This is my first time trying to make something like this - baking has always scared me for some reason, whooole different ball game to cooking. But! These wee crispbreads are super easy to make, even for a novice like myself.. This recipe was inspired by Elephantastic Vegan - check out her page, loads of fantastic (and simple) recipe ideas.
You'll probably have everything you need in your cupboard already too, win-win!
This recipe made 12 large crackers.
Ingredients
- 100g plain flour, plus extra for dusting
- 100g buckwheat flour
- ½ tsp of baking powder
- ¾ tsp of salt
- 1 tbsp of olive oil
- 2 tbsp of white sesame seeds
- 2 tbsp of black sesame seeds
- 1 tsp of oregano
- ½ cup of water
Method
Mix all dry ingredients together in a large bowl - flours, baking powder, salt, sesame seeds and oregano. Add olive oil and one half of the water, mix. Add remaining water and mix well - if the mixture becomes too sticky add some extra flour.
Preheat oven to 200°. Take dough and roll out on a silicon baking sheet (or parchment paper) - try to roll this as flat as you can. Cut dough into strips (whatever size you choose!) and place in oven. Bake for 15-20 minutes then remove from oven. Set aside to cool. Once cooled serve with your choice of topping - I went for tahini, cherry tomatoes, capers and oregano! Enjoy :)
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