Growing up, we are used to the tradition of gathering at our long table every weekend to enjoy one of our family’s favourite snacks – the crispy seed crackers with tomato chutney.
We’d gather along and hurriedly snatch one of these deliciously made seed crackers, so crispy that every popping sound from a bite has become music to our ears.
With these, we’d immediately dunk these in a bowl of mouth-watering tomato chutney to savour the mouthful of flavours and every ingredient from which a tomato chutney is normally made.
Today, we are going to share with you how this is made.
We prepared two recipes for you to follow along to make both the tomato chutney and the crunch seed crackers.
Let’s start with the tomato chutney. Here are the ingredients.
- 1kg tomatoes
- 80g White Onion
- olive oil
- sea salt and freshly cracked black pepper
- 1 garlic clove (smoked)
- 1/4 tsp ground coriander seeds
- 20g Maple Syrup
- 20g distilled malt vinegar
- 500g water
- ¼ tsp ground nutmeg
- 1 bay leaves
- Zest of ½ lemon
- Salt & Pepper to Taste
- Preheat the oven to 120° celsius. Halve the tomatoes, place on a baking tray, cut side up, sprinkle with olive oil and salt and pepper and slowly roast for 1–1 ½ hours.
- Fine dice the onion and sweat it in a pot on low heat in some olive oil till translucent (no colour).
- Add diced garlic and ground spices and bay leaves; sweat for 1 min.
- Add honey, tomato, and vinegar and bring to a boil; reduce heat and simmer for about 1-2 hours.
- Once reduced into a thick compote. Season with salt & pepper.
- Ladle into warm, dry sterilised jars, and seal.
- Let it mature in a cool, dark place for at least 4 weeks. Keeps for up to 6 months to a year unopened. Once opened, refrigerate and eat within 4 months.
Next is to prepare the crispy seed crackers.
These crispy seed crackers are light to the taste but very filling.
They are delicious, nutritious and free from gluten and nuts. Remember that flavours, colouring, and additional ingredients can be added to suit your tastes although we recommend following the instructions below strictly and perhaps doing another batch to suit your unique taste for the second batch.
And for those who might ask, yes, you could add chia seeds. No problem.
Crispy Seed Crackers
- 120g gluten-free flour
- 30g linseeds (flax seeds)
- 30g ground flax seed
- 70g sesame seeds
- 60g sunflower seeds
- 200g cold water
- 1/2 teaspoon salt
- 1 teaspoon toasted and ground fennel seeds
- 1 teaspoon sea salt flakes
- Preheat the oven to 170° celsius.
- In a bowl, mix together all the ingredients apart from the sea salt flakes.
- Using a spatula, spread the mixture over a sheet of baking paper. The aim is for it to be as thin as possible, without producing any holes. It can help to sprinkle a little flour over the mixture, then lay a second sheet of baking paper on top and roll over that.
- Slide the rolled-out dough onto its sheet of baking paper onto a baking tray and sprinkle with salt.
- Bake in the oven for about 15-20 minutes. It’s ready when the seeds release their oils turning the crispbread brown.
- Allow the bread to cool completely on a wire rack then break it into shards.
You can add a little garlic powder or salt to suit your unique taste.
Not only these are great for a TV night when hankering down for the chilly weekend weather, but they’re also a fun company to create memories and a sense of nostalgia for the family.
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