Sesame & Poppy Seed Kuki Reka Crackers

Main Ingredient: Sesame Seeds
Prep Time: 10-15 mins
Cook Time: 20 mins
Serves: Approx. 24 crackers
Recipe by: Rauawaawa Kaumātua Charitable Trust

Ingredients

3 eggs, lightly beaten (reserve 1 tbsp for egg wash)
4 tbsp olive oil
1 tbsp cold water, plus extra if needed
1 cup sesame seeds
3 tbsp poppy seeds
2¼ cups ground almonds or almond flour
½ cup coconut flour
¼ cup sunflower seeds
½ tsp baking powder
½ tsp baking soda
¼ cup Parmesan granules, plus extra for topping
¼ cup grated tasty cheese
½ tsp dried thyme or mixed herbs
¼ tsp garlic or onion powder
¼ tsp salt
¼ tsp black pepper
DUSTING
½ cup coconut flour
EGG WASH
1 tbsp reserved beaten egg
1 tbsp water

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Main Ingredient: Sesame Seeds
Prep Time: 10-15 mins
Cook Time: 20 mins
Serves: Approx. 24 crackers
Recipe by: Rauawaawa Kaumātua Charitable Trust

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The kaumātua of Rauawaawa Kaumātua Charitable Trust have generously shared this recipe, created to be enjoyed with Kuki Reka Kani, beautifully crafted Māori-inspired cookie cutters. Discover how they’re bringing culture and community into the kitchen, one bake (or no-bake) at a time.

Keto Style • High Protein • Low Carb • Gluten Free

Method:

Preheat oven to 170°C (conventional bake, no fan)
Combine all ingredients until a firm dough forms. Add a few extra drops of water if needed.
Dust the bench with coconut flour.
Cover the dough with cling film and roll it to approximately 6mm thick.
Dust the cookie cutter with coconut flour and cut out the crackers.
Transfer to lined baking trays using a palette knife.
Gather and re-roll the remaining dough until fully used.
Brush with egg wash.
Sprinkle with herb salt and extra Parmesan.
Bake for 15 minutes.
Carefully turn each cracker over and bake for a further 5–6 minutes until crisp and lightly golden.
Cool completely on the trays.