The next time you’re craving a salty crisp, opt for these kelp crackers with coconut butter for a snack high in healthy fats.
MAKES 10–15 // COOKING TIME 45 min
1½ cups pumpkin seeds
1½ cups sunflower seeds
3 tbsp psyllium husk
1 tbsp kelp powder
Salt and black pepper
300–350 ml water
2 cups desiccated coconut
1. Preheat oven to 180°C.
2. Mix seeds, psyllium husk, kelp powder, salt and pepper. Add enough water to make everything stick together.
3. Roll out the mixture between 2 sheets of baking paper until thin and even. Remove the top sheet, transfer to a baking tray and bake for 20–25 minutes, until crispy.
4. Break the cracker into smaller pieces.
5. Place the coconut in a blender. Blitz until the oils are released and it takes on a buttery consistency. This should take 5–10 minutes. Serve with the crackers.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
Treat your guests to a healthy spread of these kelp crackers, and serve it with our smoked snoek pâté.