These crackers are a delight!
We serve them at Yoga and Vedanta retreats and workshops, women's circles and Teacher Training!!!
So under your numerous requests here is the recipe!
Thank you Ivan for your delicious crackers this week at the "Relaxing Time together!"
Ingredients (for about 20 crakers):
- 200 gr of gluten-free flours (corn, chickpeas, rice, buckwheat, etc.)
- 150 g of seeds of your choice (sunflower, squash, amaranth, poppy, linseed, etc.)
- 50 gr of olive oil
- Herbs, rosemary, thyme, cumin seeds ...
- A few ml of water to obtain a homogeneous and firm paste
- salt
Recipe:
Mix the flours
Add 150gr of desired seeds (sunflower, squash, etc..) and salt
Add fresh rosemary or thyme or other herbs or spices
Add the oil and water to the mixture little by little until the consistency is sufficiently bound (not too sandy) but not too soft either (like a pie crust)
Taste to check seasoning
Roll out very thinly between 2 sheets of parchment paper using a rolling pin
Remove the top sheet, pre-cut (just marking the dough) with a knife into a square or rectangle the size of the desired crackers
The secret: add a few grains of coarse salt before baking!
Bake between 160 and 180°C, removing the paper from the top, and check for doneness.
160° allows a crunchy and slow coloring without the risk of overcooked edges
180° allows a faster cooking and possibly homogeneous on the coloring according to your oven.
Enjoy!!!
