With that highly cryptic title I am guessing you may have assumed 1). I like cheese and crackers and 2). this is a recipe for crackers. My intelligence knows no limits (and yes I originally spelt that know as no, I blame Fred for stealing my brain – nothing to do with watching too much Vanderpump rules).
Anyway I made these this weekend and subjected them to Jed who did not hate them, in fact he said and I quote ‘These are quite nice’ I was quite surprised and replied ‘Really???’ he then replied ‘Maybe a little too much salt’ – which I ignored because you can never have too much salt (or butter). Although there was a time I was trying to cook Jed a meal back in the day when we were young and carefree and I decided to coat chicken in my new garlic salt. I may have gone a tad overboard with the coating part and we both nearly died of sodium poisoning. Slight exaggeration but he didn’t love it or trust my awesome culinary skills for quite some time.
Anyway to the crackers. I used sesame seed flour because I thought why not make my life more complicated and try and use this ingredient. Also sesame seeds are super high in protein and fibre, they are also high in copper, magnesium and calcium.
Because I also like to justify my excessive snack intake I found out that sesame seeds have two important substances sesamin and sesamolin. This matters because they help to lower cholesterol (great news if one was to consume a lot of butter like substances). Sesamin can help to protect the liver – even better news if you were to drink say a pinot with the cheese and crackers…
As I have a small human child that is not at all helpful in the kitchen (you should have seen the poor attempt he made of a chocolate cake- unacceptable) I am all about easy (this is a great excuse as I am always all about the laziest way to do things but lets all blame Fred), so these crackers are super easy to make.
200gm sunflower seed flour ( I used Ceres Organics Sunflower flour- you could use almond meal)
1 free range egg
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon of chopped rosemary
1 tablespoon of chopped mint
1 tablespoon of fennel seeds
Extra salt for sprinkling
Turn the oven onto 160 degrees Celsius.
Throw the sunflower flour, egg, salt and pepper in the food processor and pulse until it forms a dough. Place the dough between two pieces of baking paper and roll out until looks thin enough to pass as a cracker. Take off the paper and sprinkle all the seeds, herbs etc over the top and cut into cracker size shapes about 5cm or so – but to be fair I just hacked them into a semi passable shape. Place the cut the crackers on to a lined baking tray and bake for about 15minutes until they are cooked through (check on them as they cook though as they can burn pretty easy). The sunflower seed flour is a tad green so when it changes to a darker green they are cooked 🙂 Store in an airtight jar if they last that long.
I also sprinkled on the seeds of the garlic flowers we have in the garden – they are my new favourite thing. Well that and my nespresso coffees that have three pods and is made with Puhoi Organics Colombian espresso milk. Who needs sleep ah?