Ingredients
| FOR THE DIP | |
| 2 red capsicums olive oil to rub | |
| ¼ cup (35g) whole almonds | |
| 2 tablespoons extra virgin olive oil | |
| 1 tablespoon red wine vinegar or lemon juice | |
| 1 clove garlic | |
| ½ teaspoon smoked paprika | |
| FOR THE CRACKERS | |
| 1 cup (120g) quinoa flour | |
| ¼ cup (35g) whole linseeds (flaxseeds) | |
| 2 tablespoons chia seeds | |
| 2 tablespoons sesame seeds | |
| ½ teaspoon fine sea salt | |
| 1 large free-range egg | |
| 2 tablespoons extra virgin olive oil |
You’ll find quinoa flour at selected supermarkets or health food stores. This dip will last in a covered container or jar in the fridge for four to five days. The crackers are best eaten on the day they’re made, but can be stored in an airtight container in the pantry for up to three days. Cucumber and snow pea crudités, as pictured on the previous page, make a fine addition too.
Instructions
| 1. | FOR THE DIP |
| 2. | Heat your oven’s grill to its highest setting. |
| 3. | Rub a little olive oil onto the skins of the capsicums, place onto a tray and grill, turning often, for 20-25 minutes or until charred on all sides. |
| 4. | Remove the capsicums from the oven, put in a bowl and top with a lid or small plate. |
| 5. | Set aside for 10 minutes then peel the skins off and discard. |
| 6. | Cut the capsicums open and remove and discard the seeds. |
| 7. | Put the roasted capsicums into a blender, add the almonds, extra virgin olive oil, vinegar or lemon juice, garlic and paprika. |
| 8. | Blend on high until smooth. Season to taste with fine sea salt and serve with the following seed crackers and vegetable crudités, if desired. |
| 9. | FOR THE CRACKERS |
| 10. | Preheat the oven to 180℃. Have 2 oven trays ready. |
| 11. | In a bowl combine the quinoa flour, whole linseeds, chia seeds, sesame seeds and salt. Whisk to combine. |
| 12. | In a smaller bowl, whisk together the egg, oil and 1 tablespoon cold water then add to the the dry ingredients. |
| 13. | Bring the dough together with your hands. Divide the mixture into two. |
| 14. | Take one half of the dough and roll out between 2 sheets of baking paper to about 4mm thick. |
| 15. | Trim the edges and cut into bite-sized crackers. |
| 16. | Transfer the bottom layer of baking paper and crackers to one of the trays. |
| 17. | Repeat with the remaining dough. |
| 18. | Sprinkle the crackers with flaky sea salt and bake for 10-12 minutes or until light golden, swapping the trays halfway through to ensure even cooking. |
| 19. | Remove from the oven and set aside to cool. |
Recipes, Food Styling & Photography Emma Galloway
Leave a Reply