Recipe for the no-flour nut and seed crackers
Updated: a day ago
Adapted from Amber Rose’s recipe in Cuisine’s issue 190, September 2018.
These crackers are easy to make and versatile. I wasn’t able to grind the seeds into fine flour, but even so, the crackers came out just fine. The original recipe called for chopped parsley, coriander and kale, but the dough can be seasoned with any herbs or spices. I only used coriander, although I think its pungent flavor was lost during the baking. Rosemary or thyme, fennel, cumin, chilli flakes seem to me like a better option.
½ cup pumpkin seeds, ground into flour
½ cup sunflower seeds, ground into flour
1 cup almond flour
1 large organic free-range egg
½ teaspoon sea salt, plus a little extra
½ teaspoon freshly ground black pepper
Handful chopped coriander, all stalks removed
Preheat the oven to 170°C.
ace the pumpkin-seed, sunflower and almond flours in a food processor and add the egg, salt and pepper. Pulse until a dough forms.
Scrape the dough out onto a clean, dry surface and cover it.
Finely chop the coriander and knead it into the dough until combined.
Place the dough between two sheets of non-stick baking paper and roll it out as thinly as possible (approx. 1.5 mm thick). Take of the top layer of paper and sprinkle the dough with extra sea salt and pepper.
Slide the bottom sheet of baking paper along with the dough onto a baking tray and gently cut into rectangles (5 cm x 2.5 cm) with a pastry wheel.
Bake for 12-14 minutes. When the outer edges start to get golden, remove from the oven and let cool and crisp up.
These are best eaten within 3 days.