Junk Free June in the Fig House is going quite well all in all. We’ve have had zero crisps/chips and zero shop bought biscuits woo hoo! However, the Figlets haven’t been missing out. They enjoyed the bird seed slice that I made last week, banana cake, popcorn and veg sticks and hummus. They’ve also developed an obsession with pistachio and cashew nuts. Funny because I thought they’d miss the junk but apparently not 🙂
To keep things interesting I’ve been browsing through My Petite Kitchen Cookbook which is chock full of whole food, gluten free recipes. This morning I tried the home made crackers.
Sunflower Herb Crackers
145g sunflower seeds
1 tsp sea salt
3 tsp garlic granules (or three peeled garlic cloves)
75g seseme seeds
1 handful chopped fresh thyme
1 Tbsp olive oil
Water to bind
Preheat the oven to 180c and line a baking sheet 32 x 42cm with baking paper.
Put the sunflower seeds, garlic and salt into a processor and blitz for 2-3 minutes until the sunflower seeds form a dense kind of breadcrumb.
Add the sesame seeds, thyme and olive oil and process again. Add 3-5 teaspoons of water one at a time as you blitz until the mixture comes together as a dough.
Transfer the somewhat crumbly mixture onto the lined baking sheet. At this point you need to cover with baking paper and roll to 5mm thickness with a rolling pin. My rolling pin is longer than my tray so I couldn’t roll any further down than the sides of the tray would allow. Therefore, you may find you need to transfer the baking paper onto a work surface to do the rolling. I also found that making a square shape was tricky because this dough is very sticky. That’s why I ended up with the shape of Nebraska…… will aim for a more square shape next time!!
Before popping into the oven, score lines across the dough, then cover with a sheet of baking paper and bake for 10-15 minutes or until golden brown. Make sure you score quite deeply as this will make it easier to break them up after cooking. Leave to cool completely on the tray then break into pieces and store in an air tight container for up to 2 weeks.
I have to admit that I thought the Figlets would find these too garlicky but they loved them.
In fact, Mr Fig and the Figlets loved them soooooo much that when I went to take a photo to blog there weren’t many left to photograph!
Just one and a bit….. I think a double batch might be worth it next time seeing as they can keep for 2 weeks.
I’m wondering if I would be able to make a balsamic vinegar and sea salt flavour? If I have a go I’ll let you know how it turns out. One thing I am realising is that cooking with whole foods is very simple. Once you’ve got all the new ingredients it’s a cinch so don’t be put off if you need to buy a few extras from the supermarket or health food shop. Happy junk free baking!