Tomato and onion seed breads

These baked cracker-style breads are great with your favourite dip - try a roasted vegetable hummus.

Credit: My Market Kitchen

• serves

  4

• prep

  10 minutes

• cook

  4 hours

• difficulty

  Easy

Ingredients

• 250 g sunflower seeds
• 150 g ground flax seed (flaxseed meal)
• 1 medium red onion, peeled and quartered
• 100 g sundried tomatoes, dry/ no oil
• 50 g red capsicum, deseeded
• Up to 150 g water

Instructions

1. Preheat your oven to 100° Celsius, fan forced. Line several trays with baking paper.
2. Place all ingredients except water into a high-speed food processor and blitz until thoroughly combined.
3. Gradually add water until a firm paste-like texture.
4. In batches, place ‘dough’ between two sheets of wax paper and roll out evenly, to approx. 2-3mm thickness.
5. Once desired thickness is achieved, cut into even lengths and widths and place on baking trays. (Alternatively, pat the dough out thinly on trays, then use a spatula to perforate the dough in the pan so it's easier to snap once baked.)
6. Bake for approx. 3-4 hours or until evenly golden. If you have a hot spot in your oven, rotate each 45 minutes.
7. Remove from oven and allow thorough cooling and crisping before serving. Breads can be stored in an airtight container for up to three weeks.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.