Now that could seem a little tasteless, if they weren't so darn tasty! Full of linseed, a little Chia to chia you up, no soy, but plenty of phyto estrogens going on...and we all know how good they can taste! Crackers with no wheat as well, which as you all know is my new mantra, (well for this week!!)
I was craving bread-like, crunch-like, something to dip into dip-like...so, like... made these!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2 cloves of garlic
- 50 Grams parmesan cheese
- 1 Teaspoon paprika
- 1/2 Teaspoon ground coriander
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon ground cayenne
- 120 Grams polenta
- 120 Grams linseed
- 200 Grams rye flour
- 20 Grams chia seeds
- 2 Teaspoons granulated yeast
- 1 Tablespoon sugar
- 50 Grams Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 1 Tablespoon sea salt
- 200 Grams warm water
Preheat oven to fan forced 175°C.
Place garlic, Parmesan, and dry spices into Thermomix bowl and mill 8 sec/speed 9. Set aside.
Place all remaining ingredients into Thermomix bowl and mix 7 sec/speed 7.
Knead 2 min/Interval until sticky dough is formed.
Tip dough out onto floured Silicone Mat and bring together by hand. Divide into four and working one piece at a time, roll as thinly as possible between 2 layers of baking paper. Sprinkle with topping and roll into dough with paper.
Lay on baking tray and score with pizza cutter into whatever shapes you desire.
Bake for 10 minutes and then remove until all crackers are cooked. Break apart and mound onto one tray. Leave in 100°C oven until fully crispy! (About 30 minutes)
Wrap in foil and keep in the fridge for total crispy-ness to remain...but I bet they will be gone the moment any dip gets near them!