What else can we eat instead of bread? If we want to take a break from doughs raised with yeast or baking powder, some salty crackers are ideal. We can enjoy them with spreadable creams, guacamole, vegetable cheese, zucchini or eggplant salad. We can nibble them with our favorite soup or plain, as a snack between meals. We can make a big tray and have it for a few good days. Well, let’s see what it’s about.
Ingredients:
- 2 tablespoons of psyllium bran
- An egg
- Buckwheat flour as much as necessary to make a sticky but elastic dough
- ½ teaspoon of salt
- ½ teaspoon of garlic powder or granules
- One large tablespoon of dry yeast flakes
- A teaspoon of dried rosemary powder
- A pinch of chilli
- 2 tablespoons of olive oil
- 300ml of warm water
- 2 tablespoons of flax seeds
Method of preparation
We start by soaking the flax seeds in warm water. We do not exaggerate the amount of water, we only put enough to cover them, because the water will turn into a viscous mucilage, which we will use. In a large bowl, soak the psyllium bran in 300ml of warm water for 5-10 minutes, then add the rest of the ingredients, apart from the flour. We homogenize well, then we start adding flour until we get the desired consistency. You’re going to scold me again for not writing the exact amount of flour, but really I didn’t weigh it. I put in a slightly larger amount at first, then a little at a time until I got the stiff dough I needed. It’s not like sponge cake, to risk getting a deflated stone if you don’t put the number of grams indicated. Relax. With the rolling pin, roll out the dough directly on the baking paper in a thin layer of half a cm. We transfer the paper to the tray, then spread the mixture of flax seeds and water over the dough, trying to distribute the seeds as evenly as possible. We portion the crackers with the tip of the knife or that pizza cutter thingy if we have one. Put in the oven heated to 180 degrees Celsius and leave for 30-40 minutes, being careful not to burn. The crackers are gray because of the buckwheat flour, so we need to check, the risk of getting some dry boards instead of edible crackers is high. We let them cool, then we can easily detach them from the paper. They are kept at room temperature on a plate, but after 2-3 days it would be good to put them in a closed box, so that they don’t dry out too much.