Ingredients
DIP
100g smoked salmon
220g extra light Philadelphia cream cheese
Half red onion – chopped
1 teaspoon lemon juice
1 teaspoon salt
½ cup walnuts
3 shallots – roughly chopped
½ teaspoon cayenne pepper
1 garlic clove – roughly chopped
CRACKERS
¼ cup chia seeds
½ cup mixed seeds + nuts
1 teaspoon salt
¼ cup oats
1 cup filtered water
¼ cup buckwheat flour
2 tbsp rice bran oil
Baking paper
Method
Dip – Place all ingredients into food processor and blend until smooth but slightly chunky. Place in a bowl in the fridge for 30 minutes. Crackers – Pre-heat oven to 180 degrees. Place all ingredients into a bowl, stir until combined, cover with glad wrap and let it sit for 30 minutes. Pour mixture onto a sheet of baking paper, flatten to about half a centimetre with the back of a spatula. Cut into pieces then place in the oven for 20 minutes. Once cooked take out of the oven and again cut into pieces so they are separated. Let them cool then serve.
