- 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
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
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.
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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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