| gluten-free | vegan
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: approx. 36 crackers
- 60 g Ruut cassava flour
- 20 g buckwheat flour
- 30 g gluten-free oat flour
- 1 tsp psyllium husk powder
- 1 1/2 tsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp dried, ground rosemary or fresh and then finely chopped
- 50 g cold butter/vegetable alternative
- 1 tbsp olive oil
- 45 g cold water
- 1 1/2 tbsp melted butter/margarine for brushing
- coarse flour salt
PREPARATION:
Tip :) Use only kitchen scales for our recipes and to weigh the ingredients such as flour.
- Put the cassava flour, buckwheat flour, oat flour, psyllium husk powder, baking powder, salt, sugar and ground rosemary in a small baking bowl and mix well.
- Add the cold butter in pieces and rub it into the flour using your fingertips until the butter is completely combined with the flour. The dough should still be crumbly, though; it should not be fully kneaded.
- Now add the cold water and the oil and mix with a fork.
- Briefly shape the dough into a ball with your hands and place it on a lightly floured work surface.
- Roll out the dough to a thickness of 1-2 mm, sprinkle with coarse flour salt and roll the rolling pin over the dough again with light pressure so that the salt sticks to the dough. Use a cut toothpick to poke holes all over the dough.
- Cut out crackers using a round cookie cutter (approx. 3 cm). Roll out the dough again, sprinkle with salt and prick holes into the dough. Cut out the crackers and repeat the process until the dough is used up.
- Place the healthy crackers on a baking sheet lined with baking paper, close together if you like, and bake at 200°C for 12 minutes.
- When the crackers come out of the oven, immediately brush them with the melted butter and let them cool.
- This tasty and healthy snack will stay crisp for up to five days if stored in an airtight container.
Have fun trying out this recipe!
