Carrot Crackers

If you decide to bake healthy stuffs with healthy ingredients, nothing is gonna stop you. You just need to be ready to experiment and play around with ingredients, flavours and pairing. Once you understand the role of each ingredient in a particular bake, life is quite easy. So, when hubby decided to go and meet accha and amma this weekend, I decided to bake this healthy crunchy crackers for acccha. He loves to have something crunchy munchy along with this evening tea 🙂 Honestly speaking, I am a bit sceptical about sharing

such healthy bakes with all, as most of the people are used to the store bought fat loaded and preservatives rich cracker biscuits. And obviously, when you use healthy flours, less fat, it might not be a melt in the mouth texture. Nevertheless, I should say that I am quite satisfied with the taste and texture.

If you do not have barley flakes, use same weight of oats (I reiterate, weight and not volume). If the dough appears too dry, add some oil or butter or even grated cheese. Roll the dough thin and of uniform size and thickness. Please check after 16-18 minutes as each oven behaves differently. It will burn very fast.

As always I have used my 240 ml cup. Feel free to add spices of your choice. For more such savoury cookies and crackets, please click here. And since its almost winter time and time for those perfect juicy red carrots, click on this link to get more carrot recipes like carrot kheer, halwa, paratha, raita, soup, rice, bread, cookies, cake etc. Till then, stay happy stay healthy 🙂

Ingredients:

• Whole wheat flour 65 gm (1/2 cup)
• Barley flakes 25 gm (1/2 cup)
• Oats 70 gm (1/2 cup)
• Salt to taste
• Chilled butter 25 gm
• Curd 1 tbsp
• Carrot 1
• Chopped coriander leaves 1 tbsp
• Red chili flakes to taste
• Sesame seeds 2 tsp

Method:

• Pulse the barley flakes and oats into a coarse powder.
• Mix this along with the whole wheat flour.
• Add salt, red chili flakes and sesame seeds and mix well.

• Grate the chilled butter or cut it into small pieces and rub it into the flour mixture till it becomes sandy in consistency.

• Add a tablespoon of curd, grated carrot and finely chopped coriander leaves.

• Mix everything and knead gently to form a semi tight dough. If required add a spoon of oil or butter to bring the dough together. Do not knead too much.

• Refrigerate the dough for atleast half an hour.
• Preheat the oven at 150-160 degree Celsius for around ten minutes.
• Line a baking tray with parchment paper.
• Take a big gold ball size dough and roll it between two layers of parchment paper.
• Roll into a thin paratha like disc.

• Cut it into desired shape using cookie cutters.
• Arrange them neatly on the baking tray.
• Prick holes on them using a toothpick or fork.

• Bake these for around 20-22 minutes or till it looks golden on top.
• Remove the tray from the oven and allow the crackers to cool in the tray for 4-5 minutes.
• Transfer onto a wire rack and cool completely.
• Store in airtight containers and enjoy with your evening cuppa or with a dip of your choice.