Jan’s daughter-in-law, Zoe, came up with this fabulous recipe for Walnut Crispbread. It's quite rich, quick to make, and offers a delicious base for all sorts of canapés. Here we’ve topped some with goats’ cheese and tobiko (flying fish roe) and others with gravlax, pickled cucumber and dill and mustard sauce but the toppings will only be limited by imagination and what’s on hand in the fridge.
For our gravlax, pickled cucumber and dill and mustard sauce recipe see our 'A Delicious Family Tradition' blog dated Feb 5 2017. It's also under 'Entrees' in What's Cooking.
This is our version of Zoe’s recipe.
Rosie
ZOE’S WALNUT CRISPBREAD
Makes 50-60
100 gm walnuts
60 gm flaxseed meal
50 gm almond meal
1 whole egg
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Place walnuts, flaxseed and almond meals in a food processor and process until fine-ish. Add the egg and process until all is combined.
Roll out in between two pieces of baking paper to around 2mm thick. Cut into desired shapes and carefully place onto the prepared baking tray. Bake for around 30 minutes, checking after 20 minutes.
Cool on a rack. Store in an airtight container in a cool dark place for up to a month.