Vegan. Bez glutena. Keto. Niski UH.
Recept
Napomena za cuvanje
Kako zamrznuti paradajz krekere?
Koliko dugo traju paradajz krekeri u zamrzivaču?
Kako da koristis paradajz krekere posle zamrzavanja?
Najčešće greške pri zamrzavanju paradajz krekera
Kako da cuvas paradajz krekere u frižideru (ako ne želiš zamrzavanje)?
Sastojci: 100 g bademovog brašna, 30 g lanenog semena (mlevenog), 2 kašike paradajz pirea (gustog), 1 kašika maslinovog ulja, ½ kašičice suvog origana, ½ kašičice belog luka u prahu, prstohvat soli, 2–3 kašike vode (po potrebi).
Priprema:
1. Pomešaj bademovo brašno, lan i začine.
2. Dodaj paradajz pire i maslinovo ulje i promesaj.
3. Dodaj vodu po potrebi dok ne dobiješ testo.
4. Razvuci testo tanko između dva papira za pečenje.
5. Iseci na kvadrate ili štanglice.
6. Peci 15–18 minuta na 180°C dok ne postanu hrskavi.
7. Ohladi ih.
8. Cuvaj u zatvorenoj tegli*.
Napomena za cuvanje:
1. U zatvorenoj tegli na sobnoj temperaturi: 5–7 dana.
2. Na suvom i tamnom mestu: do oko 10 dana.
3. U frižideru: 7-10 dana (mogu malo omekšati).
❄️ Kako zamrznuti paradajz krekere?
1. Potpuno ih ohladi.
Posle pečenja moraju biti skroz hladni. Ako su i malo topli, napraviće se vlaga i omekšaće.
2. Kratko prosuši (opciono, ali preporučujem).
- Vrati ih u rernu 5 minuta na 150–160°C, pa opet potpuno ohladi.
- Ovo im produžava rok u zamrzivaču.
3. Podeli.
Podeli u manje porcije (za 1–2 užine), da ne odmrzavaš sve odjednom.
4. Pakovanje.
- složi u zip kesu ili posudu za zamrzavanje
- izbaci što više vazduha
- možeš ubaciti i mali komad papira za pečenje između slojeva
5. Zamrzavanje.
Stavi u zamrzivač na –18°C.
📆 Koliko dugo traju paradajz krekeri u zamrzivaču?
- do 2 meseca bez gubitka ukusa
- posle toga su i dalje bezbedni, ali slabije hrskavi
👨🍳 Kako da koristis paradajz krekere posle zamrzavanja?
- ne odmrzavaj na sobnoj temperaturi
- direktno iz zamrzivača u rernu 5–7 minuta na 170°C, ili
- u air frajer 3–4 minuta na 160°C.
Biće opet hrskavi kao sveži.
❌ Najčešće greške pri zamrzavanju paradajz krekera:
1. Zamrzavanje dok su još mlaki
Pravi vlagu → posle su gumeni.
2. Nedovoljno pečeni pre zamrzavanja.
Ako nisu skroz suvi, u zamrzivaču izgube strukturu.
3. Loše pakovanje.
- Vazduh = led + mekani krekeri.
- Uvek istisni vazduh.
4. Odmrzavanje na sobnoj temperaturi.
- To je najveća greška.
- Uvek ih kratko zapeći.
5. Često otvaranje iste kese.
Vlaga ulazi svaki put → zato porcije.
✒️ Kako da cuvas paradajz krekere u frižideru (ako ne želiš zamrzavanje)?
Kako?
- potpuno ohlađene krekere stavi u hermetičku posudu
- dodaj mali papirni ubrus na dno (upija vlagu)
- drži dalje od namirnica sa jakim mirisima
Koliko traju?
- 7–10 dana u frižideru
- posle toga su bezbedni, ali gube hrskavost
Kako da povratis hrskavost?
