Thursday, September 5, 2013

Multi seed crackers

Multi seed crackers

1.6 (► Fullness Factor)
Nutrition Data - Multi seed crackers
2.3 (► ND Rating)
Nutritional Target Map
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½ cup almond flour (blanched)
½ cup cashews / macadamia
1 tablespoon coconut flour

3 tbsp pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons hemp seeds
1 tablespoon of ground flax
½ teaspoon salt
1 tablespoon palm oil / coconut oil
5 tablespoons water

Preparation Method
Grind almond flour, cashew / macadamia and coconut flour in a food processor.
Then put the rest of the seeds, flour and salt and grind (for not too long so they remain crunchy).
Then add oil and water, pulse / mix until it reaches dough consistency (add more water if needed).

Roll the dough between 2 pieces of parchment paper - the size of your largest oven trays, and roll with rolling pin until it becomes a thin sheet covering the entire baking sheet, then place in the tray, remove the paper over and cut the dough squares.

Bake at 150C/300F for 20-25 minutes.



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