Rosemary seed + nut crackers

MAKES 25 to 30 crackers (dependant on loaf tin size and how thinly you can slice them).

Incredibly delicious and easy to make in one bowl. You can easily mix it up and use whatever nuts and seeds you want.

The recipe can be easily doubled and the second loaf could be frozen after the first bake to be used later.

My favourite way to serve these is with some soft Clevedon valley marinated buffalo cheese, truly delicious.

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INGREDIENTS

• 140g plain flour

• 1 tsp baking powder

• 2 Tbsp brown sugar

• 3/4 tsp salt

• 1 generous amount freshly ground black pepper

• 1.5 Tbsp finely chopped rosemary

• 1/2 cup of currants

• 1/2 cup of seeds (see notes)

• 1/4 cup roughly chopped pistachios

• 1 cup of almond milk mixed with 1 Tbsp of apple cider vinegar

• 1 Tbsp maple syrup or honey

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METHOD

1. Preheat the oven to 180C bake and spray a loaf tin with non-stick cooking spray (or line with baking paper). Either use a larger pan 23cm x 13 cm (for longer crackers), or a smaller 9cm x 19cm (for squarer crackers).

2. Mix almond milk and cider vinegar and set aside.

3. In a bowl add all the ingredients except the almond milk and maple syrup and give it a mix.  Then ddd the almond milk and maple syrup and stir until well incorporated.

4. Pour the batter into your prepared loaf tin and bake for 30 minutes. Loosely cover with foil about halfway through if you are finding the top getting to brown.

5. Remove from the oven and cool in the pan for 15 minutes, then remove and cool on a rack.

6. Once cool or nearly cool put in the freezer for about 30 - 40 minutes. You want it to be firm but still sliceable.

7. Once firm cut the loaf into slices as thinly as possible, placing them on a lined baking tray. Bake at 160c for 15 to 20 minutes and then turnover and bake for a further 15 minutes until golden and dry. (Time will vary on how moist the baked loaf is)

8. Remove from the oven, cool and store in an airtight container.

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NOTES + VARIATIONS

• These crackers can be made in advance and stored in an airtight container.

• What seeds to use? Keep it simple by just using 2 types or use a mixture of seeds - pinenuts, pumpkin seeds, sunflower seeds, linseed, flaxseed, sesame seed, poppy seed.

• Currants can be replaced with golden sultanas, seedless raisins or cranberries.

• Delete the maple syrup or honey for a less sweeter version.

• You could even be adventurous and add 1 tsp dried chilli flakes