Sesame Crackers
Sesame Crackers
1 cup sesame seeds
2 cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)
½ teaspoon salt
1 teaspoon dried dill
½ teaspoon garlic powder
¼ cup brown sugar
⅓ cup olive oil
¼ cup applesauce
1 egg white
Q Preheat oven to 425°F. Spray a baking sheet with nonstick
spray.
W Put the sesame seeds in a pie plate that has been sprayed with
nonstick spray. Toast the seeds in the hot oven for about 4
minutes or just until the seeds start to brown. Watch them
closely so they don’t burn. Remove the pie plate from the oven
and let the seeds cool.
E Lower the oven temperature to 375°F.
2 cups gluten-free fl our mixture (See the Gluten-Free Flour
Mixtures on page 16)
½ teaspoon salt
1 teaspoon dried dill
½ teaspoon garlic powder
¼ cup brown sugar
⅓ cup olive oil
¼ cup applesauce
1 egg white
Q Preheat oven to 425°F. Spray a baking sheet with nonstick
spray.
W Put the sesame seeds in a pie plate that has been sprayed with
nonstick spray. Toast the seeds in the hot oven for about 4
minutes or just until the seeds start to brown. Watch them
closely so they don’t burn. Remove the pie plate from the oven
and let the seeds cool.
E Lower the oven temperature to 375°F.
R Put the fl our mixture, salt, dill, garlic powder, and brown
sugar into a medium mixing bowl. Use a rubber spatula to stir
in the oil and applesauce until all is moistened.
T Add the sesame seeds, mixing them in thoroughly.
Y Place the dough on a sheet of wax paper. Cover the dough with
a second sheet of wax paper. Using a rolling pin, roll out the
dough to ¼-inch thickness.
U Remove the top sheet of wax paper. Cut the rolled dough into
1½ 2 rectangles. Place the rectangles on the baking sheet.
Reroll any leftover dough and cut into rectangles.
I In a small bowl, whisk together the egg white with 2 tablespoons
of water. Use a pastry brush to brush this mixture on
top of the crackers.
O Poke the top of each cracker in two different places with a
fork.
P Put the baking sheet in the oven and bake for 10 to 12 minutes
or until the edges just begin to brown. Do not overbake the
crackers or they will become too hard. Remove the baking
sheet from the oven and let the crackers cool.
Makes 50 crackers
One cracker—Calories: 53; Total fat: 2.9 g; Saturated fat: 0.4 g; Cholesterol: 0 mg;
Sodium: 25 mg; Carbohydrates: 6.3 g; Fiber: 0.6 g; Sugar: 1.2 g; Protein: 0.8 g
sugar into a medium mixing bowl. Use a rubber spatula to stir
in the oil and applesauce until all is moistened.
T Add the sesame seeds, mixing them in thoroughly.
Y Place the dough on a sheet of wax paper. Cover the dough with
a second sheet of wax paper. Using a rolling pin, roll out the
dough to ¼-inch thickness.
U Remove the top sheet of wax paper. Cut the rolled dough into
1½ 2 rectangles. Place the rectangles on the baking sheet.
Reroll any leftover dough and cut into rectangles.
I In a small bowl, whisk together the egg white with 2 tablespoons
of water. Use a pastry brush to brush this mixture on
top of the crackers.
O Poke the top of each cracker in two different places with a
fork.
P Put the baking sheet in the oven and bake for 10 to 12 minutes
or until the edges just begin to brown. Do not overbake the
crackers or they will become too hard. Remove the baking
sheet from the oven and let the crackers cool.
Makes 50 crackers
One cracker—Calories: 53; Total fat: 2.9 g; Saturated fat: 0.4 g; Cholesterol: 0 mg;
Sodium: 25 mg; Carbohydrates: 6.3 g; Fiber: 0.6 g; Sugar: 1.2 g; Protein: 0.8 g
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