If you're in need of a bit of a nutritional reset, Kelsi Boocock's Healthy Kelsi cookbook provides some mighty fine inspiration in the form of "simple vibrant, plant-based food". Here we get taster of some of her wholesome fare.
Makes about 15 crackers
|2 cups||chickpea flour|
|1 cup||almond meal|
|1 Tbsp||chia seeds|
|1 Tbsp||olive oil|
|1 Tbsp||maple syrup|
|¼ cup||finely chopped rosemary|
|¼ cup||finely chopped parsley|
|¼ cup||finely chopped thyme|
|½ tsp||baking powder|
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- Preheat oven to 180°C and line a baking tray with baking paper.
- Add all ingredients to a bowl and mix well. Use your hands to form a dough (if the dough is too dry you may need to add a dash more water).
- Between two sheets of baking paper roll out the dough until it's thin and even. Using a sharp knife, cut the dough into small pieces. Alternatively, use a cookie cutter.
- Bake in the oven for 25 minutes or until golden.
Edited extract from Healthy Kelsi: Simple, vibrant plant-based food by Kelsi Boocock, photography and recipes by Kelsi Boocock, published by Bateman Books, RRP$39.99. Check your local bookstore for possible click and collect options (outside of Auckland) and also Fishpond and Mighty Ape for online and contactless delivery.