Seed crackers

Author: WildAJA

Evaluate:	2
Difficulty:	2

Ingredients:

Number of portions: 8

1 Cup(s)

pumpkin seeds

1/4 Cup(s)

toasted sesame seeds

1/2 Cup(s)

shredded cucumber, drained (about ½ regular size)

1/4 Cup(s)

dried sea vegetables (nori, dulse, kelp flakes) optional

1/4 + 1/4 Teaspoon(s)

sea salt

1 Tablespoon(s)

olive oil

Preparation:

Preparation time: 15-30 min.

Heat the oven to 350°C/ 660F
Use a grater or a food processor to finely shred the cucumber.
Place the shredded cucumber in a colander, mix in ¼ tsp of sea salt, and let it sit for 15 minutes to release excess water.
In a dry frying pan over medium heat, toast the sesame seeds for 5 minutes, stirring constantly.
Using a blender or food processor, grind the pumpkin seeds until they have a coarse texture.
Chop the sea vegetables (if using) into pieces of uniform size.
Squeeze any remaining water out of the cucumber and put it in the bowl of a food processor.
Add the remaining ingredients and pulse until the mixture has a consistent texture.
Line a baking sheet with parchment paper and pour the dough mixture onto it.
Press the dough out evenly until it forms a layer that's ⅛ inch thick.
Use a knife to score the dough, creating crackers of your desired size.
Bake for 15 minutes or until the crackers turn golden in color, and their edges become crispy.
Let them cool, and you can store them in an airtight container for up to one week.

Author: WildAJA

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