Rye Caraway Crackers
Active time: 20 minutes
Total time: 1 hour
Serves: 8-12
Making your own crackers is easier than you think! These wholegrain crackers are packed with caraway seeds, a favorite staple food of Queen Esther’s! Layered with creamy ricotta, honey, and almonds, this impressively simple recipe is guaranteed to please!
Equipment
Rolling pin
Ingredients
1 cup rye flour
1 cup whole wheat flour
½ tsp baking powder
2 tbsp flax seeds ground
2 tsp caraway seeds
¼ tsp sea salt
2 tbsp olive oil
½ - ¾ cup water
To serve:
½ cup ricotta
2 tbsp honey
2 tbsp chopped almond
1 tsp rosemary
Preparation
Preheat the oven to 325°F.
In a large bowl, combine rye flour, whole wheat flour, baking powder, flax seeds, caraway seeds, and sea salt.
Add oil and water slowly, mixing to form a firm dough. If it is too sticky, add 1-2 tbsp more flour. Knead for 2-3 minutes, or until incorporated.
Transfer the dough to a floured piece of baking paper. Divide dough into 3 even portions. Roll each portion very thin (1/16th inch thick, if possible). Transfer the dough and baking paper to a tray. Gently score the crackers using a paring knife.
Repeat rolling with all the dough.
Transfer to the oven, baking for 15-17 minutes or until crisp and golden. Remove from oven and let cool completely.
Break into smaller pieces.
Top with ricotta, honey, almonds, and rosemary.
Enjoy!