1 cup tightly packed basil leaves
½ cup tightly packed parsley
½ cup toasted pine nuts
1 tablespoon capers
1 garlic clove, finely diced
zest of 1 lemon
½ cup good-quality olive oil
salt and black pepper
1 cup wholemeal spelt flour
½ cup brown rice flour
4 tablespoons chia seeds
2 tablespoons each white and black sesame seeds
1 teaspoon sea salt
1 teaspoon dried herbs (use oregano, rosemary or a blend)
1 tablespoon maple syrup or melted honey
¼ cup warm water
¼ cup olive oil or melted coconut oil
Herb spread: Place all the ingredients in a food processor and blitz. Season generously. Decant into a jar. Will last 10 days in the fridge.
Lavosh: Preheat oven to 160°C.
Combine all the dry ingredients in a bowl and whisk. Add the wet ingredients, mix well and form into a ball. Add a couple of tablespoons of water if the dough is too dry. Divide into 4.
Roll out each piece on a well-floured surface until very, very thin. Cut into rectangles and place very carefully on a lined baking sheet. Bake for 12–16 minutes. Keep a close eye on the crackers after 12 minutes, checking every 2 minutes until the crackers are lightly golden. It can be a good idea to remove the ones that cook first beforehand and place the rest back in to continue cooking. Try not to remove the crackers before they are ready as they will not crisp up. Place on a rack to cool.
Repeat the process until all the dough is used. Wait until completely cool before storing in an airtight container for
up to 1 week. Makes approximately 40 crackers and 1 cup of herb spread