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Last time when I prepared the wheat crackers, my hubby liked it so much. He prefers salted snacks rather than the sweet one’s. So I thought of making it again. This time in my Indian grocery shopping , I had purchased Ragi flour, Corn flour, Soya flour 😛 All of them were around 1 $, so I couldn’t resist buying 🙂 So here is the multi grain version, with the twist of spinach. My hubby is crazy of spinach. He got a 2.5 lb baby spinach pack. What can I do with so much of spinach? So I am trying to use it in everything possible 😛
In the recent days , I have got influenced by Chitra , she uses flax seeds in many of her recipes. When I was in India, my grandpa used to tell me that flax seeds are such wonderful seeds for a good health, need to get it and use it. Well, we did search and did not find it in my place. Even in Bangalore I couldn’t find them 😦 Finally he got it in some super market in Chennai, by the time I moved to US 🙂 Here in US I found lots of flax seeds in any market, but still didn’t know how to use it. After seeing Chitra I decided to add it somehow in my recipes, so here is the start 🙂
Whole Wheat Flour : 3/4 cup
Ragi Flour/Millet Flour : 3/4 cup
Sorghum Flour/Jowar Flour : 3/4 Cup
Salt : 3/4 tablespoon
Baking Powder : 1/2 teaspoon
Cumin Powder : 1/2 teaspoon
Carom Seeds/ Ajwain/Omum : 1/2 teaspoon
Olive Oil : 5 tablespoons
Flax seeds : 1/4 cup
Sesame Seeds : 1/4 cup ( I used a little less than 1/4 cup)
Spinach pureed : 1 cup
- Mix all the flour together, with salt, cumin powder, carom seeds, baking powder.
- Add 1/2 amount of olive oil to the flour and mix.
- Next slowly add the spinach puree and mix the flour. Make it to a nice dough.
- Add the flax seeds and sesame seeds mix well. Pour the remaining oil and form a nice dough.
- Rest the dough for 15 mins and have it covered to avoid drying.
- Mean time preheat oven to 350 F
- Nicely butter the baking sheet and get it ready.
- After 15 mins divide the dough to 3 portions. Roll the partitioned dough with any flour and form a nice round. Make it to a medium size thickness.
- The edges would crack, because of the Sorghum flour, just don’t worry about it. With the hand pinch the edges and continue to roll.
- Cut them in to pieces and arrange them in the baking sheet.
- Bake it for 15 mins. Take out the baking tray and flip sides.
- Bake for another 15 mins. Once done cool it for 10 to 15 mins.
Now the crackers are ready. A healthy snack ready for tea time 🙂
You can make roti’s/ Chapathi with this flour also. I made a chapathi with the remaining flour, added little oil to cook. It turned yummy 🙂
You can also fry them, but I prefer baking.
Any other flour can also be mixed like chickpea flour, corn flour.
If you do not want to use Spinach, you can just use water to mix the dough. If you can use hot water and mix with spatula, the dough would be perfect to roll.
A tablespoon of honey can be added to get a sweet taste along with this.