INGREDIENTS
For the dough:
20 g ground flaxseed
- 1 pinch of ginger
- 1 pinch of nutmeg
- 1 pinch of ground cloves
- 1/2 teaspoon ground cinnamon
- 1 tablespoon pumpkin seeds
- 50 g whole flaxseed
- 90 ml water
- 1 pinch of salt
For the dip:
- 2 Zespri Green kiwifruit
- 1 cucumber
- 1/2 clove of garlic
- 1 tablespoon yoghurt
- Salt
- Pepper
- 1 tablespoon lime juice
METHOD
- Preheat the oven to 180° C. In a bowl, mix the ground flaxseed and spices. Add the whole flaxseed and pumpkin seeds. Add the water and let rest 10 minutes.
- Spread between two sheets of baking paper into a thin sheet. Bake for 20 minutes. Leave to cool and cut into pieces.
- Clean the cucumber well and roughly peel it. Peel and finely dice the Zespri kiwifruit and cucumber. Chop the garlic and combine it with the cucumber and kiwifruit in a bowl. Add the yoghurt, lime juice, salt and pepper. Serve with the crackers.
