Tuesday, 23 July 2013

making from scratch || seaweed & sesame crackers {a recipe}

With back to school looming a week ago, I was trying to think of ways to ease myself back into the school morning routine. One of the things that was so lovely about homeschooling, was the not having to make school lunches and deal with half-eaten school lunches every afternoon. Or the other kids making of fun of my kids' school lunches. And such matters.

I knew I would get myself in a fluster and a flurry every morning if I wasn't prepared. I am not naturally an early riser, so dragging myself out of bed on a cold Winter's morning in the dark little shack to make school lunches isn't the top of my list!

Best way to remedy this was make a plan. A school lunch menu was talked about, and written down. A list of options to choose from, then a daily list of what the kids wanted to eat compromised with what I wanted them to eat, and what I knew they really would based on experience. 

Added to this is my ban on buying packaged sweet or savoury biscuits / crackers, or any fast lunch-box packaged items.  For more reasons than one; the sugar / salt content is so much more than I like in either sweet biscuits or savoury crackers, the plastic packaging is crazy and thoughtless (Ryvita's are one of the few that have minimal non-plastic packaging, and aren't really kid-enjoyed!), the cost and the speed at which a packet of biscuits is consumed in my house. I haven't been buying any biscuits, bare the occasional few, for all year. 

Some time ago, Ari declared he wanted some crackers, so set about making some. Yep - my 8year old boy came up with this recipe! With a few tweaks from me, and a continual change of additions and tastings, here's our recipe for:


Go Crackers for Ari's Crackers!  Seaweed & Sesame Crackers
2 cups of flour (of your choice, can be gluten free flour or nut 'flour')
1 cup LSA (or almond meal or similar)
1/2 cup each of white + black sesame seeds (or mix up with whatever seeds you like, sunflower, pumpkin seeds, flaked almonds, etc etc)
1 TPS each ground cumin, coriander, rock/sea salt
1/2 cup olive oil (or whatever oil you like using)
A few sheets of nori roll seaweed or wakame

Mix together with enough water to just make a workable dough, not too soft. Wrap in a cloth (I use these beautiful beeswax wraps) and leave in fridge for 1/2 hour. Roll out in batches between two sheets of baking paper until very thin, chop seaweed sheets into sliver using scissors, and roll/press into crackers. Add more seeds and press in too, if you want. Score into shapes and place on baking tray (leave it on one sheet of baking paper and transfer whole lot to tray). Bake 180-200C until looks cooked; 8-15 mins. Once cool they will be crispy. 

Enjoy with homemade dips, cheeses or on their own; I've been loving beetroot/yoghurt & a homemade cheese dip lately. Nibble nibble yum yum.
I'd love to know if you make some, and any variations you work with.

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