<RECIPE> Serves 4-6 | 20 mins WO-TO-GO (5 min prep, 15 min bake) I am always looking for savoury crackers to have on hand, to accompany †˜goodies’ for a quick weekday lunch, pop in the kids lunchbox, serve with a hummus or fresh veggie puree when friends pop by or hubby & I have a moment together before dinner! (we wish!) I either buy them, (I have a little check list of what I don't want - refined flour, unfriendly oils (margarine, palm oil etc), colours, flavours, preservative, emulsifiers, too much salt), bake them from scratch or cheat like this non-recipe. So, add this simple recipe to you repertoire as it ticks all the boxes: taste, nutrition, style, simplicity. If you keep on hand packets of Mountain Bread (3 mths shelf life – no preservatives) you can whip up your crackers in no time and get major 'WOW' points. YOU’LL NEED... I packet organic thin wholemeal Mountain Bread* Fennel seeds Salt – Maldon, Murray River or Himalayan Olive oil TO DO 1. Turn oven to 200C. Line baking trays with 'glad bake' 3. Pop mountain bread on trays - don't overlap. 3. In a mortar add salt and fennel seeds – grind til fine. (or a use a coffee grinder or micro whiz) 4. Brush top of each sheet with olive oil, sprinkle over salt & fennel seed mix. 5. Bake 10-15 mins til golden brown & crisp. TIPS & TRICKS *Mountain bread – there are lots of versions. I like the organic one that is really, really thin. See here for types. Note – I have not been approached or have any relationship with this company. Topping variations - - fresh rosemary & salt - cumin – grind seeds with salt and sprinkle over - garlic (crush) and add to oil with some salt then brush on - other spices paprika, coriander seed etc - sweet version to go with poached fruit or custard – cinnamon & castor sugar Salt – though Himalayan has a higher mineral content, I love the gentleness of Maldon salt. KIDS Love them..as they do with most 'crisp' foods.