Combine ingredients in a bowl along with 1 cup water and any additional flavourings from the suggestion list. (If using our Jar mix - add 1/2 jar (150ml) water at this step.)
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 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
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
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!