seed crackers and cannellini bean dip

There's a lot to love about these crackers. They're easy to make. It makes snacking on crackers a truly healthy treat. They stay fresh and crunchy for weeks in a jar. Oh, and they're delicious!

And if you're looking for something scrumptious to serve with your seed crackers, but you want to keep on theme and make sure it's a healthy, wholesome accompaniment… and you want a change from the holy dip trinity of hummus, guacamole and baba ganoush you must try our Cannellini dip recipe.

SEED CRACKERS
Prep Time: 5 mins,  Cook Time: 75 mins (Includes soaking time)
Makes approx 24

Ingredients:
½ cup Linseeds
½ cup Natural almond meal
⅓ cup White Sesame seeds
⅓ cup Sunflower seeds
⅓ cup Pepitas
⅓ cup Chia seeds

​** If using our Super Seed Mix use the following:
2 cups Super Seed Mix
½ cup Natural almond meal

Method:
Preheat the oven to 180c. Line a baking tray.

​Combine ingredients in a bowl along with 1 cup water and any additional flavourings from the suggestion list. 

Leave for 15 minutes for the seeds to soak up the water. Give everything a good stir. (It should feel like very thick batter.) If necessary, add a splash more water before stirring again. Then spread the mixture thinly, ensuring there are no gaps, over a lined baking tray The ideal thickness is about 3-4mm. Too thin and the crackers will be too fragile, too thick and they won't be crunchy enough.
​
Bake for one hour or until golden and crisp. If they don't feel crunchy after an hour, return to the oven for another 5-10 minutes.

Remove from the oven, allow to cool, then break into shards. Store in an airtight container for up to 8 weeks.

PIMP MY RECIPE
Additional, optional flavourings - pick 1 or pick many:
​1 tsp salt or smoked salt
1 tsp Dried rosemary
1 tbl Nutritional yeast
½ tsp Chilli flakes
½ tsp Fennel seeds
1 tsp Italian herbs 
½ tsp Smoked paprika
2 tsp Vegetable stock 
2 tsp Falafel mix
​

CANNELLINI BEAN DIP

Ingredients:
2 cups cannellini beans
4 cups water, for soaking
4 cups water, for cooking
1 brown onion, peeled and halved 
2 bay leaves
2 garlic cloves, minced
1 tablespoon lemon juice
Zest from ½ a lemon
1 teaspoon salt
Few grinds black pepper
1 tsp stock powder of choice 
1 tablespoon extra virgin olive oil, plus some to drizzle over finished dip
1 tsp smoked paprika to dust on top

Method:
Cover beans with four cups of water and soak the beans for a full 24 hours in fridge. Drain and rinse under cold water.

Place beans, another 4 cups of water, bay leaf and onion in a large sauce pan and bring to a boil covered. Lower to a simmer with lid partially covering the pan and simmer for about an hour or until soft and tender.

Drain but reserve the cooking liquid. Discard the bay leaf and onion. Cool the beans and the reserved liquid completely before next step.

Place the cooled beans and ¼ cup of the cooled cooking liquid in a food processor with all remaining ingredients (olive oil, garlic, lemon, stock, salt and pepper). Process until well blended. You may need to add more cooking liquid while blending to reach desired consistency - you're going for a creamy dip. Taste, then adjust seasoning if necessary.

To serve, drizzle some olive oil and a sprinkle of smoked paprika over the top. Serve with seed crackers.

PIMP MY RECIPE 
*try adding fresh herbs like parsley or thyme 
*change the flavour profile by using different spice blends - z'ataar, dukkah, bay seasoning and Italian herbs are a few ideas. 
*add some cayenne pepper, chilli or ground Tasmanian pepperberry for an extra kick.

BUT WAIT, THERE'S MORE!
Cannellini Dip also makes an excellent, nutrient-rich stand-in for mashed potato or rice. I swear it's true!