Spring brings tender new nettle shoots. Harvest them to bring a punch of flavour to these delicious, seedy crackers. These crunchy, tasty crackers are great for dipping, loading with toppings or just eating alone
Makes 16–20 crackers
50g sesame seeds
80g sunflower seeds
80g pumpkin seeds
20g chia seeds
50g buckwheat flour
2 large tbsp dried or fresh nettle tops (blanched)*, plus extra to scatter
Pinch of xantham gum
31⁄2 tbsp cold pressed rapeseed oil or good olive oil
150ml boiling water
1⁄4 tsp salt
Flaky sea salt, to taste
1 Preheat oven to 150C/Fan 130C/Gas 2. Take two baking sheets and line with baking parchment. Add all the ingredients (apart from the sea salt and extra nettles) to a bowl and stir well.
2 Split the mixture in half and place one half on each lined baking sheet. Place another piece of baking parchment on top (sandwiching the mixture between) and roll out the mixture thinly and evenly to fit the baking sheet.
3 Remove the top layer of parchment and scatter with more nettles (for a stronger flavour) and some flaky sea salt, to taste. Repeat with the second batch of mixture.
4 Bake for around 50 to 60 mins – do keep an eye on them to check the seeds don’t brown too much – until they are completely cooked and dry. Then turn the oven off and leave crackers in the oven while it cools down, to ensure they are completely dry. Break it up into smaller pieces and store in an airtight container.
Taken from ScandiKitchen Summer by Brontë Aurell (Ryland, Peters & Small).
* If using fresh nettles, harvest in spring. To remove the sting, immerse in boiling water and 16 make sure you press all the water out before use or the crackers will be too wet.