Rosemary and Sea Salt Seed Crackers with Vegan Labne
Serves 6 as a snack
500g natural coconut yoghurt
1 tsp lemon juice
½ tsp fine sea salt
Finely chopped parsley and mint leaves, to decorate
Azalea Grapeseed Oil, to store
ROSEMARY AND SEA SALT CRACKERS
1 cup sunflower kernels
½ cup pepitas
¼ cup chia seeds
¼ cup flaxseeds
¼ cup uncooked quinoa, rinsed and drained
2 tbsp sesame seeds
1 tbsp finely chopped rosemary
Fine sea salt and sea salt flakes
The night before, combine yoghurt with lemon juice and salt. Mix well then spoon into a muslin cloth (or clean Chux), secure with string and suspend in a tall jar (tie string to the top of the jar to secure) and refrigerate overnight to allow liquid to drain from the yoghurt.
Combine sunflower kernels, pepitas, chia seeds, flaxseeds and quinoa in a bowl. Add sesame seeds, rosemary, 1 tsp fine sea salt and 1 ½ cups warm water, stir well then allow to stand for 20 mins until water absorbs (stir regularly).
Spread the mixture as thinly as possible over 2 lined baking sheets, sprinkle with sea salt flakes and bake for 1 hour in a 160ºC conventional oven. Allow to cool then break into large pieces.
Roll the drained yoghurt into balls, roll in finely chopped mint and parsley then submerge in Azalea Grapeseed Oil. Spread over seeded crackers and enjoy.