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
Ingredients
| 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 |
| ¼ tsp | salt |
| ¼ cup | water |
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Directions
- 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.
