These crispy whole grain crackers are both healthy and delicious. Ideal nibble in every occasion. They are so easy to make!
These simple crispy crackers are so delicious thanks to wholesome ingredients used in the recipe. Whole wheat flour together with whole grain spelt flour and polenta makes these crackers both nutty and slightly sweet.
These crackers are made of an interesting combination of WHOLE WHEAT FLOUR and WHOLE GRAIN SPELT FLOUR - both nutritiously rich and healthy plus POLENTA (cornmeal).
Polenta (cornmeal) is made of coarsely ground corn and is usually cooked to get soft creamy porridge which is ideally served with many dishes - meat or fish sauces, mushrooms... It is great gluten-free substitute for any dish that calls for pasta. Polenta is used in Italian cuisine. To add some extra flavour we added some toasted ground SUNFLOWER SEEDS.
Making these crispy crackers is so simple. You will need only one bowl to combine all ingredients and knead the dough. First mix together flours, ground sunflower seeds, salt and fresh chopped rosemary. In one jug, mix olive oil and water then pour this into flours and knead a compact dough. Leave aside to rest for 10 minutes.
Now, roll the dough out on floured work surface thinly then cut into desired shapes. We used flutted pastry wheel to cut small 3x3cm squares but feel free to cut any other shapes. Transfer them to a baking tray and bake until they are slightly brown. Your multigrain rosemary crackers are ready to nibble!
Roll out the dough as thin and as possible - 1mm. This ensures even baking and crispness of the crackers. If they are not thin enough, they will be rather chewy than crispy.
The best way to do this is to roll out the dough on a floured baking paper or pastry mat, cut the crackers and using a thin metal spatula transfer the crackers to baking tray.
A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
Store these crackers in the airtight container for up to 7 days.
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