Vegan 4-Flour Spinach Methi Crackers

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.

Photo Credit – Women Orbiting Women – WOW Kitty

Recipe –

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

Method –

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.

5 comments

  1. Thank you Heena for your kind words:) Gramflour is already gluten-free so that you do not have to substitute. For Wholewheat flour you can simply increase the proportion of jowar itself or use bajra. Either should be fine. Love, Simran

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      • Ok, yes tapioca or potato starch is good but 1/2 cup of that might not be the best option here. Try to use another flour then like buckwheat or quinoa which is naturally gluten-free. But that would mean a lot of strong tasting flours in one bake – if your son is fine with that, its perfect. Else try to increase the proportion of the 3 other flours.

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