Prep time – 10-15 mins | Cooking time – 18 mins
2 tablespoons Kape Pure Pistachio Butter
140g porridge oats (gluten free if needed)
1 tablespoon ground flaxseed
1 teaspoon nigella seeds (or black poppy seeds)
¼ teaspoon Himalayan salt
4-5 tablespoons water
Mix the oats, flaxseed, nigella (or poppy) seeds and salt together in the bowl.
Add the nut butter and four tablespoons of water. Mix together well, first with a spoon then with your hands to form a soft dough. If it is a little dry, add more water a few drops at a time. Take great care though as the dough can go from dry to too sticky very quickly.
Leave the dough to rest for 5 minutes. Then cut it in half.
Pre-heat the oven to 180ºC/350ºF/Gas 4. Line the baking tray with non-stick baking paper or a silicon mat if you have one.
Tear off a sheet of non-stick baking paper. Place one portion of dough in the middle of the paper and flatten slightly with your hands.
Place another sheet of baking paper over the top of the dough and carefully roll it out to 2cm thickness. Remove the top sheet of baking paper.
Grab the cutter and cut out as many rounds as you can. Place the prepared baking tray next to the pastry. Lift up the baking paper with the dough on and very gently peel off each round, transferring it to the baking tray.
Roll out the dough again and repeat the process. Then repeat again with the second half of the dough.
Place the baking tray in the oven and bake for 10 minutes. Turn each cracker over and bake for another 8 minutes until firm to the touch and lightly golden.
Remove from the oven and transfer to a cooling rack. Once cooled, store in an air-tight container.