Used Symprove before? Complete our survey and be in with a chance of winning an Amazon Kindle 8 or Amazon gift card. Click here

Super Seed Buckwheat Crackers and Red Lentil Harissa Dip

Get a great mix of nuts and seeds with these buckwheat seed-packed crackers which can be topped with the spicy lentil harissa dip below, or another dip of your choice such as a hummus or guacamole. Great for a starter or an afternoon snack!

SUPER SEED BUCKWHEAT CRACKERS

50g buckwheat flour (ideally sprouted)
50g ground almonds
20g ground flaxseed
3 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons sesame seeds
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1 teaspoon nigella
¼ teaspoon bicarbonate of soda
Generous couple pinches sea salt
Pinch black pepper
1 tablespoon apple cider vinegar
75ml filtered water

Heat the oven to 180C. In a large bowl add all of the dry ingredients and stir to mix evenly. Add in the apple cider vinegar and water and stir to get a dough. Cover with a cloth and leave for 30mins. Place the dough on a large sheet of baking parchment paper, then lay another piece of parchment on top to cover. Use a rolling pin to get as thin as possible (around 5mm thick). Transfer carefully to a large baking tray and remove the top layer of parchment. Bake for 25 mins. Transfer to a wire rack to fully cool and then break into crackers of your desired size. Store in an airtight container. These should keep for up to two weeks.

RED LENTIL HARISSA DIP

150g red lentils (dried weight)
1 bay leaf
sea salt
2 tablespoons chopped fresh parsley
1 tablespoon cold pressed olive oil
1 tablespoon apple cider vinegar
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon harissa

Wash the lentils in cold water and place in a large saucepan with the bay leaf and a pinch of sea salt. Add enough cold water to cover well. Bring to the boil and then reduce the heat to a simmer for around 10 mins. Drain the lentils and discard the bay. Let them cool for five mins.

Then add the cooked lentils and all the other ingredients to a food processor, season with a generous pinch of sea salt and blend to get a smooth consistency. Transfer to an airtight container and keep in the fridge for up to a week.

Popular Stories


Butternut Squash, Kale and Ricotta Galette with Gluten-Free Cheddar Pastry

I love eating a proper double crust pie, but rarely do I enjoy the faff that can come with making one, … Read More…

What Are Plant-Based Foods and Why You Should Be Eating them?

Recent stats suggest that one third of us have reduced our meat intake in favour of eating more plant foods, and … Read More…

Chickpea Scramble

Serves 2 Ingredients • 2 slices of sourdough toast • 1 avocado (optional), sliced • 1 x 400g can chickpeas, drained … Read More…