SUNFLOWER SESAME CRACKERS
1 cup sunflower seeds
1/2 cup sesame seeds
3 tsp garlic granules (I have also used 3 garlic cloves instead)
1 tbsp dried herbs
3-5 tbsp water
1 tbsp olive oil
1 tsp sea salt
Preheat the oven to 180°C and line a tray with baking paper.
Place the sunflower seeds , salt and garlic granules in to a food processor. Process on high for 2-3 minutes or until the seeds become a dense flour like consistency.
Add the sesame seeds, dried herbs and olive oil, pulse to combine. With the food processor running on low, slowly start to add the water one tablespoon at a time. The mixture will start to come together in a dough like consistency. Transfer the mixture to the prepared baking tray and knead slightly (it will be a little crumbly don't worry). Place a piece of baking paper on top of the dough and using a rolling pin, roll out the dough to around half a cm thick. Remove the top piece of baking paper then using a knife, score criss cross lines in to the dough.
Bake for 10-15 minutes, or until golden brown. Allow to cool completely, then using your hands, break along scored lines and serve.
Makes around 20 crackers. Will keep in an airtight container for 1 week.
CARAMELIZED HONEY SHALLOT AND RICOTTA DIP WITH CHIVES
1 tbsp honey
2 cups ricotta
a handful of fresh chives, roughly chopped
a drizzle of extra virgin olive oil
Heat the butter or olive oil in a skillet over medium heat.
Add the shallots, and stir to coat in the butter. Lower the heat and sauté until browned.
Drizzle over the honey, and continue to cook for 8-10 minutes or until lovely and caramelized. Leave to cool slightly.
Once cooled, toss with the ricotta, fresh chives, and a pinch of sea salt and ground pepper. Transfer to a serving dish, and drizzle with extra virgin olive oil.
Best enjoyed within a few hours of making.
Serves 4 as an appetizer with crackers or bread.