Seed Crackers with Paprika and Fennel
Photography by Kelly Gibney.
Wholesome seed crackers are the perfect partner to any soup. Use to dip or crumble on top.
INGREDIENTS
1½ cups sunflower seeds
½ cup almond meal
¼ cup chia seeds
½ teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons water
METHOD
Preheat oven to 180°C.
Place all ingredients in a food processor. Blitz until a fine crumb (the mixture should be sticky).
Gather dough into a ball and place between two sheets of baking paper on a flat surface.
Press with your hands until roughly flattened and then use a rolling pin to roll out until 1⁄2cm thick. Tidy the edges using damp hands. Use a knife to score the dough into square or rectangle crackers.
Bake until lightly golden. The outer crackers will cook first. These may be gently removed and left on a rack to cool, allowing the inner crackers to cook longer.
Total cooking time will be about 15–25 minutes. Once cool, use your hands or a knife to break crackers along the score lines. Store in an airtight container for up to 4 days. Makes 30 crackers
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!