Rosemary Shrager’s Spiced Seeded Parmesan Crackers
15 Jun 2020
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- 75g pumpkin seeds
- 120g sunflower seeds
- 50g linseeds
- 100g black or white sesame seeds
- 35g flaked almonds
- ½ tsp chilli (less if you don’t want it as hot)
- 1 rounded tsp cumin seeds, lightly crushed
- 60g Parmesan - grated finely
- 70g psyllium husks (this binds it together)
- 400ml water
- 1 tsp salt
Put all the dry ingredients into a mixing bowl and mix to combine. Add the water and stir well. At this stage if will look very loose and watery. Allowing to stand for 20 minutes will allow it to be more pliable.
Preheat your oven to Fan150°C/ Gas mark 3.
Get two baking trays and line with greaseproof paper. Now divide the mixture between the two trays. Then take another piece greaseproof paper and place it on top of the mix (forming a 'sandwich') and press to make it spread to the edges. Roll out very thin with a rolling pin.
Peel off the top sheets and place in the oven for 45 minutes. Remove the trays and carefully cut into squares and return to the oven for another 20-25minutes - you may need less time if they are browning quickly.
Remove from the oven, slide onto a cooling rack and allow to cool. The crackers work best almost wafer thin and crispy - not chewy! Great with cheese. Once cooled, store in an airtight container and they will keep for 1 month.
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