Seaweed and Pumpkin Seed Crispbreads
These seaweed crispbreads are seasoned with two seaweeds and seaweed salt and are delicious! I mean, fat, salt and umami, what could go wrong? The basic recipe was given to me by my dear friend Paul, and I've incorporated seaweed into the mix to add a lovely depth of flavour and goodness. These also happen to be vegan. They are both crispy and slightly chewy in texture and will leave you wanting more.
Here I share the recipe, plus a little on the benefit of adding seaweeds to your meals.
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Tags: Ascophyllum nodosum, egg wrack, gutweed, Knotted wrack, seaweed crispbreads, ulva intestinalis, vegan recipe
[…] also have a seaweed version of these crackers, for a more umami […]