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 promešaj.
3. Dodaj vodu po potrebi dok ne dobiješ 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.
4. Razvuci testo tanko između dva papira za pečenje.
Treba razvući što tanje, oko 2–3 mm, da bi krekere kasnije mogli da postanu hrskavi u rerni. Ako su deblji, ostaju mekani unutra.
5. Iseci na kvadrate ili štanglice.
Peci 15–18 minuta na 180°C dok ne postanu hrskavi.
6. Ohladi ih.
Čuvanje:
Cuvaj u zatvorenoj tegli.
Kada se ohlade i čuvaju u dobro zatvorenoj tegli, krekere možeš čuvati do 5 dana. Nakon toga mogu početi da gube hrskavost.
Koliko se dobije krekera?
Od ove količine sastojaka dobije se približno:
Količina: Oko 20–30 krekera, u zavisnosti koliko tanko razviješ testo i na koju veličinu ih sečeš.
Veličina:
A) Ako razviješ testo na debljinu 2–3 mm i sečeš:
1. Kvadrate 4 × 4 cm → oko 25–30 komada.
2. Pravougaonike 3 × 5 cm → oko 20–24 komada.
3. Manje zalogaj krekere (3 × 3 cm) → i do 35 komada.
B) Ako ih praviš deblje (4–5 mm), dobićeš manje komada, oko 15–18, i biće više hrskavi spolja, a mekši unutra.
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 mix.
3. Add water as needed until you get a dough.
You don't need to knead for a long time. Just until the ingredients are nicely combined into a homogeneous dough, about 1-2 minutes by hand or with a wooden spoon. Mixing 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 stretch. It should not be too runny or dry and crumbly. Adding 2–3 tablespoons of water as needed you will get the right texture.
4. Roll out the dough thinly between two sheets of baking paper.
You should roll it out as thin as possible, about 2–3 mm, so that the crackers can later become crispy in the oven. If they are thicker, they will remain soft inside.
5. Cut into squares or bars.
Bake for 15–18 minutes at 180°C until crispy.
6. Cool them.
Storage:
Store in a sealed jar.
Once cooled and stored in a tightly sealed jar, the crackers can be stored for up to 5 days. After that, they may start to lose their crunch.
How many crackers do you get?
This amount of ingredients yields approximately:
Quantity: About 20–30 crackers, depending on how thin you roll out the dough and what size you cut them into.
Size:
A) If you roll out the dough to a thickness of 2–3 mm and cut:
1. 4 × 4 cm squares → about 25–30 pieces.
2. 3 × 5 cm rectangles → about 20–24 pieces.
3. Smaller bite-sized crackers (3 × 3 cm) → up to 35 pieces.
B) If you make them thicker (4–5 mm), you will get fewer pieces, about 15–18, and they will be more crispy on the outside and softer on the inside.
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