Seaweed Crackers

Seaweed & Nettle Crackers

Prep Time: 60 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

20-30 crackers

Serving Size: 2

Seaweed & Nettle Crackers

These are really tasty little crackers to have with cheese, pesto - especially wild garlic pesto at this time of the year, or chutney.

Ingredients

  • 200g wholemeal flour
  • 3g dried yeast
  • 2 teaspoons dried flaked dulse Palmaria palmata
  • 2 teaspoons nettle seeds Urtica dioica
  • 1 teaspoon salt
  • 140ml warm water
  • You can use poppy seeds or caraway seeds if you don't have nettle seed
  • (If you don't have nettle seed you can use poppy seed instead. If using pignut or caraway seed, just use one teaspoon.)

Directions

  1. Mix all the dry ingredients together in a bowl, then add the warm water and mix through. Gently knead into a soft, slightly sticky ball.
  2. Cover the bowl with a damp tea towel and leave in a warm place for an hour.
  3. After half an hour put the oven on to warm to 180C. I find a conventional oven gives more even results than a fan oven.
  4. Dust a clean table and rolling pin with flour. Then halve the ball and roll each one out to a thickness of 2mm. Try to make every set the same thickness to cook evenly.
  5. Cut out rounds with a biscuit cutter or cut into rectangular strips with a knife for 'thins'.
  6. Put the uncooked crackers on to a tray lined with baking paper.
  7. Now put in the oven and bake for 20 minutes.
  8. After 20 minutes is up, using a frying pan slice, slip the crackers onto a wire rack to cool.
  9. They cool in just 5 minutes.
  10. Enjoy!
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These seaweed and nettle seed crackers are really more-ish. They’re really quick, especially since I ditched adding yeast as it makes no difference, so I’ve been whipping up batches when friends pop in. They only last a few seconds!

To find out more about the mood-boosting properties of nettle seed read my nettle seed post here.

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