I’m a firm believer in supporting local producers and the edible delights that come from Marlborough’s land and sea and these Super Seed Crackers are the perfect base to enjoy the bounty of Marlborough’s riches as celebrated by the recently launched Eat Marlborough initiative. I’m extremely proud of our region and these little crackers provide the ideal buddy for the beautiful foods you can find here in Marlborough such as salmon, mussels, clams, artisan cheeses, honey, dips, nuts and oils.
While many commercially prepared crackers are high in salt, saturated fat and devoid of nutrients, these crunchy wee morsels are packed with fibre, protein and healthy fats to keep you feeling fuller for longer. A few of these Super Seed Crackers accompanied by hummus, locally crafted cheeses such as those from Kaikoura Cheese or Cranky Goat Cheese alongside local seafood, freshly sliced vegetables, fruits (I can’t wait until our fig season!) and a little local honey is the perfect way to wile away the start of a Summer evening. So heat up the oven, don an apron, invite the family over and craft a deliciously local Marlborough platter that you would be proud to serve anywhere tin the world.
Ps…You can find out more about my love for platters and all they represent over on the blog here.
Super Seed Crackers – adapted from the lovely Petite Kitchen (makes about 20 crackers)
1 cup LSA (ground linseed, sunflower and almond)
1 tsp coarse iodised Marlborough sea salt
Dash garlic powder or 2 cloves Marlborough garlic, peeled
½ cup of mixed seeds (I used white & black sesame seeds and linseeds)
1 handful fresh thyme and rosemary, finely chopped
1 Tbpsn Marlborough olive oil
3-5 Tbspns water + extra if needed
Pre-heat the oven to 180°C and line a large flat tray with baking paper.
Place the LSA, sea salt and garlic powder or cloves into a food processor and process for about 10 seconds.
Add the seeds, herbs and olive oil and pulse to combine. Set the motor running on low speed and gradually add the water a tablespoon at a time until the mixture comes together.
Place the mixture onto your prepared tray and form it into a kind of flattish ball with your hands. Place a sheet of baking paper on top of the mixture and using a rolling pin or jar, flatten the mixture out until it’s about 0.5-1cm thick (depending upon how crunchy you like your crackers – thinner means crunchier). Don’t worry about getting a perfect square or rectangle as they will be cut into pieces anyway.
Remove the top sheet of baking paper and using a sharp knife, score lines across and down the mixture to create the size of crackers you’re after. I made about 18 or so crackers.
Place the tray in the oven and bake for about 15 minutes or until golden. Remove from oven and leave the crackers to completely cool.
Once cool break the crackers along the lines you created and store in a cool place in a sealed container. They will last for about 1 ½ weeks, however with all the local goodies, I’m sure they won’t last that long with a crowd!