- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- Bake at 400°F for 10 minutes or until just beginning to brown and crisp. Transfer to a wire rack to cool. Repeat procedure with the remaining dough.
- When cooled completely, store in an airtight container.
Banner Image:
Conrad Milletcrackers.jpg
Ingredients:
½ cup sesame seeds
½ cup millet
1 tablespoon butter, softened
1 large egg, lightly beaten
1 tablespoon water
½ cup brown rice flour
1 tablespoon black bean flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Nutrition:
Calories: 80 , Total Fat: 3.5 g, (Saturated Fat: 0 g), Sodium: 105 mg, Carbohydrate: 9 g, Fiber: 1 g, Protein: 3 g
Course:
Soups & Appetizers
Dietary choice:
Vegetarian Gluten-free
Description:
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.
