Weeds And Seeds Recipe

Seeds and Weeds Crackers Recipe This is my Mark II revision of these fantastic, versatile little crackers. Honestly, you’ll never buy crisps or junk biscuits again! They are so tasty and go well Don’t kill your weeds, eat them! Have fun learning to identify the weeds in your yard, then picking the edible varieties to make a salad. You’ll also find a yummy vinaigrette recipe in this article.

Seeds and Weeds Crackers Recipe

This is my Mark II revision of these fantastic, versatile little crackers. Honestly, you’ll never buy crisps or junk biscuits again! They are so tasty and go well down a treat with cheese, pesto – especially wild garlic pesto at this time of the year, hoummous, chutney, pate and seaweed or salmon mousse, or just on their own.

Ingredients
200g spelt flour
20g blitzed Parmesan crumbs
3 tbsp olive oil (try truffle oil)
2 tsps dried flaked dulse Palmaria palmata
1 tsp salt
1 tsp black pepper
1/2 tsp chili flakes
50g mixed small seeds (sunflower, nettle, niger, caraway, poppy, linseed, wild carrot, pignut, ground elder… or chopped herbs like dill, wild garlic..)
140ml warm water

Directions
Put the oven on to heat at 200C. I find a conventional oven gives more even results than a fan oven.

In a mixing bowl, add the olive oil to the spelt and mix in, with the back of a metal spoon, until well distributed.

Then add all the other dry ingredients stirring to distribute evenly.

Now slowly add the warm water and mix through. Gently knead into a soft, pliable ball.

Dust a clean table and rolling pin with extra spelt flour. Then divide the ball into thirds and roll each one out, as thin as you can, to about a thickness of 1 to 2mm. Try to make every set the same thickness to cook evenly.

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Cut out rounds with a biscuit cutter or cut into rectangular strips with a knife for ‘thins’.

Put the uncooked crackers on to a tray lined with lightly greased baking paper.

Now put in the oven and bake for 10 minutes for 1mm thick crackers, or 12 minutes for 2mm thick crackers.

After 20 minutes is up, remove from oven and, using a frying pan slice, slip the crackers onto a wire rack to cool.

They cool in just 5 minutes.

Prep Time: 10 minutes
Cook Time: 10-12 minutes per tray
Makes: 20-30 crackers

Make a Salad With Edible Weeds in Your Yard Plus a Vinaigrette

In the spring, our yards begin to green up and fill in with wonderful foliage.

Some of us attempt to limit the spread of weeds by killing or pulling them. Really, a weed is just another plant that happens to be in the wrong place.

However, I welcome weeds, especially weeds that I can eat. Many plants that we consider to be weeds are, in fact, herbs. They have many culinary as well as medicinal properties.

In my yard, I have quite a few edible weeds. Spring is the best time to make a salad from them, too. The leaves are young and tender. As they get older, they tend to get more bitter-tasting, so it’s best to use young leaves.

Before going out and picking weeds, make 100% sure you know exactly what you are picking. Look at pictures and guidebooks to help you. If there is any doubt, do not pick a plant—better safe than sorry!

Wherever you pick weeds, be certain that no one has used pesticides or herbicides on them.

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