"Crunchy and with a subtle aroma of sweet spice from the anise, coriander and mustard seeds, these are such easy crackers and so versatile. Play around with the vegetables, using up old, floppy roots or courgettes (zucchini) hiding in the bottom drawer of your fridge, and try other herbs and spices; you could even make them into a flour-free open tart case, and top with your favourite things. The hemp seeds have a very subtle cheesy flavour, which make the crackers very moreish indeed, while ground almonds create that all-important crunch. Eat them alongside salads, dips and cheese, or just munch on them when you’re peckish."
Credit: The Natural Baker by Henrietta Inman. Published by Jacqui Small, an imprint of The Quarto Group (£20). Out now.