I made these crackers entirely by accident but am so glad I did. I started out to create something crispy but squidgy in the middle – something similar to my kale and potato patties but with spice, crunch and nutritional content without the spud. The process took on a kind of….open the cupboard and if it takes your fancy, chuck it in! After a couple of efforts I got the thickness right and realised these crispy morsels are a great dipping tool. I call them crackers but am unsure if this is the correct translation of the finished product – “thin crispy dippers packed with a load of veg” didn’t seem like an efficient recipe title. The trick is to make sure they are small, thin and cook them at a low heat. I served them with my salsa which was a great combination but they would also be lovely with hummus or guacamole.
INGREDIENTS
100g quinoa
100g kale
100g chickpeas
handful of mixed seeds – I used sunflower seeds, pumpkin and sesame
125g spinach
½ tsp each of smoked paprika, nigella (onion) seeds, dried chilli, oregano, cumin seeds and himalayan salt
1 clove of garlic
handful each of fresh coriander and parsley
4 spring onions
75g plain flour
2tbsp rapeseed oil plus spray
- Cook the quinoa and 2 minutes before the end, add the chopped kale, drain and leave to cool
- Place the chickpeas in a bowl and mash with a fork
- Chop the spinach and add with the rest of the ingredients and mix well
- Add the quinoa and kale
- Leave in the fridge for at least 20 mins
- Line a baking tray with parchment paper and spray with rapeseed oil
- Using a tablespoon add one dollop to the tray and flatten to 1cm
- Spray the top with rapeseed oil and cook @180 for approx 45 minutes and flip over half way through
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