Pc Beet Crackers
Karriem Drewery
This beet crackers recipe is perfect for when you want a crunchy snack while on a gluten free, dairy free, vegan or clean eating diet. And the best part, even toddlers and picky eaters will enjoy them too!
This is a fairly simple and quick recipe, pureed beetroot makes up 50% of the ingredients. To make it you just need to steam a large beetroot or you can use a raw one, but I found that cooking a bit makes a smoother dough.
Really great crackers! I used rice flour in place of the sorghum and added more garlic powder, but they were a hit for everyone in the family. I enjoyed mine plain and with avocado! Thank you for the recipe.
Hi there! Well, I had beets fresh from the local organic farm, but didn't quite know what to do with them as I'm not a beet person. Your recipe appeared and I tried it. I only baked half the dough to see if I'd like them. I wasn't fond of the flavor, so added other seasonings (miso, chives, garlic, etc.) to the other half. Topped with a little egg wash and sprinkled with Himalayan pink sea salt. Better! A note for lectin-free folk: I substituted psyllium husk for the chia seeds, as chia is chock full of lectins. It worked great!!
This recipe was originally published in my book, Freeze Fresh. I love to grow and freeze beets every year, and my preferred method is to steam them, peel, then pure in a food processor. I freeze the beet pure, and there it sits ready in the freezer for making these crackers whenever I want. For more unique and interesting ways to freeze your produce, check out my book!
The dough should be fairly smooth, not sticky so you can easily roll it out on a piece of baking paper. Buckwheat tend to absorb more liquid so the dough will dry a little bit more after mixed. The baking time may vary depending on the oven and thickness of the crackers, but it should be about 20 minutes.
Hi
My first batch of this is in the oven. I added some pumpkin seeds also. But my dough was too floury with your amount of water+oil. Could you take a picture (or a video) or how the dough should be like?
I love homemade crackers, as they are easy, fast and always so delicious. So I thought that I would spruce them up with the color and flavor from beets. I actually wanted to use the purple beets, but believe it or not, I could not find a fresh purple beet in three stores- so red it was! (However, I still think that beautiful berry-purple tone would be really pretty)
The crackers taste of the sharp white cheddar cheese, the earthy beets and a hint of shallot flavor. Sprinkled with a touch of kosher salt, they are really good and great for snacking or entertaining. I served these the other night as a quick appetizer paired with chevre, grapes, figs and pears- delicious and pretty!
Roll out crackers (with a little bit of flour) really, really thinly! The thinner they are rolled, the crispier (and the better!) they will turn out. I used a wavy pizza cutter to cut these into squares, and I got 48 out of the batch, but cut them in whatever shape you want.
Why didnt I think about this? I hear exactly what youre saying and Im so happy that I came across your blog. You really know what youre talking about, and you made me feel like I should learn more about this. Thanks for this; Im officially a huge fan of your blog
But, although I first came across them in Indian cuisine, these days I love them in all sorts of things. Sausage rolls with apple, onion and fennel, sprinkled with nigella seeds, were especially good last Christmas.
Presumably due to the extra moisture content brought by adding vegetable matter, I found that Beetroot Crackers took longer to cook than my regular homemade crackers. Around twenty-five minutes instead of fifteen.
With their great flavour, I think Beetroot Crackers with Nigella Seeds are lovely eaten on their own. But you can enjoy them as you would any other cracker: with cheese, dips or spreads. Or eat alongside soup instead of croutons or bread.
Today is Secret Recipe Club day! Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month, I was assigned the blog Enriching Your Kid, a blog by a stay at home mom, which is full of healthy recipes to help you enrich your kids. I have no kids to enrich, but I sure do like to enrich myself!
These crackers look awesome! I would never have though to mix beets and sage, but I bet they are so great together! I just bought a small sage plant and I guess I forgot to water it because I looked at it yesterday and it is all wilted and dry
? I need to go out and buy another one so I can make these crackers!
Using red lentil flour enhances the nutritional value of these crackers. I compared the nutrition facts of Red Lentil, Beet, and Flax Crackers to those of a popular brand of gluten free brown rice crackers that I sometimes buy and they have 2x the amount of protein and over 3x the dietary fiber per serving!
Red lentil flour is not widely available in grocery stores but you can find it online or you can buy red lentils, which ARE widely available, and make you own flour using the dry grains container of a Vitamix or a grain mill. I use a Vitamix to grind my lentils and store the flour in a mason jar in the refrigerator.
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This impressive red hummus can be prepared in advance and is perfect to be served as appetizer with crackers or pita bread. I prepared this with fresh beets, but if you are running out of time I can imagine that it is possible to prepare this with vacuumed boiled beets.
Mathri (cracker) is a traditional classic North Indian afternoon tea time snack. It is made with all-purpose flour aka maida and wheat flour or semolina. A generous amount of ghee (clarified butter) or oil is added to the dough to make mathris crispy and flaky.
These are simple and still packed with the flavors in the form of carom seeds and the aromatic fenugreek leaves. Yes, they have fenugreek leaves and carom seeds to take these bites to a new aromatic flavor profile.
I have never had a beet mathri anywhere. But my exploring self, pampered me to do so. And outcome was these bright pink beauties. So I added beet juice to the flour, which makes it even more healthier. They not only look gorgeous but taste awesome too.
Mathris (crackers) are great with a hot cup of tea or coffee. But if you want to give an added flavor punch to your taste bulbs, then eat these with some mango pickle or chutney. Uuummm, the heavenly taste that your taste buds would experience is just beyond YUM.
Take a large mixing bowl. Add all purpose flour, wheat flour, carom seeds, black pepper, salt, fenugreek leaves, baking soda and 3 tbsp oil. Mix everything well while rubbing the oil evenly in the flour with your fingertips.
As a bestselling cookbook author and acclaimed food photographer, I bring over 20 years of gourmet cooking experience tomy work. My profound passion for cooking, food styling, and photography has not only defined my career but also led tothe birth of My Ginger Garlic Kitchen Recipes. On this website, I aim to inspire culinary excellence andcreativity, offering a treasure trove of delicious and flavorful recipes and professional food styling insights. Join me onthis delicious journey to elevate your home cooking to gourmet standards.
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Speaking of which, this beautifully sweet, deliciously deep magenta coloured dip, is one of the dishes from the Middle Eastern inspired Christmas party menu workshop that I hosted in December. It formed part of a festive jewel coloured mezze that we all devoured with a glass of pink cava after everything was prepared. I will be sharing more of those recipes with you over the next few weeks.
Trim off the leaves, leaving about 2 inches of stalk attached and leave the root on. Cut into halves or quarters if large. Preheat the oven to 200 C and line a baking tray with baking paper. Lay the beets on the tray, drizzle with olive oil, season with salt & black pepper and some fresh or dried thyme leaves. Roast until tender all the way through. 30 mins to an hour depending on size. Leave to cool then cut off the stalks and roots and rub the skins off with kitchen paper.
Roughly chop the beetroot and put half of it along with half of the chickpeas in a food processor and blend until finely chopped, scraping down the sides as necessary. Add the rest of the beetroot (saving some finely chopped for garnish) and the rest of the chickpeas and blend again to a paste, scraping down the sides.
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