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Seed, Nut and Rosemary Crackers

Seed, Nut and Rosemary Wholewheat Crackers

4

Portions

40'

Ηands on

These crackers are the perfect accompaniment to our vegan Pear and Cauliflower Soup. They offer some texture and crunch that compliments the creaminess of the soup. This recipe is quite versatile; you can substitute the pine nuts with our Sesame Seeds. If you opt to use sesame seeds we suggest using 30g instead of the 20g when using pine nuts.  You can also replace the Rosemary with Sweet Marjoram. Soups aside, these crackers could also pair nicely with creamy goat’s cheeses and are a perfect element when assembling a homemade cheeseboard. This recipe is by our friend Christina Kotsilelou.

 

Procedure

 

Combine all dry ingredients in a bowl. Be sure to finely chop the nuts and seeds so your dough can easily bind. Add the olive oil and water and start mixing the dough by hand until it begins to bind. Make it into a ball and wrap it in plastic, transfer to the fridge and leave it there for about 1 hour.

 

Roll out the dough between parchment papers to about 5 mm thick - that's fairly thin but not transparent. You can now choose if you want to score your dough so you can have square pieces or any other shape, or you can leave it as it is and break it by hand for a more rustic look once out of the oven.

 

Place on a baking sheet and bake at 170°C/338°F until lightly golden brown, 10-15 mins. Once out of the oven, let them cool before you break them into pieces.

Ingredients


100 g wholewheat flour
20 g pistachio, finely chopped
20 g pine nuts, finely chopped
20 g pumpkin seeds, finely chopped
¼ tsp salt
1 tbsp Rosemary, finely chopped
40g olive oil
60g water

 

 

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