Crackers veganos

Bolachinha vegana salgada –

via Easy Crackers

  • 1 C. whole wheat flour
  • 1/4 C. sesame seeds (I used black)
  • 2 T. extra virgin olive oil
  • 6-8 T. cold water
  • 1 t. smoked paprika
  • 1 t. veggie salt or sea salt

Method: Preheat oven to 400 degrees. Process all ingredients but water til combined in your food processor. Add half the water, then add a water a tablespoon at a time (you may not need it all) while pulsing until a round ball of dough forms. Put dough on a sheet of parchment paper and roll out until PAPER thin (or as thin as you can possibly roll them out). Brush surface with water and sprinkle with a bit more sea salt or veggie salt. Cut into squares with a pizza wheel. Bake for on a baking tray for 8-10 minutes, then remove crackers from parchment paper and bake an additional few minutes  on the tray until golden.

Original recipe:

1 dl = 0.42 cups)

1 dl chickpea flour

1/4 dl wheat flour

1 dl sunflower seeds

1 dl sesame seeds

1 dl flax seeds

1/4 dl olive oil

2 teaspoons baking powder

1 dl water

Mix it all the ingredients together – and put the dough on a piece of baking paper. Put another piece of baking paper on top (so the roller won’t stick) and then roll it as thin as you can get (or to the thickness that you prefer). When it is evenly rolled out remove the top piece of baking paper and put the rolled out cracker dough (still on the bottom piece of baking paper) onto a baking tray.  Cut it into squares and bake in 350F hot oven for 12-14 min – till they are slightly golden.