Green gar­den crack­ers

NZ Lifestyle Block - - DIY Food -

In­gre­di­ents 200g/1 bunch of greens (eg, sil­ver­beet, kale, pars­ley, cav­alo nero, cilantro, rocket) ¼ cup olive oil ½ cup wa­ter

Flour for wheat eaters: 2 cups allpur­pose flour or half-and-half white and whole­meal or sub­sti­tute half a cup of the flour with fine oat­meal

Gluten-free: 1 cup rice flour, ½ cup fine corn­meal and ½ cup tapi­oca flour ½ cup sesame seeds 2 tbsp lin­seed 1½ tsp salt 1 egg Method Re­move the leaves from the stems of your greens. Tear leaves into small pieces and put into a food pro­ces­sor along with the olive oil, wa­ter and egg. Pulse un­til greens are all finely chopped. Tip into a large bowl and add the flour(s), sesame seeds, lin­seed and salt. Mix thor­oughly with your hands un­til all the in­gre­di­ents com­bine into a ball. This dough will be very sticky and wet and the trick is find a bal­ance. Too sticky and it will not peel off the bak­ing pa­per very well; too dry and the crack­ers taste more like flour. You may have to add a ¼-½ cup more flour to get it to a work­able con­sis­tency. It should still stick to your hands but not too much. Place a piece of bak­ing pa­per onto a bak­ing tray and brush it with olive oil. Di­vide your dough into three pieces and place one third on the pa­per. Take an­other piece of bak­ing pa­per that has been brushed with olive oil and put it face down on top of the dough. Use a rolling pin and roll it out evenly to about 5mm thick. Care­fully peel back the top layer of bak­ing pa­per. Hope­fully the oil has stopped too much of the dough stick­ing but you may

end up with lots of mix­ture on the pa­per. Don't worry, just scrape it off and add to the re­main­ing dough. If it re­ally is too wet and sticky, then knead in a bit more flour and try again. Gen­tly cut guide lines hor­i­zon­tally and ver­ti­cally, form­ing cracker shapes. This will help you break them up once they have been baked or de­hy­drated. Sprin­kle salt and/or grind fresh black pep­per on top of the dough if you wish. Bake at 200°C for 20-30 min­utes un­til the crack­ers are a dark/brown­ish green. Check them ev­ery 5 min­utes af­ter they have been in for 20 min­utes to make sure that they don't burn. Once out of the oven, let them cool and then, us­ing your knife lines, break them into crack­ers. Re­peat with the re­main­ing two lots of dough.

The dough will be very sticky and wet and the trick is to find the right bal­ance

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