“I find miso a perfect addition to add depth and saltiness to a dish. These crackers have a lovely savoury flavour and I love pairing them with some avocado and sauerkraut. The addition of rosemary fills the house with an amazing scent!”
- 2 cups (300g/10.6oz) buckwheat, soaked for 4 hours, rinsed and drained
- ½ cup (75g/2.6oz) sesame seeds
- ½ cup (75g/2.6oz) linseeds
- ½ cup (65g/2.3oz) ground almonds
- 1 tsp sea salt
- 2 Tbsp tamari
- 3 Tbsp olive oil
- 3 Tbsp miso paste
- 1 Tbsp fresh rosemary leaves
- Sunflower seeds or seeds of choice, for sprinkling
- Blend all the ingredients, apart from the rosemary leaves and the seeds for sprinkling, in a food processor until sticky.
- Press the mixture onto a lined dehydrator or baking tray. Use a spatula or your fingers to work the spread into a height of 0.5mm.
- Score the top of the spread horizontally and vertically into squares with a knife so that the crackers break cleanly and easily once dry.
- Sprinkle over the fresh rosemary leaves and seeds of your choice.
- Leave in a dehydrator for eight hours at 46°C or in an oven for 30 minutes at 180°C.
Recipe from WHOLE by Bronwyn Kan, Beatnik Publishing, RRP $44.99, beatnikshop.com