Tuesday, January 22, 2013
Linseed Pumpkin seed crackers!
Unfortunately, it is something you can only really make in small amounts (unless you have several hours, several ovens and a lot of patience of course).
This recipe calls for the left-over seed 'mulsh' as I call it, from making 'Pumpkin seed Milk'
I am usually left with about 300g of said 'seed mulsh'. I split this in half and this half will make one batch of crackers. It can be kept for a couple of days in the fridge so needn't be made straight after a batch of milk!
150g pumkin seed mulsh
about 50 or 60g linseed, whole
about 100g grated onion
olive oil (big long lug)
salt and pepper
curry spice blend (check no additives!!)
curcuma (or whatever spices or herbs you fancy!)
(I imagine fresh mint would be really good!)
I mix all of the above thoroughly, then spread onto greaseproof paper on an oven tray - I am not going to pretend I do this perfectly with a spatula - no, I get very messy and spread it out with my hands, nice and even and nice and thin. I cook this is the oven for about 10 minutes - medium heat, then turn it down for another 5 mins or so. I then switch of the oven and leave them for a while. Say half an hour. At this point, I take it out, see how soft or crispy they are - they usually need more drying to crisp up (remember, those seeds came form making milk so there is a lot of moisture in there that needs to gently come out).