Cheese and crackers are amongst my (many) food weaknesses.
I recently found a recipe (1) for crackers made entirely of seeds: pumpkin, sunflower, poppy, sesame, chia and flax seeds to be exact. These are not only gluten and dairy free (for those with such intolerances) BUT also incredibly quick and easy to make.
Did I mention delicious?
Basically you throw a bunch of seeds into a bowl and add water. The chia and flax seeds go all gooey and mucilaginous (don’t you love that word) in water, and that’s what holds the mix together. (2)
After about 15 minutes you have a blob of stuck-together seeds that can be spread out on baking paper and put in the oven. About 50 minutes after that, you have crunchy, yummy crackers.
Of course, I had to spoil the dairy-free bit by serving them with cheese.
And fig & pear chutney. And a few walnuts.
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2. I didn’t have any flax seeds, so I doubled the quantity of chia seeds. That worked perfectly well in terms of holding the mixture together, but meant that the finished crackers were quite grey-black in colour.