Crunchy beet crisp bread

We’ve been playing around with ideas on how to incorporate beet into other food than just juice. So, one thing that we both like is snacking. We like rice crisps, crisp breads, tortilla chips and other vegetable chips. But the best would be if we can do a mixture of these. The below recipe is very simple and easy to bake; yet it is something different from regular 7-grain breads. It tastes scrumptious and it is also healthy.

Serves: 40 round crackers
INGREDIENTS
  • 90g beetroot, peeled and finely grated (1 cup)
  • 1tsp lemon juice
  • 60g sunflower seeds (1/2 cup)
  • 140g buckwheat flour (1 cup)
  • 2tbsp flaxseed
  • ½tsp sea salt
  • 1tsp cumin
  • 2tbsp olive oil
  • 3tbsp water
  1. Preheat your oven to 200°C (180°C fan)
  2. Peel and finely grate beetroot, squeeze lemon juice over and set aside.
  3. Place the sunflower seeds into a food processor and process it until a flour like consistency.
  4. In a large bowl whisk together blended sunflower seeds, buckwheat flour, flaxseed, sea salt and cumin until combined.
  5. Mix in the grated beetroot with lemon juice.
  6. Add olive oil with water until the mixture comes together into a dough. Use your hands to make into a smooth dough.
  7. Separate the dough into 2 balls.
  8. Roll each of the dough into a rectangle shape on top of one sheet of baking paper until about 2mm thickness.
  9. Cut the dough into rounds and transfer onto a baking tray.
  10. Bake for about 15 min.
  11. Check the edges, they are ready if they snap off.
  12. Don’t over bake them.
  13. Leave to cool down and enjoy with some herbed cream cheese or vegan dips.

 

 

Posted in Recipes.