Gluten-free Vegetarian Cheese Ploughman’s Board Recipe

Ploughman’s Board Recipe

by Danielle Minnebo June 6, 2018

Ploughman’s Board Recipe

By: Danielle Minnebo

Homemade seeded crackers are perfect for a ploughman’s board. Feel free to pick a selection of cheeses and add some boiled eggs if you like.

Servings

4–6

Prep time

Cook time

Recipe

Ingredients

Seeded Crackers
1 cup buckwheat flour
1 cup brown rice flour
½ cup pepitas
1 tsp sea salt
1 clove garlic, crushed
1 tsp finely chopped thyme
¼ cup ghee
1 egg
1 cup water
½ cup caramelised onion relish (home-made or store-bought)
2 good-quality cheeses of choice
1 punnet fresh cherry tomatoes

Method

Preheat oven to 200°C.
Add flours, pepitas and sea salt to mixing bowl. Mix together until combined, then add garlic, thyme and ghee. Rub mixture together until it resembles fine breadcrumbs.
Add egg and water and mix together to form dough. Roll dough out directly on baking paper until approx. 3mm thick. Cut shape and size of crackers into dough.
Bake for 30 mins, then turn heat down to 150°C and bake for further 20 mins. You want crackers to be completely dry and crunchy.
Serve crackers on nice serving board alongside onion relish, selection of cheeses and fresh cherry tomatoes.

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#Tags: gluten-free, healthy, vegetarian

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.