Nori And Two Seed Crackers Food

NORI AND TWO - SEED CRACKERS

Steps:

• Whisk together the flours, flaxseed, salt, ginger, sesame seeds and nori in a large bowl, set aside.
• In a medium pot, combine the water and oils and warm until barely simmering.
• Add to the flour mixture, beating well until a smooth dough forms.
• Cover with a towel and set aside for 2 hours.
• Preheat oven to 350F and line a large cookie sheet with parchment or silicone.
• Roll out the dough as thin as possible between two sheets of waxed paper, cut out as desired and place on the lined sheets. Dock with a fork.
• Bake 20-25 minutes. Cool completely on sheets.

NORI'S SEAWEED CRACKER

Steps:

• Stir together the yeast, 1 cup of water and the sugar in a medium bowl or in the bowl of a stand mixer . Set aside in a warm place to proof for 5 to 10 minutes.
• Stir 1 tablespoons olive oil in with the yeast mixture. Using your hands, or in a stand mixer with the hook attachment, stir in the flour and salt and knead until smooth, about 5 to 10 minutes.
• Place the dough in a clean, oiled bowl and cover loosely with plastic wrap. (The dough can be refrigerated overnight at this point before proceeding with the recipe.) Let the dough rise until doubled in size, about 1 1/2 hours.
• Place a baking stone or an upside-down cookie sheet in the oven and heat the oven to 350 degrees.
• Turn the dough onto a well-floured work surface. Flatten slightly and cut into eight pieces. While working with one piece, cover the remaining pieces so that they don't dry out.
• Roll the dough out, one piece at a time, as thin as an index card (about 10 inches in diameter), flipping and flouring the dough as needed to prevent sticking. The dough doesn't have to be in any specific shape, but will cook most evenly if rolled into even rounds or rectangles.
• With a fork, poke holes into each piece of dough every few inches and set each rolled sheet aside, loosely covered, as you work. When ready to bake, brush one side of the dough with a light coating of olive oil. Sprinkle the nori, shichimi powder and sesame seeds each on one-third of each piece of dough in stripes.
• Bake each piece of dough, topping side up, on the hot stone or cookie sheet. Do not flip. If the dough bubbles up, poke each sheet with more holes. Bake about 10 minutes, depending on the oven and cooking surface, until each cracker is golden and crisp. Cool, then break into irregular shapes for serving.

KETO SEED CRACKERS

Steps:

• Preheat oven to 300 degrees F.
• Place all the seeds, flour, salt and psyllium powder in a food processor and grind the seeds down to a uniform small size.
• Boil the 1 cup of water and make sure coconut oil is in liquid form if you refrigerate it. You should have one cup and a quarter of liquid.
• Pour ground seeds into a large mixing bowl.
• Pour boiling water into the seed mixture slowly, stirring as you pour. Mix thoroughly until all the liquid is mixed inches.
• Spread onto a 11X17 inch cookie sheet (Teflon or use some parchment paper to reduce sticking).
• Using a small roller, roll out the dough as thin as is possible. The thinner the dough, the crispier the cracker.
• Using the straight edge of a spatula, score the batter with straight lines in the dough until you have cracker size rectangles.
• Place crackers into the oven and set timer for 1 hour.
• Check crackers at 1 hour and if getting brown, turn off the oven and let the crackers cool slowly in the oven.
• When a bit cooler, finish cooling on a baking cooling rack to room temperature.
• Store in a sealed container and use with cheese, creamed cheese (plain or flavored), peanut butter for snacks, hummus, etc.

LOW CARB SESAME CRACKERS

Steps:

• preheat oven to 325 f.
• Combine all ingredients until you form a ball.
• with your hands roll dough into a log cylinder about 1.5 inches in diameter.
• slice with a sharp knife about 3-4 a inch.
• place rolls on parchment paper, leaving enough room to flatten.
• flatten into 2 inch circles.
• bake for 14-18 minutes until golden brown makes approimately 24 crackers.