Sesame-Millet Crackers
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Kathryn Conrad
Most of us never think of making our own crackers but it's surprisingly simple. Store in an airtight container, to retain the crisp crunchiness.
ingredients
1/2 cup sesame seeds
1/2 cup millet
1 tablespoon butter, softened
1 large egg, lightly beaten
1 tablespoon water
1/2 cup brown rice flour
1 tablespoon black bean flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
1. Preheat oven to 400F.
2. Combine sesame seeds, millet and butter in a food processor or blender; process until a grainy paste forms (much of the millet will remain whole), scraping the sides of the food processor as needed. Transfer mixture to a bowl. Add egg and water to millet mixture, stirring until fully incorporated.
3. In a medium bowl combine the rice flour, black bean flour, baking soda, baking powder and salt. Add millet mixture to flour mixture; stir together until combined. Knead briefly in bowl to form a dough.
4. Divide dough in half; cover one half to prevent drying. Divide the remaining half into 16 portions and roll into balls. Working with one portion at a time, place on a lightly greased baking sheet and press flat with the heel of your hand. Repeat pressing until the dough forms a roughly 3-inch disk. Repeat with the remaining dough balls.
5. Bake at 400F for 10 minutes or until just beginning to brown and crisp. Transfer to a wire rack to cool. Repeat procedure with the remaining dough.
6. When cooled completely store in an airtight container.
Recipe courtesy of Kathryn Conrad.
makes: 32 crackers
