Betty Bossi Cracker Roller Instrucciones Y Recetas página 10

Gluten-free beet crackers
31/3 cups Buckwheat flour
3 oz Black Sesame seeds
2 Tbsp Horseradish, finely grated
1 Tsp Salt
1 Tsp Baking powder
1 cup Beet Juice
1 Tbsp Canola oil
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Preparation: approx. 15 min. | Baking: approx. 18 min.
1. Mix the flour with all other dry ingredients
in a bowl. Add beet juice and oil, and knead
to a soft, smooth dough. Let it rest for approx.
30 min.
2. Roll out the dough on a floured surface
into approx. 1/8 inch thick rectangles. Roll
the Cracker Roller across the dough while
applying firm pressure. Place the imprinted
dough strips on baking sheets, lined with
parchment paper.
3. Baking: approx. 40 min. in the oven
preheated to 400°F. Remove the baking
sheets, cool slightly, then break up the
crackers, and cool them completely on a
nonstick cooling rack.
Shelf-life: approx. 1 week in a sealed jar.