NETTLE & SEED CRACKERS

These crunchy, tasty crackers are great for dipping, loading with toppings or just eating alone Makes 16–20 crackers

50g sesame seeds 50g linseeds 80g sunflower seeds 80g pumpkin seeds 20g chia seeds 50g buckwheat flour 2 large tbsp dried or fresh nettle tops (blanched)*, plus extra to scatter Pinch of xantham gum 3½ tbsp cold pressed rapeseed oil or good olive oil 150ml boiling water ¼ tsp salt Flaky sea salt, to taste

1 Preheat oven to 150C/Fan 130C/Gas 2. Take two baking sheets and line with baking parchment. Add all the ingredients (apart from the sea salt and extra nettles) to a bowl and stir well.

2 Split the mixture in half and place one half on each lined baking sheet. Place another piece of baking parchment on top (sandwiching the mixture between) and roll out the mixture thinly and evenly to fit the baking sheet.

3 Remove the top layer of parchment and scatter with more nettles (for a stronger flavour) and some flaky sea salt, to taste. Repeat with the second batch of mixture.

4 Bake for around 50 to 60 mins – do keep an eye on them to check the seeds don’t brown too much – until they are completely cooked and dry. Then turn the oven off and leave crackers in the oven while it cools down, to ensure they are completely dry. Break it up into smaller pieces and store in an airtight container. Taken from ScandiKitchen Summer by Brontë Aurell (Ryland, Peters & Small). Photography: Peter Cassidy