Rachel Lambert: forager, author, guide
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Homemade savoury rosehip biscuits with foraged ingredients

These moreish, slightly red-tinged rosehip crackers are a winner. Made with dehydrated, wild rosehip flesh, they have a burst of vitamin C and a subtle tart tang to them.

Red, powdered rosehip fruit, foraged on a wild food course

How to make rosehip crackers

To make them I used my rosehip fruit leather (a great way to store and snack on the goodness of rosehips). Fruit leather can have a variety of textures, from sticky and sweet to brittle and more savoury like.

Wild and dehydrated rosehip fruit leather

Admittedly, by accident I created a very dry (oops), leathery, fruit leather. Fortunately it is perfect for savoury recipes and a little reminiscent of sun-dried tomatoes. Made from Japanese rosehips (Rosa rugosa) which are similar to tomatoes for some people. Perfect for this!

homemade rosehip crackers using foraged ingredients

The recipe

Sometimes I find a recipe which I absolutely love, like this one. I then adapt it and often create several wild varieties. My first wild variety of this was my Blackberry, Dulse and Buckwheat crackers.

You can find this step-by-step Blackberry-seeded cracker recipe and read about its story here.

Homemade wild rosehip crackers

Wild Rosehip and Buckwheat Crackers Recipe

Crisp crackers with the delightful flavours of tangy rosehip, roasted buckwheat, and textured oats. They're filling and a great base for lots of toppings.

Homemade savoury rosehip biscuits with foraged ingredients

Makes 25 rustic crackers

Ingredients

  • 3 tbsp powder rosehip fruit leather
  • 100 g oatmeal (powdered porridge oats)
  • 200 g buckwheat flour
  • 200 g roasted buckwheat grains
  • Large pinch of sea salt
  • 2 tbsp oil (vegetable, olive oil or half and half of each)
  • 200-230 ml water
Homemade, wild rosehip powder

Preparing the rosehip fruit leather

Fruit leather can last for months, I used a dry, brittle fruit leather, cut it into small pieces and ground in a strong pestle and mortar or you can use a seed/spice grinder.

Making homemade, wild rosehip biscuits with foraged ingredients

In a large mixing bowl mix all the ingredients except the water. Add the water gradually until it makes a workable dough and set aside for half an hour to allow the moisture to be absorbed.

Roll the dough out between two pieces of grease-proof paper to the thickness of the buckwheat seeds. If the dough is a little sticky, you can add more oatmeal. At this stage you can decide whether to use a biscuit cutter or hand-cut the crackers to a desired shape. I find hand-cutting the dough to any shape easier.

Preheat the oven to 200°C/fan 180°C and place a clean baking sheet on a large baking tray or two. Place the cut dough shapes on the paper. Bake for 12-15 minutes or until golden and the moisture is evaporated. Turn them over halfway through to help them cook and dry out. Place on a cooling rack and when cool, store in an airtight container.

Delicious with cheese, wild spring leaves and seaweed sauerkraut from my seaweed book. Feel free to browse my other wild recipes, or I'd love to meet you on one of my foraging courses here in Cornwall.

Pile of blackberry seed crackers

These roasted buckwheat, blackberry seed and seaweed crackers are wild! I've been tweaking this recipe for a while and it is my favourite version yet. They're a little pink, or is it red or mauve, created by the addition of dried blackberry pulp and dulse seaweed. They are perfect for serving with my Baba Ganoush with Dulse Seaweed or with a good, local cheese.

blackberry seed powder

Here's how I made them. The recipe came from my friend Pete Freeman. Pete is a light aritst renown who's also rather a whizz in the kitchen. I couldn't stop eating these when he produced them as afternoon snacks with dips. This version has a wild twist, do let me know if you change it further.

roasted buckwheat for making wheat-free crackers

A Burst of Wild Nutrition with No Waste

Did you know that blackberry (Rubus fruticosus) seeds contain omega 3 and 6 and lots of fibre? The fruits also contain lots of vitamin C, K and many more essential vitamins and minerals for the human body, including B vitamins , calcium and potassium.

That's why these crackers use the waste pulp from making blackberry syrup, coulis or juice, so every single part of the blackberry is used! That's where the idea for making these blackberry seed crackers came from - a recipe that utilises those seeds that are so good for us!

Adding umami seaweed...

Dulse (Palmaria palmata) seaweed is one of the most nutritious seaweeds we have. It contains good amounts of protein, iron and vitamin A. It's also naturally salty (which isn't case for every seaweed) and brings a wonderful umami flavour to these crackers.

Dulse is one of the seaweeds I teach on my seaweed courses and it is also in my seaweed book.

Looking like a Jackson Pollock painting, this is the dried mix to make buckwheat, blackberry and seaweed crackers

Buckwheat, Blackberry and Dulse Crackers Recipe

Crisp crackers with the delightful flavours of roasted buckwheat, tangy dried blackberries and salty dulse seaweed. The addition of blackberries and dulse makes these even more nutritious and delicious. Adding layers of flavour to the more-ish, crunchy roast buckwheat seeds.

Makes 25 rustic crackers

Ingredients

  • 60 g fresh (20 g dried) blackberry pulp and seeds
  • 100 g oatmeal (powdered porridge oats)
  • 200 g buckwheat flour
  • 200 g roasted buckwheat grains
  • 1 tbsp (3 g) dried, ground dulse seaweed
  • Large pinch of sea salt
  • 2 tbsp oil (vegetable, olive oil or half and half of each)
  • 200-230 ml water

From dough to crackers....

How to Make Blackberry Seed Crackers

Grind the blackberry pulp to a loose powder and place in a large mixing bowl with all the other ingredients except the water. Add the water gradually until it makes a workable dough and set aside for half an hour to allow the moisture to be absorbed. Break off walnut sized blobs and roll out between two pieces of grease-proof paper to the thickness of the buckwheat seeds. If the dough is a little sticky, you can add more oatmeal.

Individual, baked blackberry and seaweed crackers

Roll in one direction to get tongue shaped crackers or keep turning them around to create rustic round crackers. You may need to change the baking paper if it gets too soggy. Place the crackers on a large sheet of dry baking paper on an oven tray and bake at 200°C/fan 180°C. Turn them over every 5 to 8 minutes until all the water has evaporated and they have turned a little brown. Mine took 15 mins to cook. Allow to cool on a cooling rack and store in an airtight container.

Delicious, rustic and wild crackers. Feel free to browse my other wild recipes, or I'd love to meet you on one of my foraging courses here in Cornwall.

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