SEED CRACKERS WITH GOATS CHEESE DIP
Given the variety of seeds in this recipe we’re fairly sure these gluten-free Seed Crackers are good for you. Think fibre, potassium, magnesium, iron and lots of other minerals and vitamins. And if all that doesn’t inspire you to give the recipe a try then surely the promise of a delicious nutty taste and lots of crunch will get you going.
Seed Crackers are great with avocado, all sorts of cheese and fruit pastes and we especially like it with our Goats Cheese Dip.
Caren
SEED CRACKERS
Makes about 20 depending on the shape.
30 gm pepitas
20 gm linseeds
60 gm hemp seeds
40 gm sunflower seeds
10 gm black sesame seeds
40 gm buckwheat flour
20 gm Revenge No.2 Gluten-Free Almond Plain Flour
1 teaspoon sea salt
3 tablespoons water, plus
Preheat oven to 180°C. Line 2 oven trays with baking paper.
Combine pepitas and linseeds in a spice grinder and process until broken down, stopping before they become too powdery.
Combine all the ingredients in a bowl and knead until a dough forms. If too dry add more water, ½ teaspoon at a time; if too wet add extra flour, ½ teaspoon at a time.
Roll out between two sheets of baking paper to approximately 20cm x 30cm. Refrigerate for 10 minutes on a tray. Remove the top sheet of baking paper. Cut into shapes and transfer shapes with a wide spatula to the prepared oven trays.
Bake for 15-20 minutes then cool on the baking tray. Store in an airtight container.
GOATS CHEESE DIP
80 gm soft goats cheese
40 gm plain Greek-style yoghurt
1 teaspoon extra virgin olive oil
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
Sea salt to taste
Combine all the ingredients in a bowl and stir until very smooth. Add salt if required. Dust with extra black pepper or sumac.