Wholemeal and sesame crackers
In blender work till kneaded
In a bowl, add, stir then leave covered for 20 minutes
Preheat oven to 210
On a sheet of baking paper roll out ¼ of the mix to no more than 3mm, with sprinkling of 50/50 flour and semolina and cut with knife into 40mm squares
Alternatively use a tortilla press to create a circle of dough, 2.5mm thick and cut into 12 triangles
Slide the paper with crackers onto a baking tray
Cook for 10 – 12 minutes, opening the oven occasionally to let out steam.
- 250g Sprouted Wheat
- 150g semolina
- 50g pumpkin seeds
- 1tsp salt (smoked)
- ½ tsp Aromatic mix
In a bowl, add, stir then leave covered for 20 minutes
- Kneaded dough
- 150g sesame seeds
Preheat oven to 210
On a sheet of baking paper roll out ¼ of the mix to no more than 3mm, with sprinkling of 50/50 flour and semolina and cut with knife into 40mm squares
Alternatively use a tortilla press to create a circle of dough, 2.5mm thick and cut into 12 triangles
Slide the paper with crackers onto a baking tray
Cook for 10 – 12 minutes, opening the oven occasionally to let out steam.