Ingredients
Basic Cracker
- 135 g sunflower seeds
- 90 g flax seed
- 50 g sesame seeds
- 150 g rolled oats
- 2 tablespoon chia seeds
- 3 tablespoon Psyllium powder
- 1.5 tsp salt
- 3 tablespoon Maple syrup, for sugar free diets, use pinch of stevia
- 3 tablespoon coconut oil, Melted, or Ghee
- 350 g water
Rosemary, Garlic, Smoked Salt
- 2 tablespoon rosemary
- 1/2 tsp Garlic powder
- 1/4 tsp salt
Fig, Aniseed, Black Pepper
- 70 g dried figs
- 1 tsp aniseed
- 1 tsp black pepper, coarsely ground
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place rosemary in TM bowl and Chop for 10 secs / Speed 5. Place in a bowl. Set aside.
Add Garlic powder and salt to rosemary, stir and add to first half of cracker dough.
Place Aniseed in TM Bowl, Dry Roast for 5 mins / 120C / Speed 1. Set aside.
Place fig in TM Bowl, Chop for 0.5 sec / Turbo, repeat until small bits for a cracker.
Add figs to Spices and add to second half of cracker dough.
Place Coconut Oil into TM Bowl, Melt for 2 mins / 50C / speed 1
Add Maple Syrup and water, Stir for 10 secs / speed 6.
Add Dry ingredients, Mix for 30 Secs / speed 1 / Reverse.
Add one or two teaspoon water if dough is too thick, and enough until dough becomes mangeable.
Divide dough roughly in half. Add Rosemary mix to fist half of cracker dough. Add Fig mix to second half of cracker dough
Let dough rest for at least 2 hours, all day or overnight.
Preheat oven to 175C
Roll dough into a ball. Place ball in between two sheets of baking paper. Roll with a rolling pin until thin sheets, score into squares/rectangles or cut into shapes.
Place into cookie sheet and bake for 20 mins, flip cracker over and bake for another 10 mins or until dry, crisp, and golden around the edges.
Let crackers cool completely, than break along their scored lines.
Store in airtight container for up to 3 weeks.
Rosemary, Garlic and Smoked Salt
Fig, Aniseed and Black Pepper
Basic Cracker
Tip
Be creative and create your own flavours!
For stonger flavours, double the batches.
Best let mixture rest overnight.
Recipe form www.mynewroots.org
Suitable for TM31; Dry roast spices at 100C for 10 mins.
Love to hear your variations!
Thermomix Model
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Recipe is created forTM 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.Please 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!
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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