Sorghum Flat Bread Crackers
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- Опубліковано 16 вер 2024
- Sorghum Flat Bread Crackers …
When I want a quick snack for my family this is the recipe they are always happy to see come out of the oven. When you want a treat with a few compliant carbs this cracker fits that need.
These Sorghum Flat Bread Crackers are great to add to a charcuterie board or nice to have stored away in your pantry. Add a little goat or sheep cheese, walnut butter, my Olive Tapenade or my Sardine Pate on top of these crackers for a yummy healthy treat.
Ingredients:
1 cup Sorghum Flour
1 tsp Baking Powder
1 tsp Salt
1 Egg
2 TBL Extra Virgin Olive Oil
1 cup Water
Cookie sheet with sides
Parchment paper cut to fit cookie sheet
Directions:
Mix dry ingredients in a container that you can easily pour from.
Beat egg with EVOO and add to dry ingredients.
Slowly add the water. you want your batter to be thinner than pancake batter but not as thin as crepe batter. (Reference the recipe video)
You may need to use the entire cup of water or slightly less. start with 1/2 of the water and keep adding until the batter is the right consistency.
Pour 1/2 of the batter on one side of the cookie sheet and repeat on the opposite side.
You can add seeds or any type of seasoning after you have poured the batter.
Bake @ 350 for 20-25 minutes remove from oven and flip the crackers.
Reduce the heat to 225-250 return to the oven and let them finish drying out in a cooler oven so they don’t get too dark. Be patient it takes a while but the end result is a nice crisp cracker that you can break up into desired sizes.
Other Lectin Free solutions Links that go great with these crackers:
Olive Tapenade: • Olive Tapenade
Sardine Paté: • Sardine Paté 2
Cool and store in a covered container so they remain crisp
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Website (currently under construction): lectinfreesolutions.com
Thank you!
These look easy for the simple fact I don’t have to roll out the dough. I’m going to try these. Thank you!
Exactly!
Going to try this today!
Cant wait!
How long you bake after flipping and reducing temp. to 250 degrees ?
I'd love to make sorghum crackers...but don't eat egg. How can I modify this as I love (and have) sorghum.
thanks
You can make them without egg. You can add a bit more oil or a bit of yogurt to replace the egg. They maybe a little crunchier, but it works.
But you dont eat egg?
I eat yolks, not whites. You can make these without eggs or with an egg replacer. Sometimes egg whites sneak into bites of things here and there and don’t give me too much trouble, but I do my best to avoid them. Thanks for watching out for me♥