Wild, Seedy Crackers

These wild seedy crackers are a great way to include wild weeds, seeds and fibre in to your diet.

A totally flexible recipe- so just use what you've got and make adjustments according to your own taste.

1 c organic wheat or spelt flour

1/2 c flour quick cook rolled oats

1 cup a mix of seeds &/or nuts:: black or white sesame, sunflower, walnuts etc

1/4 c psyllium husks 1/4 c chia seeds (1/4 c hemp hearts- optional).

OR 1/2 c psyllium, OR 1/2 c of chia seeds- psyllium or chia help the crackers to hold together.

1/2 c of wild seeds & spices: any mix of fennel seeds or dried flowers, black cumin, cumin, coriander, fathen, harakeke/flax seeds, nettle, wild mustard, ground dried Horopito, yellow dock seeds, wild carrot seeds (but not if you're pregnant) dried pineapple weed or calendula flowers.

1 tsp sea salt, ground black pepper, 1 dsp dried onion weed or 1/2 tsp onion powder

1/4 c olive oil, 1/2 c warm water

Mix all the dry ingredients together in a bowl, add the olive oil & water & work with a wooden spoon or your hands until it all comes together nicely. Add more water a little at a time if it's still a bit dry.

Tip out on to baking paper on a n oven tray (or just grease the tray) & roll out thinly- 3 mm or so.

Mark squares, rectangles with a knife.

Bake for around 20 minutes in a moderate oven- 160 degrees.

Cook until golden but not too brown. Store in an airtight container when cool.

 Mix of wild seeds

Mix of spices

All together, stir, add olive oil & water.

Rob thought he'd try the postage stamp effect but a simple knife cut works best.

They'll come out different every time but are sure to be delicious.

Next lot looked like this- Rob says he'll remember to roll them a little thinner through the middle another time. They still taste great.

Catherine