2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Crackers can be not only delicious, but also extremely useful. It all depends on their composition. Healthy crackers go well with all kinds of salads and dips, do not contain gluten and are rich in omega-3 fatty acids. Here's how to make them:
Wholemeal crackers with sesame and flaxseed
Necessary products: 1 tsp wholemeal flour, 1 tbsp. flaxseed, 1 tbsp. sesame, ¼ h.h. fresh milk, ½ tsp. salt, a pinch of sugar, ½ baking powder, 2 tbsp. olive oil / sesame oil
Method of preparation: The flour and baking powder are sifted and poured into a bowl. Add salt, sugar and seeds. Mix and sprinkle with olive oil and milk. From the mixture knead the dough, which is stored in the refrigerator for 10-15 minutes.
From the dough with your hands form small flattened flat biscuits. Arrange them in a tray covered with baking paper. Another option is to shape the dough into the shape of a salami and cut it into thin slices, which are arranged in the pan.
Bake the crackers in a preheated 200 degree oven for about 15 minutes or until they acquire a light golden color.
Healthy buckwheat crackers
Necessary products: 125 g unprocessed buckwheat, 50 g flaxseed, 1-2 tbsp. nutritional yeast, 3 cloves garlic, 1 pinch dried oregano, 1 pinch dried basil, 2-3 tbsp. olive oil, 20 g peeled sunflower seeds, 20 g peeled pumpkin seeds, sea salt
Method of preparation: The lighter the buckwheat, the better. It must not be blanched or processed in any way.
The buckwheat is soaked for one day in water, then left to germinate for 1-2 days. It is good to wash several times a day. When it germinates, it is ready.
The buckwheat is washed and drained well. Pour into a blender along with the flaxseed. Beat lightly, then add the remaining spices, nutritional yeast, oregano, basil, sea salt and olive oil. Water should be added to the eye so that it does not become too thin.
Taste the mixture to taste and season to your liking. The finished mixture is poured on baking paper, spread evenly and cut the crackers. Sprinkle on top with sunflower seeds and pumpkin seeds, which must first be soaked for 1-2 hours in water to get rid of the inhibitors. Press lightly with your hand to stick.
The crackers are left in the oven at 60 degrees for 1 hour, after which the temperature is reduced to 40-45 degrees. They are ready when completely dry. They are stored in the refrigerator and are a suitable substitute for bread.
Try more: Crackers with basil without flour, Crackers with flaxseed, Tomato crackers with spices, Crackers with yellow cheese and ginger.
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