Wild dock seed crackers
Dock seeds (both Rumex obtusifolius and Rumex crispus) are actually in the same family as buckwheat, which is well known for its healthy and nutrient-rich seeds. Ground into flour, the uses are endless such as breads, cakes, brownies, pancakes and more. YUM!
Harvesting in summer when the seeds are plenty is easy too, you just run your hand up the stems and you will easily be able to harvest a large quantity of the seeds in their casings, (which you can eat as well), in no time at all.
Some people find that the seeds taste rather bitter when used right away. Soaking them overnight in water will remove this slight bitterness.
Prep time: 5 minutes
Cook time: 15-20 minutes
Storage: Keep in an airtight container for up to 1 week.
Serves: Makes about 30 crackers depending on the size.
Ingredients
1 cup dock seed flour
Note: Approx 2 ½ cups of dried dock seed
makes 1 cup flour
1 cup oat flour
½ tsp salt
1 tsp onion powder
1 tbsp yeast flakes
½ cup water
Method
1.After collecting your dock seeds, spread on a baking tray and bake on low in the oven until dry and slightly toasted. Toasting longer will bring out the nuttiness of the seeds, but make sure you don't burn them!
2.Pre-heat oven to 180 degrees.
3.Ground your dock seeds. I like to use a coffee grinder but you can also use a food processor.
4.Combine the ground dock, oat flour, salt, onion powder and yeast flakes.
5.Add in water, a little at a time, until the mixture holds together but isn’t too sticky. You can add a sprinkle of oat flour if too wet. Knead until well combined and form into a ball. Cover and let sit for 10 minutes.
6.Take half of your dough and lay out on a greased and floured baking sheet or parchment paper. Roll out into a thin rectangle, about 2mm thick.
7.You can either cut the dough into your desired cracker shape now or leave whole and break when baked for a more rustic biscuit.
8.Bake at 180 degrees for 15 minutes. Let cool completely before storing.
9.Serve with a cheese and wild fruit paste or with your fave dip.
