with fresh garlic, swiss chard, and organic golden flax
Since first bartering with Ben at Little Hat Creek Farm for basil in June 2015, I had an itch to invent a crisp cracker with the intense flavor of pesto. After a couple hours at the city pool the next day, I whipped up a mini-batch test version of these just in time for dinner (bartered Twin Oaks vegetarian chorizo with sauteed onions and greens), and was lucky enough to catch them before burning while juggling everything else. They were an instant hit as we ate them still warm, even with Fionn, who tasted one and asked for another with a mouth still stuffed with the first one.
I’m particularly excited to include authentic Spanish smoked paprika sea salt from Spanish Food Works in these crackers. Jane Gregg, the maven of la comida de España behind Spanish Food Works, bartered her smoked pimentón salt for crackers during the soggy Saturday storm at City Market in summer 2015, and I suspected it would work well with the basil and garlic. A year later, I’ve made a few tweaks to the original test recipe, I can say that these are now ridiculously tasty and honestly nutritious. Welcome back, basil season!
Ingredients: organic golden flax, organic millet, organic raw sunflower seeds, filtered water, fresh basil, Swiss chard, organic unfiltered apple cider vinegar, organic dates, locally grown garlic, organic extra virgin olive oil, smoked pimenton flor de sal, smoked paprika