Ingredients:
1/2 cup sunflower seeds
1/4 cup flax seeds
1/6 cup pumpkin seeds
30ml sesame seeds
3/4 cups rolled oats
1 Tbsp. chia seeds
2 Tbsp. psyllium seed husks
3/4 tsp. fine grain sea salt
1/2 Tbsp. maple syrup
1 1/2 Tbsp. melted coconut oil or ghee
3/5 cups water
Try: Rosemary, Garlic and Smoked Salt
Half batch:
2 Tbsp. chopped fresh rosemary
¼ – ½ tsp. garlic powder
smoked sea salt, to taste
Fig, Anise and Black Pepper
Half batch:
3 large dried figs (approx. 70g)
1 tsp. anise seed
1 tsp. cracked black pepper
1/2 cup sunflower seeds
1/4 cup flax seeds
1/6 cup pumpkin seeds
30ml sesame seeds
3/4 cups rolled oats
1 Tbsp. chia seeds
2 Tbsp. psyllium seed husks
3/4 tsp. fine grain sea salt
1/2 Tbsp. maple syrup
1 1/2 Tbsp. melted coconut oil or ghee
3/5 cups water
Try: Rosemary, Garlic and Smoked Salt
Half batch:
2 Tbsp. chopped fresh rosemary
¼ – ½ tsp. garlic powder
smoked sea salt, to taste
Fig, Anise and Black Pepper
Half batch:
3 large dried figs (approx. 70g)
1 tsp. anise seed
1 tsp. cracked black pepper
(Or vanilla, raw sugar & almond meal?)
Directions:
1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
2. Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
3. Preheat oven to 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 25 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 20 minutes, until fully dry, crisp, and golden around the edges. (Leave in oven to dry further.)
4. Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.
Directions:
1. In a large bowl combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Divide the dough roughly in half, and set aside one half.
2. Place one half of the dough back into the bowl and add any flavouring you like. Gather into a ball and place it between two sheets of baking paper. Using a rolling pin, firmly roll out into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose large rectangles but it’s up to you). Repeat with remaining half of dough. Let sit out on the counter for at least 2 hours, or all day or overnight.
3. Preheat oven to 175°C. Using the baking paper, slide the dough onto a cookie sheet and bake for 25 minutes. Remove cookie sheet from oven, flip the whole cracker over (if it breaks a bit, don’t worry!) and peel the baking paper off of the back. Return to oven to bake for another 20 minutes, until fully dry, crisp, and golden around the edges. (Leave in oven to dry further.)
4. Let cool completely, then break crackers along their scored lines and store in an airtight container for up to 3 weeks.
No comments:
Post a Comment