MUSTARD CRACKERS

Perfect crackers also for those who need or want to reduce or avoid certain cereals, or even all cereals, and this means that even products prepared with gluten-free flours are often prohibited.
That’s why I frequently use coconut flour which behaves almost like whole wheat flour but unlike flour it has a high fiber content / low carbohydrate content / low impact on blood sugar..

It is important to underline that the characteristics that make coconut flour nutritionally attractive are also responsible for its unique cooking qualities.

Baked products prepared with coconut flour will not have a pasty or chewy flavor as with some flours and also will not tend to easily become stale or hardened.

Surely most of the recipes made with coconut flour are sweet but I guarantee you it is also very good in savory baked goods, just flavoring with strong taste ingredients such as mustard or herbs and spices in powder, here is an example:

Mustard crackers

  • 30 g 100% almond cream
  • 20 g of coconut flour
  • 1 egg or natural thickeners for the Vegan version***
  • 2 spoons of whole sesame seeds
  • 2 teaspoons of Dijon mustard
  • 1⁄4 of teaspoon of salt

How to prepare crackers

Preheat the oven to 160 ° C.

Line a baking tray with an oven.

To prepare these crackers I used flax seeds if you also decide to use them, chop the flax seeds in a mixer, pour them into a bowl, add the water, let stand at least 15 minutes to allow the seeds flax to form the gelatinous mass.

In a bowl, mix the chosen egg or thickener, almond cream and mustard with a fork.

Add the coconut flour, salt and sesame seeds, mix to form a thick dough. The dough is soft and slightly sticky, do not be frightened, work it quickly with your hands and let it rest for 10 minutes to allow time for the flaxseed gel to make it workable.

Place the dough between two sheets of parchment paper and roll it out to a thickness of 4 mm.

With a sharp knife or biscuit cutter, create the crackers. the remaining dough can be superimposed, spread again between the two sheets of parchment paper and divided into crackers.

Repeat the laying / cutting procedure until you finish your dough without wasting a crumb.

Pour the crackers on the baking tray covered with parchment paper and transfer to the preheated oven.

Cook for 15 minutes. Remove from the oven and leave to cool for 15 minutes. Lower the oven to 145 ° C and put the crackers in the oven for another 10-12 minutes to make them become crispy.

You can store these crackers in an airtight container and heat them in the oven at 145 ° C if you need to restore crispness.

With the doses indicated above I made 9 crackers with a diameter of 6 centimeters.

Note

***  For the dough you can use the natural thickener you prefer  (chia seeds with flax seeds, psyllium, guar gum). Here found my post dedicated to natural thickeners.

The recipe egg can be replaced with:

  • 1 tablespoon of flaxseed blended with 45 ml (3 tablespoons) of water and left to rest for about 15 minutes forms a gel
  • 1 tablespoon of chia seeds blended with 60 ml (4 tablespoons) of water and let stand for 15 minutes
  • 1 g of agar agar, or guar gum or tara gum to mix with flour.

 

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