So this week I attempted several sorts of non-crackers.The technique isn’t quite refined yet. Here are some of my cracker-iterations:
Sunflower crackers #1:
sun seeds, pumpkin seeds, sesame seeds, oil, water, quinoa.
I ground up the seeds and added oil and water, and spread the mash out on a baking sheet. Lots of oil oozed out – the natural oil in the seeds plus the oil I added, was too much. I coarse-ground some quinoa and covered the unbaked cracker with it. During baking, quinoa soaked up much of the oil. I scraped it off to the side as you can see. Crackers tasted not-half-bad.
Buckwheat crackers #1
whole ground buckwheat, millet, quinoa, spices, butter, water
These burned, and tasted too gritty, anyway (main problem with unhulled buckwheat flour in general)
Seeds crackers #2
seed flours, coconut butter, quinoa, (tapioca flour?)
Buckwheat crackers #2:
buckwheat, millet, quinoa, tapioca, butter or cocobutter (don’t remember which), water
Used a mix of grains plus tapioca to hold it together. This was actually edible, though weird.
Seed crackers #3
ground seeds, quinoa, oil…
The white/light stuff in the pic is the oil, which bubbled out during baking. Halfway through baking, I drained off a bunch of oil. Lots of oil, even though quinoa is in with the flour this time. Edible; close but no cigar.
Seed crackers #4
seed flours, tapioca, water
I finally tried out without any oil added. Tapioca flour gave it a bready texture, but taste is totally nutty seed flavor. Not crispy. Not palatable.
Ah well, I learned a bunch about what doesn’t make a good cracker, and gained some ideas of how to make them next time.
But to leave you on a less depressing note, here’s something that DOES taste good: coconut milk +dandy blend + stevia + nutmeg and cinnamon. Mmmm, I can practically forget about all the dirty baking pans I have to wash…