Ingredients:
150g
tapioca powder
100g
sesame seeds
100g
sunflower seeds
100g
minced hazelnut
300g
flax seeds
1,2L of
water
3
rosemary branches
1
teaspoon of salt
Instructions:
Put rosemary branches and water in pot and let it boil. Let
it cool down and drain water from rosemary branches. Put tapioca, salt and
water into blender and blend it well.
Mix other ingredients in big bowl and then add blended
mixture. Mix everything and let it rest for one hour.
Heat up the oven on 200°C. Use spoon for making little thin circles on baking paper or just spread it over the whole baking sheet. Bake the crackers until they get crispy.
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