Kelp Crackers
In honour of World Seaweed Day on June 4th, I’d like to share with you one of my favourite seaweed recipes – Kelp Crackers!
This is a very simple, easy and delicious recipe. For the kelp granules I use Tamanian bull kelp, Durvillaea potatorum, but any other type of Durvillaea, or probably any other type of kelp could be used. I am able to buy locally the dried kelp already ground into granules. Otherwise you could grind your own from dried kelp, or even use minced fresh kelp.
Before using in this recipe, the dried granules need to be soaked in boiling water for at least 10 minutes, or until soft, otherwise they remain very hard. If you are new to the taste of kelp you may like to halve the amount of kelp in your first batch – or if you love it you can add extra!
Here is the recipe:
Ingredients
1 cup of almond flour
4 T sesame seeds
1 T kelp granules, soaked at least 10 minutes in a small amount of boiling water (drain off any excess water)
¼ t baking soda
Salt and pepper to taste
1 large egg
Oil for glazing
Method
Whisk together the dry ingredients
Stir in the egg and softened kelp granules
Roll out between 2 sheets of baking paper
Cut into squares with a pizza cutter but leave together
Brush with oil (I use olive oil)
Bake at 180°C for 20 minutes or until browned
Allow to cool then break apart and enjoy!
Bull kelp looks beautiful underwater. It catches the light as it sways and dances with the sea’s movement, and can appear in many different shades of yellow, green and brown. I never tire of watching it.
Bull kelp has featured in many of my underwaterscape paintings. Here are a couple of them:
