This recipe is a Christmas gift for Doctor Gisela Heldt who is often vegan cooking in courses with patients. She made the starch free bread a good many times which really tastes extremely good, much better than anything you can buy (if you even can get it), but it is not so easy to store and to keep fresh. Even if you put it into a tightly sealed container it will become after some time a little bit mushy. When I bake it I always slice and freeze it, take out what I am going to eat and toast.
Preheat oven to 175 ° C (when the dough is ready to bake).
Combine all dry ingredients and all liquid ingredients (whisk pumpkin seed butter, oil and water together). Add the water-oil mixture to the dry ingredients and mix well until the dough becomes thick. If it is to thick add 1 – 2 tsp water.
Make a ball and let it sit for 2 hours.
Divide the dough into 8 similar pieces. Make patties and flatten them. Not too flat as they soon become dry and very crispy in the oven.
Put baking paper on the tray and grease. Bake for 20 minutes. In my oven the crackers are ready and crispy after this time. If yours are not – flip them and bake for another 5 – 10 minutes.
If you bake more of these and there are some pieces left (something I really cannot imagine) you can keep them anywhere – even on a dish in the kitchen.
Let cool, serve with Avocado Cream Medici and enjoy with a friend or with another related person.
Last time I took the crackers for breakfast (s. photo) with organic margarine, parsley, dried thyme, paprika and tomatoes.
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