Plantain Seed Crackers is a traditional British recipe for a classic thin cracker made from a dough consisting of wheat flour, nettle pwder, and spelt powder incorporating a range of seeds mixed with vegetable oil and hot water. The full recipe is presented here and I hope you enjoy this classic British version of: Plantain Seed Crackers.
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Nettle powder is just nettle seeds rendered to a powder in a spice grinder (pass through a fine-meshed sieve to remove any un-ground seeds).
Ingredients:
135g pumpkin seeds
2 tbsp linseeds
20g green plantain seeds (greater plantain or ribwort plantain)
1 tsp Seaweed Salt or sea salt
2 tbsp nettle powder (optional)
100g plain flour
100g wholemeal or spelt flour
3 tbsp vegetable oil
200ml boiled hot water
In a large mixing bowl, combine the seeds, salt and flour, then add the oil and boiling water and stir well. It will resemble stiff, soggy porridge. If you like you can halve the mixture and add green nettle powder to one batch for a different, earthy flavour.
Preheat the oven to 140ºC (120ºC fan) and roll out the dough between two sheets of silicone or baking paper to the thickness of one seed. Cut into rectangles, about 5 cm x 2 cm and using a spatula, peel off and place on a clean baking sheet in two large baking trays.
Bake for 1 hr or a little more until light brown and crisp. Allow to cool and store in an airtight container.
If you want to make a wild seed spread for these crackers, blend nettle powder with water and soy sauce to form a paste and spread over the crackers. They also work very well with cheese.
