Smoked Pa­prika Seeded Crack­ers (gf)


Packed with a fab­u­lous se­lec­tion of seeds and flavours, th­ese crack­ers are su­per-easy to put to­gether and cook to a gor­geous crisp­ness.

¼ cup pump­kin seeds ¼ cup sun­flower seeds 1 tea­spoon fen­nel seeds ¼ cup quinoa 2 ta­ble­spoons sesame seeds 1 ta­ble­spoon flaxseed (lin­seed)

1 ta­ble­spoon each poppy seeds and sesame seeds

1 tea­spoon smoked pa­prika ¼ tea­spoon chilli flakes 2 ta­ble­spoons quinoa flour

¼ tea­spoon bak­ing pow­der

¼ cup freshly grated parme­san cheese

1½ ta­ble­spoons chia seeds 1 tea­spoon sea salt 1 ta­ble­spoon maple syrup

1 ta­ble­spoon melted co­conut oil

150ml wa­ter

ex­tra sea salt for sprin­kling, op­tional Pre­heat the oven to 160°C. Grease a large, flat bak­ing tray and line with bak­ing pa­per.

Place the first 6 in­gre­di­ents in a food pro­ces­sor and process un­til the larger seeds are roughly bro­ken up. If the pieces are too large, the crack­ers will fall apart.

Tip into a medium bowl, add all the re­main­ing in­gre­di­ents and stir to­gether un­til well com­bined. Leave for 20 min­utes for the mix­ture to thicken (it will still be quite wet).

Tip onto the tray and even it out a bit with a fork. Top with an­other sheet of bak­ing pa­per and roll out un­til ½cm thick, neat­en­ing up the edges so they don’t catch and burn.

Use a sharp knife to score into the de­sired size crack­ers. Bake for about 35 min­utes un­til a good golden brown and crisp. Re-cut along the scored lines then leave to cool. MAKES ABOUT 18 CRACK­ERS DE­PEND­ING ON THEIR SIZE.

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