This recipe makes use of nutrient-packed emmer wheat flour, rich in fibre and protein, with a low glycaemic index to support a healthy diet. The blend of seeds provides essential healthy fats, protein and a range of vitamins and minerals, making these crackers both wholesome and delicious.
Eve’s tip: Don’t let any dough go to waste! After cutting out the crackers, reroll any scraps and repeat the process. Experiment with different seeds or even chopped nuts to create your own unique flavours.
1.
Weigh all the seeds and toast them in a dry pan over low heat for 4–5 minutes, stirring regularly. Set aside to cool slightly.
2.
In a large bowl, combine the flours and fine salt, mixing well, then stir in the toasted seeds until evenly distributed.
3.
Gradually stir in the cold-pressed rapeseed oil until the mixture becomes sticky, then slowly add the water, a little at a time, mixing until the dough comes together.
4.
Roll out the dough to about 5mm thickness on baking paper. Sprinkle Maldon salt on top, adjusting to taste.
5.
Rest the rolled-out dough in the fridge for 15 minutes to firm up.
6.
Cut the dough into your desired shapes and bake at 170°C (340°F) for 10–15 minutes until golden and crisp. Let the crackers cool completely before serving; they pair wonderfully with cheese, jam, or even chocolate!
Eve Seemann is the Head Chef at Apricity in Mayfair, a UK-based restaurant awarded three stars by The Sustainable Restaurant Association’s (SRA) Food Made Good Standard. Her cooking style reflects low-waste practices, sourcing seasonal ingredients from South-East England and working with small-scale regenerative suppliers.
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© Recipe and pictures from Eve Seemann
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