Chimichurri with Seed Crackers

One of my favourite things to do in the kitchen is to whip up a quick green dip or weedy garden pesto using whatever tasty greens are most abundant.

In summer of course it’s a basil pesto, in winter my fave is cashew and coriander  and pretty much year round it’s chimichurri which is a simple delicious mixture of parsley, olive oil and lemon juice.

I’ll pop the recipe  for Chimichurri down the bottom , but what this post is really about is how to make the seed crackers, as everyone that tastes them wants the recipe. They are totally grain free which makes them perfect for your GF and Keto friends as well as being vegan so they tick most boxes, but most of all they are super tasty and super healthy and go with just about everything.

Seed Cracker Recipe

1 cup each of the following;

Almond meal

Flaxseed meal

Sunflower seeds

Pepitas

Sesame seeds

and

2 tablespoons of psyllium husks (great for extra binding)

2/3 cup coconut oil

1 1/2 cups boiling water (you may need to add a little more)

salt and pepper to taste

• Mix all the dry ingredients together.
• Add the coconut oil and boiling water and mix it until it forms a nice doughy lump.
• Place dough on sheets of baking paper and cover with a sheet of plastic (so it’s easy to roll).
• Roll as thin as possible without getting holes.
• Transfer into oven at 150.00 °C for about 40 minutes.You will smell when they are ready!
• Cool and break into cracker size .
• Store in an airtight container.

Note..the recipe will make a lot so you may want to half it though I find we go through so many that it’s best to make as much as will fit in your oven (I have a big oven!)

Here’s my version of a  chimichurri recipe

3 cups chopped parsley

1/2 cup olive oil

juice of 1 lemon

1 chilli

2 cloves garlic

salt and pepper to taste

optional creative extras……fresh rocket, nasturtium leaves, french sorrel, chives etc

Blend together, taste and add extra salt/pepper/lemon/olive oil until just right.