These crackers are made with part hemp flour which gives them a lovely earthy flavour, a nutrient boost and a unique dark green colour. The hemp flour is balanced with more subtle buckwheat flour and the addition of a range of yummy seeds including pumpkin, sunflower, flax and sesame. These crackers are so good and so easy you will find yourself making them again and again.

Crackers

½ cup	Buckwheat flour (Main)
½ cup	Pams Superfoods hemp seed flour (Main)
1 Tbsp	Sunflower seeds (Main)
1 Tbsp	Pumpkin seeds (Main)
1 Tbsp	Flax seeds (Main)
1 tsp	White sesame seeds, (plus extra to top) (Main)
1 tsp	Black sesame seeds, (plus extra to top) (Main)
1 ½ Tbsp	Olive oil
½ cup	Water
1 tsp	Flaky sea salt, (plus extra to top)
1 tsp	Cracked black pepper

Dip

125 g	Feta (Main)
450 g	Canned beetroot (Main)
1 clove	Garlic
1 Tbsp	Olive oil
1 serving	Salt and pepper, to taste
1 tsp	Sumac

Directions

1. Preheat oven to 210C fan forced. Combine all cracker ingredients in a large bowl and allow mixture to sit for at least 10 minutes to allow the flax seeds to expand a little.
2. Divide mixture in two, lay a sheet of baking paper on a flat surface, place first half of mixture on paper, cover with another sheet of paper and roll flat with a rolling pin. Slowly peel the top layer of paper off and then cut into squares using a pizza cutter. Transfer baking paper to an oven tray and place crackers in the oven for 12 minutes.
3. Roll out the second batch, place on a tray and add to the oven. When 12 minutes is up, remove first batch from oven and use a spatula to further separate and rotate the crackers. Return to the oven for 2 minutes. Repeat with second batch.
4. Meanwhile, while crackers are cooking drain beetroot well and then place all dip ingredients into a food processor, seasoning well with salt and pepper. Blend thoroughly until smooth. Top with toasted sunflower seeds and serve with hemp crackers.

See more of Kathy's hemp recipes

• Orzo, chickpea, grilled courgette and hemp seed salad
• Hemp-crusted chicken