Paleo Chestnut Crackers with Anise and Sesame

These chestnut crackers go a very long way in satiating two of my most longed for pre-paleo favorite food qualities: crunch and earthiness. The flavor of the chestnut flour combined with the sesame very much reminds me of a full-bodied whole grain cracker and the addition of anise gives a really nice punctuation of sweetness and character. There is a large range of crunchiness one can achieve with this recipe that depends primarily upon how thin you roll out the dough and for how long you bake the crackers. One word of caution: it is definitely better to err on the side of lesser baked than over-baked. Everyone has their preferred amount of crunch so just experiment and see what works for you. This is definitely a new favorite among chestnut flour recipes!

Chestnut Crackers with Anise and Sesame

Makes several dozen crackers

Ingredients:

  • 2 cups (200g) chestnut flour *
  • ½ teaspoon salt
  • ¾ cup water
  • 1-2 teaspoons sesame seeds
  • 1-2 teaspoons anise
  • Coarse sea salt

Directions:

  1. Place chestnut flour and ½ teaspoon salt in the bowl of a food processor and briefly process until combined.
  2. With the processor running, pour water into flour mixture in a steady stream.
  3. A ball of dough should now be formed. If a ball did not form and the dough is still too wet, add more chestnut flour by the tablespoon and process between each addition until it reaches the ball of dough type consistency.
  4. Set dough aside and cover with cellophane.
  5. Preheat your oven to 350 degrees.
  6. Divide dough into 2 equal parts, setting one part aside while you work.
  7. Form the first piece of dough into a ball and place on a silicone baking mat or a work area lightly dusted with chestnut flour. Press down with the palm of your hand to form a disk shape.
  8. Cover the dough with cellophane or a second silicone mat and roll out the dough evenly until it is very thin – about 1/8 of an inch.
  9. Carefully cut the dough into rectangular shapes.
  10. Sprinkle sesame seeds, anise, and coarse salt over the top of the crackers.
  11. Place in oven and bake for 10 to 12 minutes, until just starting to turn golden.
  12. Remove from pan and repeat with the second half of the dough.

* I like to weigh chestnut flour because it is the best way to get a more precise measurement. Also, for those of you looking for sources of chestnut flour, I like to buy Dowd and Rogers brand from Amazon.com.

 

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7 Responses to Paleo Chestnut Crackers with Anise and Sesame

  1. Brianne says:

    These turned out perfectly! I used a combination of caraway seeds, anise seeds, and kosher salt on the top. I also added a bit of golden flaxseed meal to the dough (instead of the extra spoonfuls of chestnut flour to make it form a ball in the food processor). Fantastic recipe and a great way to use my chestnut flour!

  2. Paleo Chestnut Crackers with Anise and Sesame – 17 Recipes

  3. Karin Grech says:

    Great recipe, needed a bit of experimenting on my part the first lot was too soft to be transferred onto the baking tray. So I rolled the dough out on a piece of baking paper, cut the thin dough into rectangular shapes without separating them and slid the whole piece with the baking paper onto the baking tray.
    The crackers then separated nicely where I had cut them and I separated them out to get crunchy all around once they had been baking for about 10 minutes.
    European users please note: 350 degrees are Fahrenheit, if your oven works with Celsius, 175 degrees is fine!

    • Allison says:

      Thanks for the additional notes Karin! With ovens behaving differently, it sometimes does take some experimentation to get them to have that perfect crunch.

  4. Sarah says:

    Loving most if not all of your recipes! Thank you so much!
    I am about to make these crackers, its just that I, (silly me!) don’t get the 2 cups (200 grams) measurement..Do you mean 2 cups, 200 grams in total, or 2 x 200 grams? Thank you!

    • Allison says:

      Hi Sarah,

      Thank you for the kind words! I added the 200g because it is a much more accurate measure. Some brands of chestnut flour are ground more fine while others are more coarsely ground. That will effect how much flour you can fit into two cups. If you have a kitchen scale, I’d recommend the 200g. If not, you’ll be fine with 2 cups.

      Best,
      Allison

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