Herb Infused Sorghum Crackers
Crunch into these delightful gluten-free sorghum crackers! 🌾✨
Herb Infused Sorghum Crackers
Made with wholesome ingredients like rosemary and carom seeds, these sprouted Sorghum crackers are crispy, flavorful, and guilt-free.
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Cooking Time
60 mins
Ingredients
2 cups sorghum flour
2 tbsp dry rosemary
1 tsp baking soda
1/4 cup melted ghee/cooking oil
1 tsp carom seeds (ajwain)
1 tsp fennel seeds (optional)
1 tsp sesame seeds
1 1/2 tsp salt
3/4 cup water
How to Make It
Boil the water and set it aside
In a bowl, mix sorghum flour, salt, and baking soda and ghee.
Use your fingertips to mix until you achieve a crumbly texture.
Add crushed rosemary, and all the seeds -carom, fennel, and sesame to the mixture.
Add the boiled water gradually to the flour mixture.
Use a spatula or spoon to combine the flour and water. You may need a little more water depending on the flour's quality.
Due to the absence of gluten, you cannot knead the dough; simply combine until it forms a cohesive dough.
Wrap the dough in cling wrap and let it rest for 10 minutes.
Preheat the oven to 180°C (350°F)
Take a sheet of cling film/parchment paper and place 1/4th of the dough on it, forming a round ball.
Press the dough slightly and cover it with another piece of cling wrap/parchment paper.
Roll out the dough between the sheets using a rolling pin until it's about 1/2 inch thick.
Use a cookie cutter or knife to cut the dough into desired shapes.
Line a baking tray with parchment paper and place the cut dough shapes on it.
Bake for 25-30 minutes or until golden and crispy.
Once baked, allow the crackers to cool completely on the tray to achieve maximum crispiness.
Enjoy these gluten-free sorghum rosemary crackers as a delicious and crunchy snack!