irstly I think I need to explain the mystery behind the ‘Sprouted Olive Oil Crackers’. As if the wholesome organic produce that Rude Health so stylishly provide wasn’t tempting enough, they have developed a range of ‘sprouted flours’. Nothing to do with sprouts, nothing to do with flowers…..These flours basically contain a grain that has been allowed to sprout and germinate in an environment which stimulates enzyme activity and allows for the transformation of wonderful nutrients. Soaked in water, the grains sprout and release nutrients and once slow fired and and stone ground these are captured inside these tasty flours ready for your baking purposes. Nutty, wholesome and devine, they can be used in baking like for like to add a fantastic texture and flavour layer. Here I used the flour in some lovely giant tongue shaped crackers which I often make for dinner parties as elaborate dipping utensils!
They are amazing served with dips and spreads. I’ve made these in the past but never with sprouted flour and the baking smell alone as they crisped away in the safety of the oven was enough to inspire a healthy dip to accompany.
Makes about 15 dependant on size (adapted from Ottolenghi)
- 250g ‘Rude Health Sprouted Whole Spelt Organic Flour’ (or plain flour)
- 1 tsp baking powder
- 115ml water
- 25ml olive oil, and extra for the top
- 1/2 tsp maldon salt
- 3 tsp fennel seeds
- Preheat the oven to 220°C and line a large tray with baking parchment.
- In a large bowl or food processor combine all the ingredients except for the salt until you have affirm dough.
- Leave to rest for 30 minutes or so in the fridge.
- When ready to cook, take walnut sized pieces of dough (about 15g) and roll on a floured surface into tongue or oval shaped crackers, paper thin if you can!
- Repeat and place on your lined backing tray. Drizzle well with olive oil and scatter with the sea salt.
- Bake in the oven for about 6 minutes or until crisp, golden and filling the kitchen with wonderful smells.
- Leave to cool on a wire rack before enjoying with a dip or choice.
Pea and Avocado Dip (Serve 4-5 as a starter/nibble)
I saw a version of this recipe in a recent Waitrose magazine. Having been invited to a last minute impromptu BBQ I felt I needed a culinary offering which is where this speedy dip was created. To my disappointment this said recipe wasn’t particularly inspiring on the taste delivery. It was a bit bland. However, with a complete recipe makeover and the addition of some forage in the pantry flavour staples I had a tasty vibrant dip in no time to accompany my sprouted olive oil crackers. Knocked out in minutes I just had time to grab a bottle of chilled white before heading out into the sun….
- 150 peas, defrosted or fresh
- 1 lime, juice
- 1 crushed garlic clove
- 1 tbsp creme fraiche
- 15g pistachios
- 1 avocado, chopped into chunks
- 1 tsp spice mix (see here)
- 60g feta cheese
- Handful mint leaves
- Chives, dill and chilli oil to garnish
- In a food processor, please the peas, lime juice, garlic, pistachios, creme fraiche, spice mix and mint. Pulse and blend until the mixture turns into a paste. You may need to scarp the sides down as you go.
- Add plenty of seasoning and then add the feta cheese and avocado.
- Blend again to form a smooth paste. If you like it a bit thinner, add some olive oil.
- Serve scattered with chopped dill and chives and drizzled with chilli oil