Seed Crackers with Paprika and Fennel
Photography by Kelly Gibney.
Wholesome seed crackers are the perfect partner to any soup. Use to dip or crumble on top.
INGREDIENTS
1½ cups sunflower seeds
½ cup almond meal
¼ cup chia seeds
½ teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons water
METHOD
Preheat oven to 180°C.
Place all ingredients in a food processor. Blitz until a fine crumb (the mixture should be sticky).
Gather dough into a ball and place between two sheets of baking paper on a flat surface.
Press with your hands until roughly flattened and then use a rolling pin to roll out until 1⁄2cm thick. Tidy the edges using damp hands. Use a knife to score the dough into square or rectangle crackers.
Bake until lightly golden. The outer crackers will cook first. These may be gently removed and left on a rack to cool, allowing the inner crackers to cook longer.
Total cooking time will be about 15–25 minutes. Once cool, use your hands or a knife to break crackers along the score lines. Store in an airtight container for up to 4 days. Makes 30 crackers
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