After much indulgence on the blog of late, I decided a savory option was in need.
Store-bought crackers and hummus can be full of nasties, including vegetable oils, refined flours and various additives and preservatives, so why not make your own?
Made with whole food ingredients, these crackers stay firm and crispy for weeks in an air-tight container!
Perfect to whip out after school for the peckish kiddos and a rather eye-pleasing addition to any antipasto platter if you're entertaining.
Makes: 20-30 crackers
Time: 40 mins
1. Preheat oven to 180 degrees and line a tray with baking paper.
2. Place flaxseeds in a small bowl and pour in enough water to just cover the seeds. Put aside for 20 minutes.
3. In a food processor, combine cooked quinoa, cooked rice, sesame seeds, hemp seeds, salt, tamari and oil. Add the flaxseeds and blend until mixture forms a ball. Add a tablespoon of water if needed. The mixture should be very sticky.
4. Place half the mixture on a sheet of baking paper and then place a further sheet over top, so you can roll the dough flat with a rolling pin.
5. Roll the mixture out until it is 2mm thick, then score with a knife to create crackers of your desired size. Repeat with second half of the mixture.
6. Bake for 25-30 minutes until golden (be careful not to burn the edges). Allow to cool completely before breaking into crackers along the score lines.
7. While crackers are cooking, prepare the hummus. Place all ingredients in a food processor of use a stick blender to process until silky smooth.
8. Transfer to a serving bowl and top with a sprinkle of smoked paprika and roasted hazelnuts.
Serve hummus and crackers along with your favourite crudites. I love carrot, celery and capsicum sticks.
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These delicious potato cakes have the consistency of a fish cake, without the fishy taste!
Awesome for picky eaters of all ages. Serve them with some mixed veg or a salad and some coconut yoghurt dressing on the side.