Seed crackers
Author: WildAJA
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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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