So I met a lovely set of women last week and they have come together to work and build a corpus through which they provide women entrepreneurs in rural areas with zero-interest loans. It is great to receive the opportunity to meet such amazing networks of individuals that are changing lives. They are transforming the world quietly and yet powerfully. These are the stories we want more of. These are influencers who need to be applauded. Rather than someone whose main claim to fame is a certain number of followers in any platform.
In their get-together I was invited to talk to them about my personal journey and also share insights about healthy baking. I baked these 4-flour Spinach Methi crackers for them to taste and discover the world of healthy baking! Flours – wholewheat, rice, jowar, gramflour.
Such a vibrant community and so much warmth. My little girl had come along with me and I loved how all of them made her feel a part of the whole thing.
Rice flour –1/2 cup
Whole Wheat Flour – 1/2 cup
Besan / Gramflour– ½ cup
Jowar – 1/2 cup
Salt – As per taste
Oil– 1/3 cup
Washed and chopped spinach – According to taste
Kasuri Methi– 2-3 tbsp
Roasted Jeera – 1-2 tsps
Red chilly powder and home made garam masala as per taste
Preheat the oven to 170 C. Line the baking tray with parchment or grease with oil. Whisk the flours, salt and spices together in a bowl and set aside. Add the oil and rub it in. Add the spinach, methi and roasted cumin/ jeera. Add warm water to bring the dough together. Leave the dough for 30 minutes to rest.
Roll the dough really thin and cut with any cookie cutter. Place on baking tray and bake for about 12-15 minutes at 170 degrees C until it browns on the top and becomes crisp.
Cool on a wire rack and transfer to an air-tight jar when completely cooled.