Green garden crackers
Ingredients 200g/1 bunch of greens (eg, silverbeet, kale, parsley, cavalo nero, cilantro, rocket) ¼ cup olive oil ½ cup water
Flour for wheat eaters: 2 cups allpurpose flour or half-and-half white and wholemeal or substitute half a cup of the flour with fine oatmeal
Gluten-free: 1 cup rice flour, ½ cup fine cornmeal and ½ cup tapioca flour ½ cup sesame seeds 2 tbsp linseed 1½ tsp salt 1 egg Method Remove the leaves from the stems of your greens. Tear leaves into small pieces and put into a food processor along with the olive oil, water and egg. Pulse until greens are all finely chopped. Tip into a large bowl and add the flour(s), sesame seeds, linseed and salt. Mix thoroughly with your hands until all the ingredients combine into a ball. This dough will be very sticky and wet and the trick is find a balance. Too sticky and it will not peel off the baking paper very well; too dry and the crackers taste more like flour. You may have to add a ¼-½ cup more flour to get it to a workable consistency. It should still stick to your hands but not too much. Place a piece of baking paper onto a baking tray and brush it with olive oil. Divide your dough into three pieces and place one third on the paper. Take another piece of baking paper that has been brushed with olive oil and put it face down on top of the dough. Use a rolling pin and roll it out evenly to about 5mm thick. Carefully peel back the top layer of baking paper. Hopefully the oil has stopped too much of the dough sticking but you may
end up with lots of mixture on the paper. Don't worry, just scrape it off and add to the remaining dough. If it really is too wet and sticky, then knead in a bit more flour and try again. Gently cut guide lines horizontally and vertically, forming cracker shapes. This will help you break them up once they have been baked or dehydrated. Sprinkle salt and/or grind fresh black pepper on top of the dough if you wish. Bake at 200°C for 20-30 minutes until the crackers are a dark/brownish green. Check them every 5 minutes after they have been in for 20 minutes to make sure that they don't burn. Once out of the oven, let them cool and then, using your knife lines, break them into crackers. Repeat with the remaining two lots of dough.
The dough will be very sticky and wet and the trick is to find the right balance