Seed Crackers

The second recipe from the New World cooking demo this weekend....

Great with a dip of choice or a big chunk of cumin cheese mmm.


Ingredients - 250 grams mixed base seeds (pumpkin seeds, sunflower seeds, sesame seeds, chia seeds…) - 1-2 tsp flavour seeds (cumin, caraway or fennel seeds) - 1 cup flour of your choice (oat, rice, buckwheat…) - 1 1/2 tsp salt - 3 tbsp olive oil - 1/2 -1 cup water


Instructions 1. Preheat oven to 180C and line an oven tray with baking paper. 2. Combine all the ingredients expect for the water in a bowl. Add in the water slowly, and only enough so that you have a thick spreadable paste. 3. Spread the paste out on the baking tray as thin as you can without causing gaps in the paste. Use a knife to cut the cracker shapes in the raw dough. This will help them break into nice squares once baked. 4. Place the tray in the oven and bake until they are golden brown and crispy. The edge crackers will brown up first so you can remove these once they’re brown and spread the middle crackers out and bake them further. 5. Leave to cool and store in an airtight container for up to 2 weeks.

Nutritionist Cambridge
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