POLENTA CRACKERS
Jun 25, 2024
makes 2 trays
Ingredients:
- 200g dry polenta
- 200g mixed seeds of your choice
- 80g olive oil
- 450g boiling water
- ½ tsp of sea salt
Method:
- Combine polenta with boiling water, mix well until it forms sticky paste.
- Add seeds and oil, mix until even.
- Roll 5mm thick between sheets of parchment paper.
- Remove top paper layer, score as you like, sprinkle with salt (if you prefer, dried herbs and spices can be added at this stage too).
- Bake at 150C for 45 mins or until golden brown.
- Out of the oven – cool down fully, transfer into airtight container where it’ll keep for up to 2 weeks.
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