Spicy Seed Crackers
These savoury crackers are a perfect tea time treat and are packed with nutrient-rich almonds, seeds and spices. They are really easy to make and will keep for up to a month in an airtight container – ideal for last minute guests. They are delicious served as is, or topped with guacamole and a ribbon or two of omega rich smoked salmon.
150g whole raw almonds
½ cup each pumpkin seeds, sunflower seeds, flax seeds, poppy seeds and sesame seeds
1 tsp Himalayan salt
1 clove garlic
1 ½ tbsp psyllium husks
¼ tsp turmeric
2 tsp dried oregano
1 tsp paprika
½ tsp cayenne pepper
½ tsp coarsely ground black pepper
185 – 200ml water
Preheat oven to 160°C. Line and lightly grease a baking tray (24 x 36 cm) with foil or baking paper.
Place all the ingredients for the crackers into a blender and pulse until the mixture resembles bread crumbs. Add just enough water to bring the mixture together, it shouldn’t be too wet.
Press the mixture into the prepared baking tray and bake for 1 hour until crisp and pale golden brown.
While the crackers are warm, slice into squares with a sharp knife.
If you prefer crisper crackers simply turn the crackers over and return the oven for a further 20-30 minutes.
To serve: Top with guacamole, smoked salmon and garnish with micro greens.
Image and Recipe courtesy of Fairlady.