Almond and thyme crackers
So, what do you do if you want to harvest the maximum amount of nutrients from your greens but you can’t bear the idea of eating them cold? Domini Kemp’s Green Soup and Almond Crackers. Photograph: Nick Bradshaw
- Serves: 7
- Cooking Time: 30 mins
- Course: Side Dish
- Cuisine: Fusion
- Makes about 30 small ones450g ground almonds
- 150g sunflower and pumpkin seeds
- Half a tsp dried thyme
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 1 tsp salt
- 2 eggs, beaten
- 20g olive oil
Mix together all the dry ingredients before adding the egg and just enough oil to make a dryish dough, a bit like marzipan.
Next, to roll it out, you will need a baking sheet/tray and two sheets of baking parchment. Line the tray with one parchment, then take the dough and press it firmly down into the tray with your fingertips until it forms a thickish layer. Then lie the other sheet of paper over the top and press down on the layer below, working it with your fingers or a rolling pin until it spreads further and eventually reaches the edges of the tray and is even in thickness throughout – about half a centimetre.
Bake at 180 degrees/gas 4, for 15-25 minutes until golden brown and fully cooked. Remove and allow it to cool on a tray before cutting into squares with a sharp knife. If you find the middle bits are a bit doughy, then simply put them back in the oven to keep cooking/dry out for another few minutes.
Food cooked and styled by Domini Kemp and Gillian Fallon