These are the perfect accompaniment to a lovely cheeseboard or to a variety of dips. They make for luxurious nibbles without industrial additives, don't take a long time to put together, are scrumptious, wheat-free, vegan and very healthy. All the ingredients are thrown into just one bowl - no weighing required! You can turn out about 40 or so individual pieces in less than 30 min preparation and less than another 30 min in the oven. They store well and all these attributes just make them a dream of a cracker in our book!
1/2 cup sunflower seeds
1/3 cup linseeds (milled)
2 tbls sesame seeds
2 tbls poppy seeds
1 tbls chia seeds
1 tbls pumpkin seeds
1 tsp sea salt
1 and 1/4 cup spelt flour
1/4 cup (about 90ml) olive oil
125 ml water
Pre-heat the oven to 180 degrees Celsius.
Place all ingredients into a bowl and mix together with a wooden spoon (or knead lightly if you prefer) until they are well combined.
Prepare a baking tray (we used one with dimensions of 30 x 37 cm (12 x 14.5 inches, but the size can be anywhere near that, it is not that important) by cutting two sheets of non-stick greaseproof baking paper to its size.
Divide the dough in two, use a rolling pin to roll out one half of the dough between the 2 sheets of non-stick greaseproof baking paper to a thickness of about 2mm. Transfer the rolled out dough and the two sheets of non-stick and greaseproof baking paper onto a baking tray and carefully peel off the top sheet of non-stick baking paper. Sprinkle over the dough some extra salt flakes (or leave them out if you wish) or other seasoning such as fennel or caraway seeds, pepper etc. if you would like.
Bake for 20 min until golden.
Cool on a wire rack for at least 20 min before breaking and sharing.
Repeat the process with the remaining half of the dough.
Enjoy with cheese and a glass of wine. Serve with dips such as flavoured hummus, cream cheese, tahini etc.
Stores well in airtight containers.
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