This is a quick recipe to make that is gluten-free, low fat and healthy for the whole family. Spread thick with cream cheese or dip in hummus to make a nourishing snack for home or whenever you are entertaining.
1x 10oz bag of Weeds & Seeds (ground)
5 tbsp Parmesan crumbs
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp chili flakes
Pinch of dried dill or herbs you enjoy, if you like
140ml warm water
Preheat the oven to 400º F.
Grind to a powder about half the Weeds & Seeds in a blender or coffee grinder. In a mixing bowl, add the olive oil to the Weeds & Seeds and mix in, with the back of a metal spoon, until well distributed.
Then add all the other dry ingredients stirring to distribute evenly.
Now slowly add the warm water and mix through. Gently knead into a soft, pliable ball. Add a tad more water if your dough isn't rolling without crumbling.
Dust a clean table and rolling pin with extra spelt flour. Then divide the ball into thirds and roll each one out, as thin as you can, to about a thickness of 1 to 2mm. Try to make every set the same thickness to cook evenly.
Cut out rounds with a biscuit cutter, drinking glass or cut into rectangular strips with a knife for ‘thins’.
Put the uncooked crackers on to a tray lined with parchment paper.
Now put in the oven and bake for 10 minutes for 1mm thick crackers, or 12 minutes for 2mm thick crackers.
After 20 minutes is up, remove from oven and, slip the crackers onto a wire rack to cool.
They cool in just 5 minutes. Store in a tin to keep them fresh.