Cumin Pepita Crackers

These crackers come with a warning: they are so moreish, you’ll hide them from the rest of the household or wish you’d made a double batch. So simple, so crunchy, so deliciously spiked with the warming notes of cumin. Pumpkin seeds are loaded with zinc and protein (along with some iron and magnesium) giving you a great excuse for a healthy snack-fest.

1 cup pumpkin seeds/pepitas

½ cup ground almonds

1 Tbsp cumin seeds

1 Tbsp olive oil

2 Tbsp water

1 tsp salt

 

Preheat the oven to 180C.

Cover a baking tray with a sheet of baking paper.

Put all ingredients in a food processor and blitz for a couple of minutes. The ‘dough’ will be a luscious pistachio green, but alas, this will fade as the crackers bake.

Spread the ‘dough’ onto the prepared baking tray. I find it helps to use my hands and mould it into vaguely rectangular shape, which helps to avoid strange edges, corners and peninsulas in the next step.

Put another piece of baking paper on top of the ‘dough’ and roll it out evenly with a rolling pin. It will cover a good deal of the baking tray. If you’re a ruler kind of person, then you’re aiming for about 5mm thick.

Peel off the top sheet of paper and score, or criss-cross, the dough with a knife, to create 20-25 crackers.

Bake for 15 mins until golden, then leave to cool on the tray.

Sometimes the thinner pieces around the edge will cook faster, so if you feel that the thicker interior crackers need a little more tanning, take the crispy edge crackers off and pop the tray back in the oven for another few minutes.