Rachel Lambert: forager, author, guide
Nori (Porphyra)

Nori doesn't just come in sealed packets, shipped across the world in the form of nori sheets. Nori (Porphyra) can also be picked fresh in Winter on Cornish coasts and from European waters. No plastic, no air miles, just fresh nori goodness.

Freshly picked nori needs to be dried to create the same taste as nori sheets. I share how to dry, flake and store seaweeds, as well as guidance on when, where and how to pick seaweeds sustainably in my award-winning seaweed book.

Fresh nori seaweed

Here I share a recipe which uses flaked nori seaweed, combined with rye, oatmeal and roasted buckwheat to create a rustic cracker. These were shared on a seaweed foraging course with seaweed butter/oil or cheese. They were very moreish - everything always tastes better eaten outdoors on the beach!

Dried and Flaked Cornish Nori

Nori, Rye, Oatmeal and Roasted Buckwheat Cracker Recipe

These are easy to make, they store well and are full of natural goodness!

Makes 40

200 g white rye flour
100 g oatmeal (or ground porridge oats)
200 g roasted buckwheat grains
1 tbsp dried, ground nori
Large pinch of sea salt
2 tbsp oil (vegetable, olive oil or half and half of each)
200-230 ml water


Place all the dry ingredients in a large mixing bowl and combined. Add the oil and gradually add the water until it makes a workable dough and set aside for half an hour to allow the moisture to be absorbed. Decide whether you want rustic, oval shaped crackers (1) or crackers shaped with biscuit cutters (2). Preheat the oven to 200°C/fan 180°C.

1. Break off walnut sized blobs and roll them 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. 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.

2. Roll the dough out between two pieces of greaseproof paper and use a biscuit cutter to create the crackers. When pressing down the cutter into the dough, take this opportunity to press the dough more firmly together. My dough was quite crumbly, so doing this really helped!

Place the crackers on a large sheet of dry baking paper on an oven tray and bake for 15 minutes. Turn them half-way through with a fish slice or similar (they will be fragile) until all the water has evaporated and they have turned a little brown. Allow to cool on a cooling rack and store in an airtight container.

Nori, Laver, Pophyra

Made for Valentine's Day, some hearts break easily, some stay whole, still delicious! If you try this recipe, I'd love to hear from you, tag me on instagram  @rachellambertwildfoodforaging or ping me a message.

This Nori Foccacia Bread recipe was a surprising success for me! I hand-harvested some purple nori seaweed (Porphyra purpurea) here in Cornwall during Winter. Its delicate texture got me thinking that it might work well as as raw ingredient in bread. Indeed, it gave a subtle flavour and went down really well with everyone on my seaweed foraging course.

There are around 6 varieties of nori/laver in the UK, each with slightly different qualities, colour and texture. I've previously made swirled laver bread several times and nori, buckwheat and rye crackers.

I've also been wanting to use Dove's Gluten-free Bread flour for a while. So I took this as an opportunity to combine both experiments. I love making ordinary bread and kneading by hand, but sometimes participants on my foraging courses are gluten-intolerant. Making gluten-free bread is a totally different experience! If you're gluten-free you might want to also check out my Dulse Soda Bread recipe.

The specific type of nori I harvested for this recipe.

How to Make Gluten-free Nori Foccacia

Foccacia bread is rich in olive oil, giving it a wonderful texture and flavour. This recipe uses 90 millilitres (6 tbsp) of olive oil, making a perfect gluten-free foccacia! Gluten-free flour needs longer to rise, as the gluten isn't present to activate the yeast, making this the perfect overnight-rise bread too.


  • 20 g chickpea flour (gram flour) + 60 ml water
  • 1 tsp vinegar
  • 500 g Doves gluten-free flour
  • 1 (tight) handful of dried purple nori (Porphyra purpurea), chopped
  • Large pinch of good sea salt
  • 6 tbsp olive oil
  • 1 dessertspoon dark brown sugar
  • 400 ml warm water
  • 2 tsp quick yeast
  • 1 tsp ground/flaked nori

In a large mixing bowl combine the chickpea flour, vinegar and water and blend well. Add the dried ingredients with the exception of the sugar. Measure out the water and sprinkle in the yeast and sugar and leave for a few minutes to activate.

Preheat the oven to 220C/fan 200C and bake for 55 - 60 minutes. Remove from the tin and allow to cool. The result is a slightly grainy, slightly moist loaf with a lovely crispy outer. It is very more-ish and went down a treat and was more popular than my wheat nori bread that I made just in case…

I run seaweed courses throughout the year where I make and share homemade tasters incorporating seaweeds, like this bread. Do let me know if you try the recipe!

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