|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Paul Buckless blog 04/01/2004||Added: Feb 19, 2008 at 03:42 AM|
A very satisfying snack on it’s own with a beneficial glass of red, it would make a terrific cracker to use with dips and an ideal alternative to a bowl of potato chips.
How to make it:
- 1-1/2 cups light buckwheat flour
- 1/4 cup arrowroot powder
- 1/4 cup sesame seeds
- 1/2 teaspoon sea salt
- 3-1/2 Tablespoons light olive oil (divided use)
- soy sauce
- 20 minutes and the quantity makes about 100 small crackers.
- Preheat oven to 425°F or 220°C.
- Combine flour, arrowroot powder, sesame seeds and salt in a medium bowl.
- Starting with a spoon, and eventually using your fingers, rub in 3 tablespoons of oil.
- Gradually add about 2/3 cup of water to form a soft workable dough. Add a little more water if dough does not stick together.
- Knead lightly.
- On a well floured board, roll out half the dough at a time very thinly.
- Brush dough with 1/2 teaspoon of additional oil (mix a little soy sauce with the oil) and sprinkle with a little sea salt.
- Cut crackers into rectangles or any shape desired. Place on baking sheet.
- Bake for 6 to 8 minutes, or until lightly browned. If thinner crackers turn brown first, remove them and continue cooking the rest.
- Cool on wire racks and store in an airtight container. These will actually keep for 3 to 4 weeks in an airtight container although I have only managed to keep them for that length of time on one occasion.