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

Seed Crackers

 These seedy crackers are so easy to make, stay crunchy for ages & are super munchy & satisfying.
They are a Ruth Pretty recipe, but in my usual manner (which is probably quite rude of me!) I have made some slight adjustments & an alternative version.
Firstly turn on the oven to 180 degrees C
Then put theses ingredients in to a bowl together:
1/2 c sunflower seeds,
1/4 c linseeds brown or golden
1/4 c sesame seeds white or black
2 tbsps chia seeds white or black
1 tsp sea salt & a good few grinds of black pepper.
Add 1 c of white rice flour, 1/2 c water & 1/3 c extra virgin olive oil
The last addition is either a tsp of garlic powder (which I didn't add) or my preference, a tsp of finely chopped rosemary & a tsp of black cumin seeds.
Mix altogether. I like to use my hands to knead it all so it holds together.
Then press it out on to a baking paper lined oven tray as thin as possible/reasonable.
You can either mark the dough into rectangles or just break it all up once cooked.
Bake for around 15- 20 minutes but keep an eye on things towards the end so that they don't over cook, but do go nice & golden.
Once cool, store in an airtight container.

 The second version is lighter & crisper & has no flour in the mix. So instead of adding the cup of white rice flour add 1/2 cup of psyllium husks (organic shop) & 1/2 cup of ground almonds.
Once mixed just let the dough sit for 10 minutes so that the psyllium can do it's work & soak up the liquid & hold everything together- then press out on to the baking paper lined tray.

 The original version is at the front of the photo.

The third rendition 8th January 2023

You can make them as simple or as interesting as you like. I added: white & black sesame seeds, sunflower seeds, pumpkin seeds, chia seeds, some dried onion weed, tiny Rosy garlic bulbs, coriander & black cumin from the garden, flax seeds, linseed, nettle seeds, yellow dock seeds, plantain seeds, sea salt & ground black pepper, water, olive oil, psyllium husks, buckwheat semolina & a little tapioca flour.

NZ flax seed- Harakeke, Phormium Tenax- ready at this time of the year.

Katie X