Beet & seed crackers

By • March 31, 2014 0 Comments

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Author Notes: They go hand in hand with hummus, spreads and sprouts of all kinds, with salads and light lunches. They also stand very well on their own, in a small container tucked away in one’s purse, for emergency snack de luxe.
This recipe makes a nice change from bread and those dry styrofoamy galettes. It can be made into hand sized or bite size crackers, thicker or thinner, chewy or crispy, according to taste.
If you have one, here’s an opportunity to make good use of a dehydrator and make it a raw snack.
This recipe was published on : http://entrejardins.com/2014/03/29/beet-seed-crackers-crackers-de-sementes-e-beterraba/
sil entre jardins

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Makes 15-20

  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon pink peppercorns
  • 1/2 teaspoon pink Himalayan salt, plus more to taste
  • 1 cup grated beet (with juice)*
  • 1 orange: 3-4 TBsp juice (start with 3TBsp, +1 if too dry) + 2 TBsp zest
  • To sprinkle: orange zest, sesame seeds, salt & pepper
  1. Preheat oven to 160°C. Ground sunflower and flax seeds, mustard seeds, peppercorns and salt into a coarse flour.
  2. If using a high-speed blender / food processor, add the rest of the ingredients and process until you get a thick and smooth paste.
  3. { OR mix everything by hand in a bowl (*be sure to use finely grated beet here), until combined and it sticks together (in this case, the texture will be very grainy, with plenty of bits and pieces and whole flax seeds). }
  4. Transfer dough to a baking sheet, cover with cling film and flatten into a disk, 2-4mm thick. Sprinkle with orange zest, sesame seeds, a little salt and pepper, put the cling film back in place and press gently with the pin roll. Using a knife or pizza cutter to cut into desired shapes and bake for 25-30 minutes, until the edges start to crisp.
  5. Check after the 20 minute mark and if the edges are ready but the middle is not yet done, remove the crackers that are ready, separate the rest and spread them evenly in the baking tray, flipping them if too moist underneath. Bake for another 10 to 15 minutes.

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