40 crackers depending on the shape and size of the crackers
Low FODMAP serve
What you'll need
1 ¼ cup (150g) Lo-Fo Pantry All Purpose/Plain Flour
2 teaspoon (7g) poppy seeds
1 teaspoon (3g) Nigella seeds
1 teaspoon (4.5g) wholegrain mustard
1 teaspoon (1.5g) dried mixed herbs
1 teaspoon (7g) salt
4 tablespoons (60g) Unsalted Butter, softened and cubed
¼ cup (65g) water
1 tablespoon (25g) maple syrup
1 (55g) XL Egg, lightly beaten
Preheat fan-forced oven to 205°C (400°F), and line a baking tray with baking paper.
Combine the dry ingredients in a large bowl and rub butter into the mix.
Add the water and maple syrup, mixing until a dough is formed.
Lightly flour work surface and transfer dough onto the surface.
Roll out the dough until very thin (approx. 1/8th inch). You may want to do this on your baking tray.
Cut dough, or roll out in a rectangle shape for baking. Brush each cracker lightly with the beaten egg for a golden finish when baked.
Bake for 12-15 minutes or until golden brown.
Allow to cool for 10 minutes.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet