Sastojci: 100 g bademovog brašna, 20 g tapioka brašna (ili kukuruznog skroba), 30 g mlevenog lanenog semena, 2 kašike gustog paradajz pirea, 1 kašika maslinovog ulja + 1 kašičica za premaz, ½ kašičice suvog origana, ½ kašičice belog luka u prahu, prstohvat soli, prstohvat dimljene paprike u prahu (opciono), 2–3 kašike vode (po potrebi).
Priprema:
1. U velikoj činiji pomešaj bademovo i tapioka brašno sa mlevenim lanenim semenom, origanom, belim lukom, solju i dimljenom paprikom.
2. Dodaj paradajz pire i maslinovo ulje i promešaj.
2b. Postepeno dodaj vodu dok ne dobiješ kompaktno, a ipak malo lepljivo testo.
Ne treba dugo mesiti. Samo dok se sastojci lepo povežu u homogeno testo, oko 1–2 minuta rukom ili varjačom. Predugo mešenje može učiniti testo previše gusto ili uljasto jer bademovo brašno brzo upija masnoću.
Testo će biti mekano i malo lepljivo kada se meša, ali dovoljno čvrsto da se oblikuje i razvuče. Ne sme biti previše tečno niti suvo i mrvičasto. Dodavanjem 2–3 kašike vode po potrebi dobijaš pravu teksturu.
3. Testo stavi između dva lista papira za pečenje i razvuci na tanko, oko 2 mm debljine.
Treba razvući što tanje, oko 2–3 mm, da bi krekere kasnije mogli da postanu hrskavi u rerni. Ako su deblji, ostaju mekani unutra.
4. Po želji, premaži tankim slojem maslinovog ulja za dodatnu hrskavost i sjaj.
5. Iseci testo na kvadrate ili pravougaonike željene veličine.
6. Peći u prethodno zagrejanoj rerni na 160–170°C 15–20 minuta, dok krekeri ne postanu zlatni i hrskavi.
7. Ohladi potpuno na rešetki – krekeri će dodatno očvrsnuti dok se hlade.
Čuvanje:
Cuvaj u zatvorenoj tegli.
Kada se ohlade i čuvaju u dobro zatvorenoj tegli, krekere možeš čuvati do 2-3 dana. Nakon toga mogu početi da gube hrskavost.
Napomene i benefiti:
- Laneno seme daje omega-3 masne kiseline i vlakna, što pomaže varenju i sitosti.
- Bademovo brašno je bogato vitaminom E i zdravim mastima.
- Dimljena paprika i origano pojačavaju ukus bez dodatka soli ili veštačkih pojačivača.
- Krekeri su bez glutena i pogodni za lagane doručke, užine ili predjelo sa namazima.
Koliko krekera se dobije?
Kvadrati 4 × 4 cm
- Tanko testo (2 mm) ~ 25 krekera
- Deblje testo (4–5 mm) ~ 12–13 krekera
Pravougaonici 3 × 5 cm
- Tanko testo (2 mm) ~ 26 krekera
- Deblje testo (4-5 mm) ~ 13 krekera
Mali zalogaj krekeri 3 × 3 cm
- Tanko testo (2 mm) ~ 44 krekera
- Deblje testo (4-5 mm) ~ 22 krekera
Napomena:
- Ovo su približne brojke – zavisi koliko tanko razviješ testo i koliko precizno seces krekere.
- Deblji krekeri će biti manje hrskavi, pa je najbolje za užinu ili punjene krekere.
- Deblji krekeri će biti mekši u sredini i manje hrskavi, pa se preporučuje pečenje duže na nižoj temperaturi (160°C, 20–25 minuta) da se unutrašnjost potpuno osuši, a spolja ostane zlatno hrskava.
Napomena
Imala sam isti recept od pre par meseci, pa sam ovaj malo promenila.
Ingredients: 100 g of almond flour, 20 g of tapioca flour (or corn starch), 30 g of ground flaxseed, 2 tablespoons of thick tomato puree, 1 tablespoon of olive oil + 1 teaspoon for coating, ½ teaspoon of dried oregano, ½ teaspoon of garlic powder, a pinch of salt, a pinch of smoked paprika powder (optional), 2-3 tablespoons of water (if necessary).
Preparation:
1. In a large bowl, mix almond and tapioca flour with ground flaxseed, oregano, garlic, salt and smoked paprika.
2. Add tomato puree and olive oil and mix.
2b. Gradually add water until you get a compact, but still slightly sticky dough.
You don't need to knead for a long time. Just until the ingredients are well combined into a homogeneous dough, about 1–2 minutes by hand or with a mixer. Kneading for too long can make the dough too thick or oily because almond flour absorbs fat quickly.
The dough will be soft and slightly sticky when mixed, but firm enough to shape and roll out. It should not be too liquid nor dry and crumbly. Add 2–3 tablespoons of water if necessary to get the right texture.
3. Place the dough between two sheets of baking paper and roll out thinly, about 2 mm thick.
You should roll it out as thin as possible, about 2–3 mm, so that the crackers can become crispy later in the oven. If they are thicker, they will stay soft inside.
4. If desired, brush with a thin layer of olive oil for extra crunchiness and shine.
5. Cut the dough into squares or rectangles of the desired size.
6. Bake in a preheated oven at 160-170°C for 15-20 minutes, until the crackers become golden and crispy.
7. Cool completely on a wire rack – the crackers will harden further as they cool.
Keeping:
Store in a closed jar.
Once cooled and stored in a well-sealed jar, you can store the crackers for up to 2-3 days. After that, they can start to lose their crispiness.
Notes and benefits:
- Flaxseed provides omega-3 fatty acids and fiber, which helps digestion and satiety.
- Almond flour is rich in vitamin E and healthy fats.
- Smoked paprika and oregano enhance the taste without adding salt or artificial enhancers.
- Crackers are gluten-free and suitable for light breakfasts, snacks or appetizers with spreads.
How many crackers do you get?
1. Squares 4 × 4 cm
- Thin dough (2 mm) ~ 25 crackers
- Thicker dough (4–5 mm) ~ 12–13 crackers
2. Rectangles 3 × 5 cm
- Thin dough (2 mm) ~ 26 crackers
- Thicker dough (4-5 mm) ~ 13 crackers
3. Small bite crackers 3 × 3 cm
- Thin dough (2 mm) ~ 44 crackers
- Thicker dough (4-5 mm) ~ 22 crackers
Note:
- These are approximate numbers – it depends on how thin you roll out the dough and how precisely you cut the crackers.
- Thicker crackers will be less crunchy, so they are best for snacking or filled crackers.
- Thicker crackers will be softer in the middle and less crispy, so it is recommended to bake them longer at a lower temperature (160°C, 20–25 minutes) to completely dry out the inside and leave the outside golden and crispy.
Note:
I had the same recipe from a few months ago, so I changed this one up a bit.
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