Tag: crackers

Mo’s Crispbread Crackers

They say that imitation is the sincerest form of flattery. I love Dr Karg crackers but being on a tight budget can’t afford to eat them as often as I would like. So here is my recipe for a similar home-made, seeded crispbread cracker that is lighter, crispier and absolutely delicious.

Mo's Crispbread Crackers

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

50 crackers

Serving Size: 2

Mo's Crispbread Crackers

Ingredients

  • 125g rye flour
  • 125g spelt
  • 1 tsp dried instant yeast
  • 100 ml warm water
  • 50 ml milk
  • 50g Parmesan cheese
  • 40 g pumpkin seeds
  • 12 g oats
  • 12 g sunflower seeds
  • 12 g linseeds
  • 12 g caraway seeds
  • 7 g sesame seeds
  • 1 tsp salt
  • 1 tsp powdered seaweed
  • 20 ml olive oil

Directions

  1. Combine the flours, yeast, warm water and milk into a dough. Cover with a tea towel and put in a warm place for half an hour.
  2. Grate the cheese (not too finely) and weigh out all the seeds.
  3. Switch the oven to 200 C (400 F / gas mark 6) to preheat.
  4. After the half hour is up, add the rest of the dry ingredients to the dough.
  5. Knead in the olive oil.
  6. Line several baking trays with greaseproof paper.
  7. Dust a wooden board and pastry roller with flour. Break off a handful of dough and roll out to the thickness of the pumpkin seeds.
  8. Cut into 8 cm (3 inch) squares with a knife and lift onto the baking trays.
  9. Bake in the oven for 15-20 minutes until evenly light brown on top.
  10. Use a pan slice to remove them from the tray and put them onto a wire rack.
  11. Allow to cool and crisp for 10 minutes before eating.
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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.