Ingredients
30 portion(s)
- 1 sprig rosemary, leaves only
- 100g quinoa
- 100g grams buckwheat, milled for 10 sec s 8
- 50 g coconut pulp
- 50 g oatbran
- 100 g water
- 1 tsp salt
- 1 tbsp Sunflour seeds
- 1 tablespoon Linseeds
- 1 tbsp sesame seeds
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6
30min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Preheat Oven to 180 degrees
Mill Buckwheat first 10 seconds, speed 8 then add remaiing ingredients to the bowl and mix 6 seconds speed 6, Add seeds and seasoning and knead 1 min "Dough mode"
Divide dough into 3 or 4 parts, role out between two peices of baking paper till very thin, use a pizza cutter to mark shapes. Can sprinkle with extra salt at this time and add sesame seeds while rolling. Place in hot oven and bake for 20 mins, repeat with other portions.
Break apart when cool.
Return all baked cracker to the turned off oven for as long as it takes to be crackers! They should snap and be cruchy, store in an airtight container.
Crackers
Accessories you need
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Spatula TM5/TM6
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Tip
Any nut pulps can be added to this cracker in place of the coconut pulp, try different seasoning, cumin etc.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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