Seed Crackers with Paprika and Fennel
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.