Crackers are incredibly easy to make. All you need is flour and water. This one is made from a multigrain flour mixture of blue corn, amaranth, barley, and wheat. Mixing it with my hands, I added enough water for it to come together in a ball. I also added sea salt, sesame seeds, chopped blue corn kernels, and a touch of olive oil. I rolled it out as thin as possible with a wine bottle on ungreased tinfoil (a makeshift baking pan). One large sheet of cracker took about twenty minutes in a 350 degree oven. They were toasty, crisp, and fresh tasting -- perfect supports for a hijiki-avocado salad.
-Kenny
Crackers are incredibly easy to make. All you need is flour and water. This one is made from a multigrain flour mixture of blue corn, amaranth, barley, and wheat. Mixing it with my hands, I added enough water for it to come together in a ball. I also added sea salt, sesame seeds, chopped blue corn kernels, and a touch of olive oil. I rolled it out as thin as possible with a wine bottle on ungreased tinfoil (a makeshift baking pan). One large sheet of cracker took about twenty minutes in a 350 degree oven. They were toasty, crisp, and fresh tasting -- perfect supports for a hijiki-avocado salad.
-Kenny
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