Spicy tomato crackers
Adapted from Neals Yard recipe book
The recipe has been taken from a Neals Yards remedies recipe book and adapted. I enjoy making these crackers and often experiment with adding different ingredients, for example garlic, onions or red peppers. Feel free to do the same.
The recipe will makes up to 50 crackers.
250g whole linseeds
1 tsp oregano
50g cracked linseeds
65g sun dried tomatoes(not in oil) 300g tomatoes
Half a cup of finely chopped kale(ribs removed) salt/pepper
- Place 50g of the whole linseeds in a food processor or blender with oregano and blitz until fine powder, then empty into a bowl. Add the sun dried tomatoes to the food processor and blitz into small pieces and transfer into a bowl. Add the kale and the rest of the whole and cracked linseeds, to the bowl and mix.
- Add the fresh tomatoes to the food processor, blitz to a puree. Add the pureed tomatoes and seasoning to the dried ingredients and mix them together well with a wooden spoon.
- Taste and adjust the seasoning as required, then set the mixture aside for 2-3hrs for the seeds to partly absorb the liquid. When the mixture has thickened and is sufficiently dry yet pliable, divide into 3 equal parts.
- Spread the cracker mixture thinly (2-4mm thick) over 3 sheets of baking paper. Define the crackers into small squares with a knife.
- If you have a dehydrator set it to 45 degrees and dry the crackers for 6-7 hrs, turning them halfway through. Otherwise preheat the oven to its lowest setting - 50 degrees. Cover the top of the cracker layer with another sheet of baking paper and bake for 2 hrs. Carefully turn teacher cracker layer over, remove the baking paper, place the cracker sheets onto the oven racks and bake for 1hr more. Remove from the oven and allow to cool for 6-7hrs, turning the cracker sheets over halfway through so they dry out completely.
- Once cool, break along the defined lines to make individual crackers. Store in an airtight container and consumer within 1-2 weeks.