Last week, Duncan and myself decided to check out a local organic farm, Kamarantho, in the search of some quality produce. We had a bit of trouble finding the place as it really is off the beaten track, but we were so glad we did.
From the very outset, we were welcomed by super friendly and enthusiastic Elena, who runs the place and is a well of knowledge when it comes to plants and their intricate ways…
She showed us around her greenhouse with an eclectic mix of plants, ranging from several different species of kale to miniature bananas that she got from a fellow farm in Crete. Then we had a tour of the open air garden with some beautiful sun-kissed varieties of tomatoes, zucchinis, eggplants, watermelons and pumpkins.
The rest of the farm is lots and lots of olive trees and an impressive array of herbs dotted here and there. Herbs are harvested by hand and dried in one of two ways. The more fragile ones are dried on a giant drying rack and the more hardy ones go into natural sacks, which are hung in a cute little ‘house’ made up of hay bales that create a perfect environment for drying herbs gently.
It’s these beautiful fragrant herbs and gorgeous Greek olives (which I never get sick of) that have inspired today’s recipe. I started off wanting to make simple, gluten-free olive crackers that would make a perfect accompaniment to hummus (and beetroot hummus in particular). Both dried rosemary and thyme that I got from the farm were ideal (as they go with olives and with beetroot equally well), so they cinched the deal.
My other objective with this recipe was to use up my almond milk pulp, which we often have left over after making almond milk and these crackers offer a straightforward way to get rid of it. No need to dry it out or dehydrate it first, it goes into the mixture as is. It works a treat, making the crackers a little less dense.
I am really happy with how these little snacks have turned out. I’ve been making them with different flours and ground nuts and seeds all week as they are really quite addictive. So if you don’t have almonds to hand, use ground up walnuts or pumpkin seeds instead – both work well. And if you are not as keen on buckwheat flour as I am, a mixture of chickpea and brown rice flour works well too.
**If you have a nut allergy, use ground up (hulled i.e. without the white exterior) pepitas / pumpkin seeds instead.