Gluten Free Toasts for Cheese or Dips

Makes 15-20

A go to snack for me is a cheese board, I know, its pretty indulgent but I always have a nice selection of cheeses and charcuterie in the fridge. However gluten free crackers that you can buy from the supermarket aren't always brilliant, so when I have time, I like to rustle up some homemade ones. These are one of my latest success', filled with seeds, nuts and sultanas, they add a lovely sweetness to your spread! They do take a little time because of the drying out you have to do but the hands on time is super quick!

Ingredients:

250ml milk

50g soft brown sugar

50g plain yoghurt

125g gluten free plain flour

125g gluten free brown bread flour

75g sultanas

30g mixed seeds

45g toasted hazelnuts

1/2 tsp bicarb

1tsp xantham gum

1/2 tsp ground nutmeg

1/2 tsp caraway seeds

1/2 tsp cinnamon

1 tbsp onion powder/granules

Method:

1. Preheat the oven to 180C and grease and line a 21cm loaf tin with parchment.

2. Mix the yoghurt, milk and sugar in one bowl and the flours, bicarb and xantham in another. Add the remaining ingredients to the flour mixture and mix well.

3. Add the yoghurt mixture and give everything a good stir to combine. It may look rather thin but thats fine, pour it into the prepped loaf tin and bake for 30 minutes until a skewer comes out clean.

4. Leave to cool slightly before tipping out and turning right way up to cool completely on a wire rack.

5. Once its completely cool, slice as thin as possible, around 3mm. Now you can either use your oven on its lowest setting or if you have a dehydrator set it to between 50-60C. Lay out the slices on a the trays of the dehydrator or on a baking trays, in a single layer. Dry for around 4-5 hours until nice and crisp, you may want to turn them half way through.

They will keep in a nicely in an airtight container for up to 3 weeks, but I suspect they will be eaten long before that!