Seed Crackers

Wine and cheese time has never been so anticipated as right now. Clockwatching starts at about 3.30pm, amirite? These classy crackers are full of goodness, perfect with a variety of cheeses and you’ll be the envy of the Houseparty cocktail hour.

MAKES about the same as a couple of packs of crackers

1 1/3 cup flour (plain, gluten-free or whatever you fancy)

2/3 cup sunflower seeds

1/3 cup sesame seeds

1/3 cup pumpkin seeds

1/3 cup linseed/flaxseeds

2 tbs poppy seeds (optional)

4 tbs chia seeds

1 tsp Pepper & Me Man Grind salt blend (substitute regular salt)

1/2 cup water plus 1 tbs

1/2 cup oil (any oil — I usually use light olive oil or canola)

Preheat oven to 180°C fan bake.

Place all the dry ingredients in a large bowl, mix well. Add water and oil, then mix to form a dough.

Bake a third of the dough at at time. Take the first third, place between two pieces of baking paper, and roll out into a sheet until you get a cracker-like thickness. Place on a baking tray and score (ie don’t cut all the way through), with a knife or pizza cutter, into desired cracker sizes. Grind over a little additional Man Grind or your chosen salt.

Bake for 15-18 minutes until crisp and lightly golden (the crackers will keep hardening as they cool). Repeat with remaining dough.

Once cool, snap into desired shapes and enjoy.

Recipe By Cherie Metcalfe, Pepper & Me