Onion Skin and Seed Crackers by Conor Spacey
| Serves: 24 | Chef: Conor Spacey | Course: Starters | Machine: Food Processor | Total time (min.): 75 |
Check out Conor’s zero-waste cracker using the skins from onions. Made effortlessly in the food processor.
Ingredients
- 50g sesame seeds
- 50g sunflower seeds
- 25g chia seeds
- 20g onion skin powder – (made from leftover onion skins that have been dried and blended in the compact blender)
- 2 tbsp flax seeds
- 50g porridge oats
- 50g oat flour – blend your porridge oats in the Kenwood compact blender for 3 minutes until it’s a fine flour)
- 3/4 tsp sea salt
- 230ml cold water
- Splash of rapeseed oil
Tools
- MultiPro Compact+
Method
- Preheat your oven to 150 degrees.
- Combine all dry ingredients in a bowl and mix well. In a measuring cup, mix water and oil. Add to dry ingredients and mix until well combined. Let the batter rest for 20 minutes, so the chia seeds can absorb moisture.
- Between two sheets of parchment paper, roll out the dough evenly and as thin as possible. Remove the top baking paper. With a knife, cut the dough into even squares. Transfer onto a baking sheet (with bottom parchment paper).
- Place in preheated oven and bake for 30-35 minutes until golden brown and crisp.
- Let cool for 5 minutes before breaking them up at pre-cut edges.