Hemp and seed crackers with beetroot feta dip
( MAKES 24 )
These crackers are made with part hemp flour which gives them a lovely earthy flavour, a nutrient boost and a unique dark green colour. The hemp flour is balanced with more subtle buckwheat flour and the addition of a range of yummy seeds including pumpkin, sunflower, flax and sesame. These crackers are so good and so easy you will find yourself making them again and again.
|½ cup||Buckwheat flour|
|½ cup||Pams Superfoods hemp seed flour|
|1 Tbsp||Sunflower seeds|
|1 Tbsp||Pumpkin seeds|
|1 Tbsp||Flax seeds|
|1 tsp||White sesame seeds, (plus extra to top)|
|1 tsp||Black sesame seeds, (plus extra to top)|
|1½ Tbsp||Olive oil|
|1 tsp||Flaky sea salt, (plus extra to top)|
|1 tsp||Cracked black pepper|
- Preheat oven to 210C fan forced. Combine all cracker ingredients in a large bowl and allow mixture to sit for at least 10 minutes to allow the flax seeds to expand a little.
- Divide mixture in two, lay a sheet of baking paper on a flat surface, place first half of mixture on paper, cover with another sheet of paper and roll flat with a rolling pin. Slowly peel the top layer of paper off and then cut into squares using a pizza cutter. Transfer baking paper to an oven tray and place crackers in the oven for 12 minutes.
- Roll out the second batch, place on a tray and add to the oven. When 12 minutes is up, remove first batch from oven and use a spatula to further separate and rotate the crackers. Return to the oven for 2 minutes. Repeat with second batch.
- Meanwhile, while crackers are cooking drain beetroot well and then place all dip ingredients into a food processor, seasoning well with salt and pepper. Blend thoroughly until smooth. Top with toasted sunflower seeds and serve with hemp crackers.
See more of Kathy's hemp recipes