Rye n Seeds Crackers

inspired by my friend Lone’s Danish Crispbread recipe and my own black pepper oatcakes. They lend themselves to “brown paper packages tied up with string” moments in life.

As some of you know I like all things crunchy (often meaning fried): crisps, those chick pea chips, grissini, crostini, croutons, granola (but not muesli), roast potatoes, roasted nuts and other guilty pleasures. Unlike other “healthy crackers” which I often find taste like mouthfuls of tasteless tree pulp these deliver. Loads of interesting texture, full on flavour, a tad more healthy and full of Omegas than crisps and a super kerr-runch. I up the ante by adding different spice blends and you can happily customise yours too. Here are the ones I made in this batch:

Lime leaf & Chilli, Cumin & Black Pepper & Pink pepper & Nigella

but I often make them with just rough ground black pepper to serve with cheese, use for dips or eat on the run. Yes I eat on the run 🙁 guilty as charged. Unlike other cookies and delicate biscuits these crackers really need no special skills and are impervious to any over handling. Tough little cookies indeed.

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Rhubarb, Strawberry & Pink Peppercorn Compote with fructose

three colours pink

first things first…a pink peppercorn is actually not a peppercorn at all…..but the dried berries of the South American (native to the Peruvian Andes) shrub “Schinus Molles” that tastes peppery. Blood lines aside…its a great peppery addition that gives colour and a certain fruitiness. So when I thought strawberies and black pepper and rhubarb and strawberry compote…the pink peppercorns came to mind.

Now part of Rhubarb’s magic is its tartness so to make it palatable it does need sugar…but I think its a pity to smother the rhubarb in huge amounts of sugar so I use fructose here to keep things really light.

Use this magical compote to top a panna cotta or a summery cheesecake. Simply add some thick yoghurt or creme fraiche (“smantana”). Throw in some granola for a very special breakfast.

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Baked Chick Pea Chips

Healthy chips? yeah right! and I understand the scepticism but hear me out. I love all things chick pea and can remember aged seven scoffing half a bowl ( a serving bowl) of chick pea, tuna and red onion salad before a party my mum was giving and being sent to my room …still it was worth it…. I remember the lush fresh tuna and chick pea stew my Spanish friend Ana’s mum would make and I would steal chick peas out of that…later at university I discovered hummus…and then in Turkey hot hummus with crispy pastirma as a divine starter…..so its been a lifelong affair with the chick pea. And so when I saw an episode of “Two Greedy Italians” where they tasted chick pea chips in Genoa I knew that Gennaro and Antonio would not let me down – they would not gorge enthusiastically on unsatisfying fare.

And that’s why these work. They just don’t feel or taste like something healthy they feel indulgent and naughty. They have the satisfying crunch and melting interior of the best of french fries yet combined with a slightly nutty legume taste. They are so artful that some folks I tried them out on actually did not realise they were not eating big fat chunky potato chips! Finally…and just in case you are not convinced…there is some research that claims that chick peas contain a compound that makes us feel full…thus helping anybody trying to lose a little weight. Dipped in a harissa aioli or as here a harissa and yoghurt dip…a cold glass of rosé to hand and a summer terrace…one does not need much more.

Gadgets & Gizmos

A saucepan and two baking trays oiled. Or a Brownie tray and a baking tray.

Ingredients

225ml water or milk (I use water because I am usually dipping them in something rich or I want them as a backdrop to the main event)

1 tablespoon olive oil

10 grammes butter

170g Chick pea flour (garbanzo or gram flour so readily available from Indian stores)

1 tsp salt

How To

Bring the water, oil, butter and salt to the boil
Add the chick pea flour whisking until thick (like thick custard)
Pour the mixture into the tray and let it cool
When it is completely cool it will be solid. Cut into batons as you prefer.
Lay the batons on another baking tray and bake at 180C until golden brown (approx 15-25 mins depending on your oven) I use baking paper.

And thats it! no smelly frying…you can keep them a couple of days in the fridge until you need them. They will give you that “chip fix” when you need. You can of course fry them – they are wonderful and a bit quicker but I reckon the baking method is dead easy and of course you get to feel virtuous too.