Snacking and Gluten-free Vegan Tomato Mint crackers

Snacking is something that has risen exponentially in the pandemic induced “every works or studies from home” situation! No one ever thought that what was supposed to have been perhaps a month or two of staying indoors will turn into months, and then a year and now the second year too. Those who became gourmet cooks or home chefs are

So parents are at the end of their tether when they have to think of delicious, nutritious and quick snacks. Children are easily bored with similar things to eat daily.

So these gluten-free vegan Tomato Mint crackers were born out of as usual some leftovers that needed to be used up, some fresh home grown mint that needed to be tried out and two children who have been clamouring for something savoury and super crisp.

The flour is a mix of dry roasted and ground steel cut oats, sunflower seeds, flax seeds and melon seeds.

I did this as an experiment to see how it would going to be received by them. And well, its all over. They are a superb replacement for store bought additive laden chips, nachos and something that kids and adults are both likely to love the crunch in!

Recipe –

50 gms steel cut oats

5-7 gms flax seeds

5-7 gms melon seeds

5-7 gms sunflower seeds

Salt, dried basil and pepper as per your preference

Chopped mint leaves

2 tbsp home made tomato paste

Method –

  1. Dry roast the steel cut oats and grind them finely.
  2. Dry roast the seeds for a few seconds only ( 7-10 seconds) and then grind them.
  3. Mix the above two sets of flours well.
  4. Add the salt, basil and pepper.
  5. Take the chopped mint leaves and mix them well into the tomato paste ( this is nothing but some lightly sauted tomatoes with a clove of garlic, that have been ground into a paste).
  6. Add tomato-mint mix to the flour mix and knead the dough. Add a little bit water if needed, to bring the dough together.
  7. Refrigerate for 30 minutes.
  8. Take it out and cut into shapes. Keep it thin to ensure crispness
  9. Preheat the oven at 160 degrees C for 10 minutes.
  10. Bake until crisp, usually for about 15-17 minutes.

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