the flatbreads.

Bake for 8–10 minutes until golden and slightly crisp around the edges. Do the same with the other half of the dough. Store in an air tight container, if there are any left!

For the fig and date paste, soak the dates for 10 minutes or so, then drain and blend together with the figs and orange juice until smooth and even.