Packed with a fabulous selection of seeds and flavours, these crackers are super-easy to put together and cook to a gorgeous crispness.
INGREDIENTS
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 teaspoon fennel seeds
¼ cup quinoa
2 tablespoons sesame seeds
1 tablespoon flaxseed (linseed)
1 tablespoon each poppy seeds and sesame seeds
1 teaspoon smoked paprika
¼ teaspoon chilli flakes
2 tablespoons quinoa flour
¼ teaspoon baking powder
¼ cup freshly grated parmesan cheese
1½ tablespoons chia seeds
1 teaspoon sea salt
1 tablespoon maple syrup
1 tablespoon melted coconut oil
150ml water
extra sea salt for sprinkling, optional
METHOD
Preheat the oven to 160°C.
Grease a large, flat baking tray and line with baking paper.
Place the first 6 ingredients in a food processor and process until the larger seeds are roughly broken up. If the pieces are too large, the crackers will fall apart.
Tip into a medium bowl, add all the remaining ingredients and stir together until well combined. Leave for 20 minutes for the mixture to thicken (it will still be quite wet).
Tip onto the tray and even it out a bit with a fork. Top with another sheet of baking paper and roll out until ½cm thick, neatening up the edges so they don’t catch and burn.
Use a sharp knife to score into the desired size crackers.
Bake for about 35 minutes until a good golden brown and crisp.
Re-cut along the scored lines then leave to cool. Makes about 18 crackers depending on their size.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!