Tahoon Cracker

Ingredients (for 6 crackers)

• 30 gr Tahoon Cress pulp
• 30 gr Tahoon Cress oil (recipe)
• 175 gr patent flour
• 2 tablespoons of seasam seed
• 2 tablespoons of poppy seed
• 1 teaspoon of salt
• 120 gr water
• 6 tablespoons of sunflower seeds

Method

• Mix 30 gr of Tahoon Cress pulp with 30 gr of Tahoon Cress oil
• Pour all ingredients in a bowl (without the sunflower seeds)
• Knead the dough for 3 minutes
• Sprinkle flour on a cutting board and roll the dough through the flour
• Cut the dough in 6 pieces
• Knead the dough balls and sprinkle a little bit of flour on top of the dough balls
• Sprinkle flour on a hand roller
• Make the dough flat by using the hand roller ( 1mm)
• Add sunflower seeds on top of the flattened dough and roll again with hand roller
• Preheat the oven to 175 degrees
• Bake the crackers in the oven for 15/20 minutes
• Take them out of the oven, if necessary, cut them in smaller pieces
• Serve with the Butternut Coconut Soup (recipe).

Recipe: Eric Miete