SAVOURY TIGERNUT CRACKERS
We had a great time this weekend at Marni Wasserman's Food Studio's Mini Market - we were honoured to be invited and be among such great company! It's always brilliant getting inspiration and ideas from super talented makers - like this recipe, an idea from Tara from www.rawcology.com to make flat breads. Tara is incredibly talented, so I can just imagine what she comes up with. In the meantime, here's our little recipe:
1 cup of Tigernut Flour
1/3 cup of mixed seeds (we used hemp hearts, sesame seeds and poppy seeds)
1 tablespoon of Salamoia Bolognese*
1/4 of a cup tigernut oil (you can you substitute olive oil or coconut oil)
*Salamoia Bolognese is an Italian seasoning made up of herbs, sea salt and pepper. You can pick it up at Italian specialty stores and I've even seen it in FreshCo. It is wonderfully fragrant and is great in these crackers. You can even make your own with a few ingredients.
Preheat oven to 300 degrees
Mix all ingredients together in a bowl with a fork. Add more oil if the mixture is not coming together.
Use your hands to form mixture into a ball.
Roll it out onto parchment paper about 1/4 of an inch thick and cut into desired sizes.
Bake in the oven for 30 minutes and then let cool on a wire rack or cool surface.