SEED & NUT CRACKERS
Fiona Smith
![](https://www.cuisine.co.nz/wp-content/uploads/2019/10/Cuisine-Magazine-Fiona-Smith-Recipe-Seed-and-Nut-Crackers.jpg)
tags:seed, nut crackers
Serves
10 - 12Preparation
20 mins plus overnight soakingCook
1 hrIngredients
¼ cup flax seed/ linseed | |
2 tablespoons chia | |
1 cup whole almonds | |
¼ cup sunflower seeds | |
¼ cup pumpkin seeds | |
1 tablespoon black sesame seeds | |
1 tablespoon poppy seeds | |
½ cup sesame flour | |
½ teaspoon salt, plus flaky salt to sprinkle |
Instructions
1. | Put the flax seed/linseed in a bowl, cover with 1⁄2 cup water and leave to soak overnight. |
2. | Heat the oven to 150°C. |
3. | Stir the chia into the flax and leave for 10 minutes. |
4. | Put the almonds in a food processor and process until ground. |
5. | Add the flax, chia, sunflower, pumpkin, sesame and poppy seeds, flour and salt with 1⁄4 cup of water and pulse to combine well, scraping down the sides once or twice. |
6. | Divide the mixture in two. |
7. | Roll half of the mixture between two pieces of paper, to a thin rectangle, about 30cm x 30cm. |
8. | Transfer to a baking tray then peel off the top layer of paper. |
9. | Repeat with the rest of the dough. Sprinkle with flaky salt. |
10. | Bake for 1 hour until golden, rearranging halfway through cooking to get the crackers evenly browned. |
11. | Cool on a rack then break into pieces and store in an airtight container. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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