Beetroot seeded crackers
Prep time: 30 minutes
Cooking time:45 minutes
Makes: 200gms beetroot seeded crackers
100gms pepita seeds (pumpkin kernel)
100gms sesame seeds
50gms sunflower seeds
1 large beetroot, peeled and finely grated
50mls macadamia oil
150mls boiling water
freshly ground pepper
Preheat oven to 150°C fan-forced oven.
Combine all the ingredients in a large bowl and set aside for 10 minutes or until mixture has become the consistency of porridge.
Place 4 heaped tablespoons of the mixture between 2 sheets of baking paper and using a rolling pin spread to a 2mm thickness. Remove the top layer of baking paper and place the rolled out ingredients including baking paper onto biscuit trays. Sprinkle evenly with salt, pepper and cumin seeds. (If you don’t have biscuit trays turn your baking trays upside down. You don’t want trays with sides, to ensures more even cooking) Repeat with remaining ingredients.
Bake in the oven for 40-45 minutes or until mixture is golden. Allow to cool before breaking into shards. Serve with cheese or dips or delicious on their own.
Phil has been harvesting plenty of beetroot from his garden and the challenge (again) was on. I was lucky enough to be invited to King Island by our very generous and long time friends, Louise and David (and yes there was a 32km running race from one side of the island to the other on the agenda too, plus you got a bag of cheese at the end, how can I not go? Oh yeah forgot to mention the KI crayfish!) Louise made us her seeded crackers and I was hooked, perfect with King Island Cheese . I wanted to see how these crackers would turn out with freshly harvested beetroot. It was a winner, it gave them a deep blush colour. How could you resist. Enjoy!