An­cient Grains and Su­per Seeds Crack­ers

The News (New Glasgow) - - PICTOU COUNTY -


2⁄3 cup (150 mL) PC® Blue Menu An­cient Grains & Su­per Seeds Blend ½ cup (125 mL) PC® Or­gan­ics Quinoa Flour 2 tbsp (25 mL) PC® Blue Menu Sun-Dried Tomato & Herb Sea­son­ing Blend 1¼ tsp (6 mL) salt 1⁄3 cup (75 mL) warm wa­ter 2 tbsp (25 mL) PC® Blue Menu Omega Oil


1. Pre­heat oven to 325°F (160°C). 2. Stir to­gether seeds blend, flour, sea­son­ing blend and salt in large bowl. Add warm wa­ter and oil; stir un­til dough forms. 3. Trans­fer to parch­ment pa­per­lined large bak­ing sheet. Ar­range sep­a­rate sheet of parch­ment pa­per over top of dough; us­ing hands or spat­ula, press out dough to 12 x 10-inch (30 x 25 cm) rec­tan­gle. Re­move top sheet of parch­ment. Cut dough into 2-inch (5 cm) squares. 4. Bake un­til golden and crisp, 25 to 30 min­utes. Let cool com­pletely on bak­ing sheet. Break along cut lines into squares.

Chef’s Tip: Store crack­ers in an air­tight con­tainer at room tem­per­a­ture for up to 1 week. Makes about 3 dozen crack­ers Per serv­ing (about 3 crack­ers): 90 calo­ries, fat 5 g (1g of which is sat­u­rated), sodium 240 mg, car­bo­hy­drate 10 g, fi­bre 2 g, sug­ars 0 g, pro­tein 3 g

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.