DELICIOUS KRACKERS FROM THE YOGA SCHOOL!
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 crackers):
- 200g of gluten-free flour (corn, chickpeas, rice, buckwheat, etc.)
- 150g of seeds of your choice (sunflower, squash, amaranth, poppy, linseed, etc.)
- 50 gr of olive oil
- Herbs, rosemary, thyme, cumin seed ...
- A few ml of water to obtain a homogeneous and firm paste
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 a little at a time to achieve a sufficiently bound consistency (not too sandy) but not too soft either (pie crust style)
Taste to check the seasoning
Roll out very thinly between 2 sheets of baking 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 crackers you want
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 colouring without the risk of an overcooked edge
180° allows a faster cooking and possibly homogeneous on the coloring according to your oven.