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Healthy vegetarian recipe (the recipe may contain dairy or eggs only).
A really great crispy cracker, with a spicy hit to whet your tastebuds. These crackers are low fat, low in GI and completely vegan.
- 1 cup organic rye flour
- 1 cup organic wholegrain spelt flour (use rice, buckwheat or amaranth flour for gluten-free variation)
- 1 1/2 Tspn ground coriander
- 1 Tspn ground cumin
- 1/4 Tspn chilli powder (can use sweet chilli powder instead)
- 1/2 Tspn salt
- 1/2 Tspn freshly ground black pepper
- 1/4 Tspn bicarbonate of soda
- 1/4 cup rice (or oat) bran
- 2 Tbsp extra virgin, cold pressed olive oil
- Sift the rye and spelt flours, ground coriander and cumin, salt, pepper and bicarbonate of soda into a large bowl.
- Stir in rice (or oat) bran and make a well in the centre.
- Pour 3/4 cup of water and olive oil, a little at a time, using your hands to mix in the ingredients until clumps form.
- Once all water and olive oil are mixed in, use your hands to form a firm dough and knead it in the bowl until it form a smooth dough.
- Divide the dough into 4 equal portions, separate them and cover them for 20 minutes to rest.
- Roll one of the portions of dough between 2 sheets of baking paper until it is about 2mm thick, using a rolling pin.
- Use a 7cm diameter round cutter to cut circles from the dough. Do this until the dough has been all used.
- Roll and cut remaining dough portions as described above.
- Grease a baking tray with some olive oil and place the circles on it.
- Bake at 210°C for about 10-11 minutes, or until the crackers are lightly browned.
- Cool the crackers on some wire racks until ready to serve.
- Store crackers when cooled in an airtight container in a cool pantry (or cupboard) for up to 3 weeks.
These crackers are very tasty and can be eaten alone or with some home-made (or bought) dips.Advertisement
|Nutrition Information||Amount||% Daily
|Calories from fat||10||15.6%|
|Total fat||1.1 g||2.1%|
|Saturated fat||0 g||0%|
|Dietary fibre||1.4 g||4.7%|
These are approximate values.
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