Spicy Bran Crackers
 |
print the page |  |
email the page |  |
|
||
 |
 |
 |
 |
 |
 |
Makes: 30 crackers
Preparation Time: 35 mins
Cooking Time: 15 mins
Ingredients
1 cup organic rye flour
1 cup organic wholegrain spelt flour
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
Method
1. Sift the rye and spelt flours, ground coriander and cumin, salt, pepper and bicarbonate of soda into a large bowl.
2. Stir in rice (or oat) bran and make a well in the centre.
3. 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.
4. 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.
5. Divide the dough into 4 equal portions, separate them and cover them for 20 minutes to rest.
6. Roll one of the portions of dough between 2 sheets of baking paper until it is about 2mm thick, using a rolling pin.
7. Use a 7cm diameter round cutter to cut circles from the dough. Do this until the dough has been all used.
8. Roll and cut remaining dough portions as described above.
9. Grease a baking tray with some olive oil and place the circles on it.
10. Bake at 210°C for about 10-11 minutes, or until the crackers are lightly browned.
11. Cool the crackers on some wire racks until ready to serve.
12. 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.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 39 | 2.0% |
| Calories from fat | 10 | 15.6% |
| Total fat | 1.1 g | 2.1% |
| Saturated fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 50 mg | 2.1% |
| Carbohydrate | 6.4 g | 2.8% |
| Dietary fibre | 1.4 g | 4.7% |
| Sugars | 0 g | n/a |
| Protein | 1.2 g | 0.8% |
