Some people on instagram got upset that I called a non-dairy cheese cheese. Well a) what am I supposed to call it? and b) don’t they have other things to get upset about?
I adapted this recipe from Everyone’s Table cookbook by Gregory Gourdet. I call his book “Everyone’s Should Have It” because the recipes are unique, intelligent and healthy. For me a good cookbook has at least 20 recipes that I know I would make or adapt, in his, I swear to God, I want to make all of them. The photography by Eva Kosmas Flores is brilliant.
Seed & Seaweed Crackers￼
Easy to make gluten & grain – free seaweed crackers with scallion. Eat for breakfast or snack with plant-based cream cheese.
Servings: 1 large tray
- 2 scallions - trimmed and thinly sliced
- ¼ cup seaweed mix or *2 Nori sheets
- ⅓ cup raw sunflower seeds
- ¼ cup chia seeds
- ¼ cup flaxseeds
- Generous pinch of salt
- Garnish with dill or oregano or parsley - optional
- Almond cream cheese
- Olive oil
- Chili flakes - optional
- If you use Nori sheets, toast them on a hot skillet for 30 seconds then crumble and crush them.
- Put the cracker ingredients in a medium bowl and mix. Pour in ¾ cup hot water and mix to combine. Let it sit for 10 mins. Meanwhile, preheat the oven to 300°F/150°C.
- Put the cracker mixture onto the center of a 12"x17" baking paper and spread it with a spatula. Cover it with another baking paper and with a rolling pin roll to spread it evenly. The cracker mixture should be thin. Transfer gently into a baking tray. Slowly and gently peel off the top baking paper. Bake for 30 mins then rotate the baking tray and bake for 20-30 mins.
- Let it cool for 10 mins before you remove the baking paper in the bottom and break it into uneven pieces.
- Pour a little bit olive oil into the cream cheese and put it on a plate. Arrange the crackers around it in layers and serve. Or store the crackers in an airtight container up to a week.