Heidi Thornton's Omega Brazil Nut Crackers
Ingredients
1 Flax Egg (made using ½ tablespoon (~12g) Melrose Golden Flaxmeal and 1 ½ tablespoons Water)
1/3 cup (60g) Wholemeal Plain Flour (and extra to flour your bench top)
1 heaped tablespoon (~15g) Almond Meal
2 heaped tablespoons (~48g) Melrose Organic Golden Flaxmeal
½ tablespoon (~6g) Chia Seeds
½ teaspoon Salt
¼ teaspoon Sweet Paprika
1 teaspoon Maple Syrup
1 ½ tablespoons (~52g) Melrose Omega Care 3 Table Spread
1 tablespoon (~50g) Melrose Brazil Nut and Linseed Spread
2 ½ tablespoons Water
2 tablespoons Melrose Wild Crafted Brazil Nut Oil
1 tablespoon Sesame Seeds
Sea Salt, for seasoning
Equipment
Rolling Pin
Flat Baking Tray
Baking Paper
Spray Water Bottle
Wire Rack
Pastry Brush
Method
- Preheat your oven to 180 Degrees Celsius, Convection setting.
- To make your flax egg, place the ½ tablespoon flaxmeal and 1 ½ tablespoons water in a small cup. Stir to combine and let it sit for a few minutes (it will gel together).
- Into a large bowl sift the wholemeal flour and almond meal. Add in the 2 tablespoons flaxmeal, chia seeds, salt, paprika, maple syrup, omega spread and brazil nut and linseed spread (a little of the brazil nut oil from the jar is fine too).
- Next add 2 ½ tablespoons water to the bowl and mix well with your hands - get in there and squish it all together, it's the best way to mix all the ingredients together!
- Gather the dough together and knead for ~30 seconds on a lightly floured surface, juts to help bring it all together. It should form a ball that is slightly sticky but not overly so. If your dough is too sticky add a little more flaxmeal and knead it through the mixture. Cut the dough in two and set half aside.
- Line a flat large baking tray with paper. Place half the dough in the middle of the tray. Cover the dough with a second piece of baking paper as equally large as the one lining the tray.
- Using a rolling pin, work your way around flattening out the dough. You will need to pick pieces off and place them in a different position, in order to get one thin, even sheet. Do this until the dough is as thin as it will go while still being joined together. The goal is to make a flat, super thin sheet of cracker dough. Some of the edges will be uneven, that is fine - let's just call that a 'rustic' appearance ;)
- Once at the desired level of thinness, remove the top layer of baking paper. Using a spray container filled with water, spray to moisten the top very lightly (~10 sprays), and give it a good sprinkle with sea salt.
- Place the tray in the top third of the oven (yet not right up the top). Bake for 5 minutes, then rotate the tray and cook for a further 3-5 minutes or until lightly golden in the middle - mine cooked in 10 minutes. Watch it and be careful, as the crackers will burn quickly. The outer edges will be more cooked, you can discard those edges - just ensure the main section is cooked well. Undercooked crackers will not 'snap' appropriately, and will turn out a little soggy.
- Once cooked, remove the tray from the oven. Pick up the baking paper to remove the crackers from the hot tray and let it rest on the wire rack for 5-10 minutes (or until cooled completely).
- Now you can roll out your other dough in the same fashion and cook the remainder of your crackers, or alternatively freeze the dough for later use.
- After the crackers have cooled, brush them with brazil nut oil (1 tablespoon per cracker sheet) and scatter with sesame seeds oil (½ tablespoon per cracker sheet).
- Cut into your desired cracker shape using a sharp knife. Sometimes I like to just break them up by hand to get a variety of shapes and sizes.
- Store in an airtight container and eat them with dips, cheese or with salad. My favourite way to use these crackers is to scatter them, lightly crushed over salad - just like delicious, healthy croutons. I make up a salad with grated carrot, baby spinach leaves, cucumber and cherry tomatoes, olives, tuna and goats cheese. I dress it generously with lemon juice and then scatter the crackers over the top. Delicious!