- rerna 3–5 min na 160–170°C, ili
- tiganj bez ulja 1–2 min po strani
Upotreba
1. Kao grickalica ili predjelo
- Humus (klasičan ili od pečenog povrća)
- Gvakamole ili zgnječeni avokado sa limunom
- Baba ganuš
2. Uz obrok
- Uz krem supe (paradajz krem supa, krem supa od bundeve, krem supa od crvenog sočiva)
- Kao zamena za hleb uz salate
- Uz grilovano ili peceno povrće
- Uz jela iz činije (Buda cinija, proteinske cinije ili povrtne cinije)
3. Kao zdrava užina
- Uz masline ili marinirane pečurke
- Uz sušeni paradajz i orašaste plodove
- Uz maslinovo ulje + balzamiko krem
4. Za meze ili posluženje gostima
- Sa raznim biljnim namazima
- Uz salsu od paradajza
- Uz tapenadu od crnih maslina
Vegan. Gluten free. Keto. Low carb.
Recipe
Note for storage
How to freeze tomato crackers?
How long do tomato crackers last in the freezer?
How to use tomato crackers after freezing?
The most common mistakes when freezing tomato crackers
How do you store tomato crackers in the fridge (if you don't want to freeze them)?
Ingredients: 100 g of almond flour, 30 g of flaxseed (ground), 2 tablespoons of tomato puree (thick), 1 tablespoon of olive oil, ½ teaspoon of dried oregano, ½ teaspoon of garlic powder, a pinch of salt, 2-3 tablespoons of water (as needed).
Preparation:
1. Mix almond flour, flax and spices.
2. Add tomato puree and olive oil and stir.
3. Add water as needed until you get a dough.
4. Roll out the dough thinly between two sheets of baking paper.
5. Cut into squares or bars.
6. Bake for 15–18 minutes at 180°C until crispy.
7. Cool.
8. Store in a sealed jar*.
Storage notes:
1. In a sealed jar at room temperature: 5–7 days.
2. In a dry, dark place: up to about 10 days.
3. In the refrigerator: 7-10 days (they may soften slightly).
❄️ How to freeze tomato crackers?
1. Cool them completely.
They must be completely cold after baking. If they are even slightly warm, moisture will form and they will soften.
2. Dry briefly (optional, but recommended).
- Put them back in the oven for 5 minutes at 150-160°C, then cool completely again.
- This extends their shelf life in the freezer.
3. Divide.
Divide into smaller portions (for 1–2 snacks), so you don't defrost everything at once.
4. Packaging.
- put in a zip bag or freezer container
- expel as much air as possible
- you can insert a small piece of baking paper between the layers
5. Freezing.
Put in the freezer at -18°C.
📆 How long do tomato crackers last in the freezer?
- up to 2 months without loss of taste
- after that they are still safe, but less crispy
👨🍳 How to use tomato crackers after freezing?
- do not defrost at room temperature
- directly from the freezer to the oven for 5–7 minutes at 170°C, or
- in an air fryer for 3–4 minutes at 160°C.
They will be crispy like fresh again.
❌ The most common mistakes when freezing tomato crackers:
1. Freezing while still lukewarm
Creates moisture → they are rubbery later.
2. Underbaked enough before freezing.
If they are not completely dry, they lose their structure in the freezer.
3. Poor packaging.
- Air = ice + soft crackers.
- Always squeeze out the air.
4. Defrosting at room temperature.
- That is the biggest mistake.
- Always bake them briefly.
5. Opening the same bag frequently.
Moisture gets in every time → so portions.
✒️ How to store tomato crackers in the fridge (if you don't want to freeze them)?
How?
- put completely cooled crackers in an airtight container
- add a small paper towel to the bottom (absorbs moisture)
- keep away from foods with strong odors
How long do they last?
- 7–10 days in the refrigerator
- after that they are safe, but they lose their crunch
How do you get them back to crunch?
- oven 3–5 min at 160–170°C, or
- pan without oil 1–2 min per side
Using
- Hummus (classic or roasted vegetables)
- Guacamole or mashed avocado with lemon
- Baba ghanoush
2. With a meal
- With cream soups (tomato cream soup, creamy pumpkin soup, red lentil cream soup)
- As a substitute for bread with salads
- With grilled or roasted vegetables
- With dishes from a bowl (Buddha bowl, protein bowl or vegetable bowl)
3. As a healthy snack
- With olives or marinated mushrooms
- With dried tomatoes and nuts
- With olive oil + balsamic cream
4. For appetizers or serving guests
- With various vegetable spreads
- With tomato salsa
- With black olive tapenade
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