Gluten-free seedy pastry munchies


Makes 40-50  
45 mins to prepare 
15 mins to cook  


● 200g (7oz) gluten and wheat-free white self-raising flour blend, sieved ● 100g (4oz) butter or dairy-free spread, chopped ● 4tbsp chilled water ● 1 egg ● 35g sesame seeds ● 35g sunflower seeds ● 35g pumpkin seeds ● sea salt


1. In a food processor, whizz the flour with the butter or spread. Turn into a bowl, make a hollow in the centre, pour in the water pull the flour into the water and work into a soft ball. 2. Wrap in cling film and chill for 15-30 minutes. 3. Heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry reasonably thin. Brush with beaten egg and sprinkle generously with seed mix, and not so generously with the salt. Use a pastry cutter to cut into rounds, ovals or squares. Transfer to baking tray with a spatula and bake for 10-15 minutes (depending on how thick they are) or until they are crisp but not burnt. 4. Cool on a rack and store in an airtight container. Serve dips or cheese.

Nutritional Info:

38 calories / serving

Special Diets:

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