Ingredients
- 2 cups rye flour.
- 1/2 cup ground LSA.
- 1 cup seeds (we love pumpkin and sunflower).
- 1/2 cup Pic's Smooth Peanut Butter.
- 250 ml hot water, not boiling, to bind.
- Sea salt and pepper, to taste.
Directions
- 1. In a large bowl combine the rye flour, LSA, seeds and salt and pepper. Mix peanut butter through the dry ingredients and bind slowly by adding the water. Add a touch more water if the dough is not coming together. Rest dough in the fridge for at least 30 minutes.
2. Preheat the oven to 170°C / 340°F and line a tray with baking paper.
3. Roll dough to 2mm thick and slice into squares. Transfer to the lined baking sheet and sprinkle with extra sea salt. Bake for 25–30 minutes until thoroughly cooked though to give the crackers a crunch! Lower temperature as needed to prevent browning.
Note
We all know peanut butter goes with everything, right? So we were super excited to try this new cracker recipe from Pic's which has the peanut butter goodness baked right in. Pair them with a cheese board or satisfy any mid-afternoon munchies... they taste even better with extra peanut butter slathered on top. Yum!
Ingredients
- 2 cups rye flour.
- 1/2 cup ground LSA.
- 1 cup seeds (we love pumpkin and sunflower).
- 1/2 cup Pic's Smooth Peanut Butter.
- 250 ml hot water, not boiling, to bind.
- Sea salt and pepper, to taste.
Directions
- 1. In a large bowl combine the rye flour, LSA, seeds and salt and pepper. Mix peanut butter through the dry ingredients and bind slowly by adding the water. Add a touch more water if the dough is not coming together. Rest dough in the fridge for at least 30 minutes.
2. Preheat the oven to 170°C / 340°F and line a tray with baking paper.
3. Roll dough to 2mm thick and slice into squares. Transfer to the lined baking sheet and sprinkle with extra sea salt. Bake for 25–30 minutes until thoroughly cooked though to give the crackers a crunch! Lower temperature as needed to prevent browning.
Note