Saturday, 23 July 2016

sesame-oregano crispbreads

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.

  • 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

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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