Ingredients:
1/2 cup brown rice flour
3/4 cup whole almond flour
2 tbsp ground flax seeds
1/4 tsp garlic powder
1/2 tsp cumin seeds
1 tsp dry fenugreek leaves powder (rub the leaves in palm to make it powder)
scant 1/4 tsp baking soda
2 tbsp sesame seeds
1/4 cup water
1/2 tsp olive oil
YOGURT CUCUMBER DIP
Ingredients:
1/2 cup hung yogurt
3/4" piece of cucumber
1 clove of garlic
few leaves of cilantro
salt and black pepper to taste
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Preparation:
step 1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. In a large bowl, mix to gether the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball. Place ball of dough on parchment paper or a non stick mat.Roll out dough until it's about 1/8th" thick, or as thin as you can get it without ripping. With a pastry wheel or Pizza slicer, slice into crackers.
Make more crackers by rolling any leftover dough (from sides).
Method for crackers
Bake at 350 degrees F for 20 minutes until slightly golden in colour and gets crisp. cool on baking sheet for10minutes. Serve with yogurt cucumber dip.
step 2
Method for the yogurt cucumber dip:
Transfer hung yogurt to a small serving bowl. Chop cucumber into small pieces and add it to the yogurt. Finely chop garlic and cilantro and add it to the yogurt as well. Season with salt and pepper. Enjoy the dip with vegan crackers.
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