These crackers have a really distinctive wakame flavour and lovely crunchy texture. Eat them on their own as a tasty snack or try serving them with these dips:Guacamole, Hummus, Creamy Dill Dip

Makes: 20 crackers approximately.

5g Clearspring Instant Wakame Flakes
100g plain flour
¼ tsp baking powder
2.5 tbsp Clearspring Extra Virgin Olive Oil
Clearspring Traditional Sea Salt

Put half of the wakame into a bowl of cold water. Leave to rehydrate for about 5 minutes. Put the rehydrated wakame and 3 tbsp of its soaking water into the blender. Blend to a rough paste. Remove from the blender and put to one side.

Sift the flour and baking powder and put them into a clean blender with the other half of the wakame - which is still dry. Blend until the wakame has broken down into breadcrumb sized pieces. Now tip the flour mix into a bowl.

Make a well in the centre of the flour mix and add the oil and the wakame paste, mix with your hand to a smooth dough, which is soft but not sticky - add a little more water if necessary.

Leave the pastry to rest for 15-20 minutes covered in cling film.

Preheat the oven to 160 degrees C/Gas 3. Lightly flour a clean work surface and roll the pastry out as thin as you can get it - 2-3mm thick is ideal. Cut the pastry into even squares - 5cm approx - and carefully transfer to a baking tray lined with parchment paper. Press three fork marks into each, brush with water and sprinkle on a little sea salt. ‘A little' is the key word here. If you add too much they will be very salty.

Bake the crackers for 12-15 minutes or until they have become hard and very slightly golden. Remove from the oven. Cool on a wire rack and then serve.

Storage: they keep for around a week in an air tight container.