Seaweed & Cumin Crackers

These make for a lunch in themselves, piled high with your hummus of choice. Watch over on Bird Kitchen Clothing Instagram for rolling technique as useful to know for this sticky dough. Plus a good apron helps.

Vegan, gluten free and delicious.

Source

35g gram flour

25g ground flax seeds

150g mixed seeds (I used pumpkin, linseed & sunflower)

20g poppy seeds

2 tbsp nutritional yeast

Salt to taste

30g olive oil

150g hot water

Sheet of nori seas weed, finely shredded

1 tsp oregano

1 tsp smoked paprika

1 tsp cumin

½ tsp chipotle chilli flakes - tasty but optional

Action

Set your oven to 160c

Combine the dry ingredients in a large bowl, using a hand held whisk to remove any clumps from the gram flour.

Add the hot water and olive oil and stir well to combine. Allow to stand for ten minutes or so, for the mix to cool and the linseed cohere.

Take two sheets of parchment, (or bako-glide), brush with oil. Dump half the dough into the centre of one of the sheets and place the other piece of parchment on top. See Bird IGTV for video steer. This technique makes it much easier to roll a sticky dough. Roll as flat as you can with a rolling pin and transfer to a baking sheet, removing the top parchment piece.

Repeat with fresh parchment and remaining dough.

Bake for 20 minutes or so, until crispy.

Cut to portion whilst still warm from the oven and allow to cool on a grid rack

Seaweed & Cumin Crackers