Monday, 17 August 2015

FInger-millet and wholewheat crackers

What do you call crackers that are shaped like bread sticks? Stickers? Cricks? Backers? Stackers?

Don't let the poor humour put you off - these multi-grain crackers are yummy! They take just minutes to prepare and are an easy way to get more variety into your carb intake.


1/2 cup wholewheat flour
1/2 cup finger millet flour (or any other grain flour)
2 1/4 T oil + a dash to grease a baking tray
1/4 tsp salt (or to taste)
1/4 cup water


Mix the flours and the salt. Add oil and water and knead until you get a homogenous dough.
Roll out as thinly as you can (the thickest I've rolled them out with good results has been 1/3 cm),  and prick the surface with a fork. Arrange in a single layer on a lightly greased baking tray and bake in a pre-heated oven at 180ÂșC for 15 minutes or until the surface turns a mottled brown.

Cool on a rack.


The original recipe for these crackers came from, but I've reduced the oil slightly and added millet.

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