Tahoon Cracker

Ingredients and Method

Ingredients (for 6 crackers)

  • 30 gr Tahoon Cress pulp
  • 30 gr Tahoon Cress oil (recipe)
  • 175 gr patent flour
  • 2 tablespoons of seasam seed
  • 2 tablespoons of poppy seed
  • 1 teaspoon of salt
  • 120 gr water
  • 6 tablespoons of sunflower seeds


  • Mix 30 gr of Tahoon Cress pulp with 30 gr of Tahoon Cress oil
  • Pour all ingredients in a bowl (without the sunflower seeds)
  • Knead the dough for 3 minutes
  • Sprinkle flour on a cutting board and roll the dough through the flour
  • Cut the dough in 6 pieces
  • Knead the dough balls and sprinkle a little bit of flour on top of the dough balls
  • Sprinkle flour on a hand roller
  • Make the dough flat by using the hand roller ( 1mm)
  • Add sunflower seeds on top of the flattened dough and roll again with hand roller
  • Preheat the oven to 175 degrees
  • Bake the crackers in the oven for 15/20 minutes
  • Take them out of the oven, if necessary, cut them in smaller pieces
  • Serve with the Butternut Coconut Soup (recipe).

Recipe: Eric Miete

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