My friend Peter gave me this wonderful recipe to try. Serve the crackers up as a healthy snack with drinks alongside a bowl of Guacamole or on a cheeseboard. It’s the easiest thing and so delicious, even on their own as a chip substitute – great for gluten free folk too. Ring the changes by substituting half the polenta with grated parmesan, use a flavoured olive oil, add some herbs and spices such as chopped, fresh rosemary with a teaspoon of garlic granules and smoked sea salt or whole caraway or celery seeds. Fennel seeds and garlic is good to – even add some dried fruit such as cranberries or 2 or 3 chopped dried figs with a teaspoon of anise seeds and plenty of ground black pepper. You’ll never need to spend over $5.00 on a packet of gourmet crackers again!

30g Pumpkin seeds
30g Sesame seeds
30g Flax (Linseed) seeds
30g Sunflower seeds
160g yellow cornmeal (fine polenta)
50ml Dunford Grove Extra Virgin Olive Oil
1 heaped teaspoon sea salt flakes
Extra flavourings if desired

Pre-heat the oven to 150 degrees Celsius.

Place the seeds, salt and cornmeal into a bowl. Add the Dunford Grove Extra Virgin Olive Oil.

Pour over the boiling water and stir. The mixture is sloppy to begin with, but keep stirring and it will thicken up. Don’t panic though – it is a wet mixture and not at all like a biscuit dough.

Divide the mixture evenly between 2 flat cookie sheets that you have covered with baking paper. Place a sheet of baking paper over each mixture and roll out to fill the cookie sheet completely. Make sure there are no holes. Remove the top sheet of paper and use to roll the second tray.

Place in the pre-heated oven and bake for 1 hour, rotating the trays every 15 minutes. Watch the baking carefully the first time you make these as they can burn easily.

The crackers keep well when stored in an airtight container.