When a lovely memory on Facebook popped up from a couple of years ago it made me realize how that recipe was not on my blog. It also gave me a sense of pride about the journey this blog has made in 2018 itself. I can happily say that this is the only purely healthy baking blog in India – not a general cooking or food blog , nor a baking blog.

Each recipe has been designed to focus on it being both – Healthy and Baked. I love being a specialist, even though within that context, I am highly experimental when it comes to the range of healthy ingredients. When it comes to different flours or natural sweeteners, I am happy to expand my range of knowledge !

So here is a look at that recipe that didn’t make it to the blog up until now. These are still one of my go-to healthy crackers – 3 flours used for these Methi-spinach butter biscuits made wafer thin. No APF. No refined white sugar.

Recipe –

Rice flour –1/3 cup

Whole Wheat Flour – 1/2 cup

Besan / Gramflour– ½ cup

Salt – As per taste

Butter, softened – 1/3 cup

Thick Yogurt (at room temperature) – 2 tbsp

Washed and chopped spinach – According to taste

Kasuri Methi– 1 tbsp

Roasted Jeera – 1 tsp

Red chilly powder as per taste

1/2 tsp mix of roasted cloves and big elaichi ( powdered)

Preheat the oven to 180 C. Line the baking tray with parchment or grease with butter. Sift the flours, salt and spices together in a bowl and set aside. Add the softened butter and knead. Add the spinach, methi and roasted cumin/ jeera. Add the 2-3 tbsp curd.

Roll the dough really thin and cut with a pizza cutter into this shape. Place on baking tray and bake for about 15 minutes on one side. Turn all the pieces over and bake for another 10 minutes or until it browns on the top and becomes crisp.

Cool on a wire rack and transfer to an air-tight jar when completely cooled.