Breadsticks or crackers, kind of the same thing, with a MUST of being cruchy …..and we also like them tasty, since we often eat them just like that as an afternoon snack, and then the colors.... all natural colouring from the species and veggies! A mix of all the colors also looks really great on a Bruch table or to round up a plate of well, anything! Having made these so many times now, must admit that our favourite is the yellow one, this mix of turmeric and anis kind of goes with everything !
Yellow as the sunlight…. with a hidden flavour of turmeric and a not so hidden, but lovely taste of aniseeds, a kind of oriental flavour! This taste is also the favourite of my 6 and 8 year old boys.
Red is strong and more “heavy” in its taste with a mix of beet root, goji berries and flax seeds, which together with our handpicked mediterranean sea salt gets lighter in the mouth.
Green is just so full of life…. therefore it needs a little bit more GF flour to be able to stick together and it is spiced with: spinach, cumin and chlorella. This light taste of algae made my thoughts wonder back to summer and beach.
Off white is the “basic” one and one of the kids favourites! I am so lucky to have fresh oregano growing wild around in the garden almost all year, and this being a quite dry climate it just needs a few days of hanging before it is ready to be crushed. And then I add hemp seeds.
The bacis dough is made of 8 ingredients:
1 cup GF oats (Urtekram has a good one) or millet
1 cup sunflower or pumpkin seeds
2 cups of GF flour (1 cup chickpea and 1 cup rice flour makes them very crunchy, but also quite fragile (however, any cracker is fragile, not?) – or it could be 1 cup chick pea and 1 cup buckwheat)
1/3 part of a nori sheet
1 teaspoon GF baking powder
1 spoon seasalt – and more for sprinkling
1 cup water
1/3 cup olive oil (or other oil which can be baked in the oven)
Blend very well oats/millet, seeds and nori to making it to flour. Add GF flour, baking powder, salt, water and oil and mix well.
Put in the follow ingredients whether you want them YELLOW, RED, GREEN or OFF WHITE – or you can split the dough into four portions and do all colors from one portion. The amount of ingredients for each color is based on using the whole dough for one color:
Yellow: 2 spoons of turmeric, 2 spoons of aniseeds
Red: 1/2 beet root well blended, 2 spoons of a mix of fine blended goji and flax seeds (I use a Linwoods mix)
Green: 1 1/2 cup of fresh spinach finely chopped, 1 big spoon of cumin, 1 big spoon of chlorella. And add 1/2 cup extra GF flour, since the spinach makes the dough more wet.
Off white: 2 1/2 spoon of oregano, 2 spoons of shelled hemp seeds
When all is mixed well, place on a sheet of parchment paper (this dough will make two trays) with another piece of parchment paper on top and roll the dough flat between the two layers of paper – the thiner you can make the dough, the more crunchy it will be. When rolled out, with a sharp knive, but the shapes you want (sticks, squares etc.)
Bake at 180 C for approx. 20 min., BUT check on them during baking, since they might suddenly start to get a dark color in the edges, depending on the oven. When they start to become darker or after the approx. 20 minutes, take our of oven, let them cool for at few minutes and store in a airtight container to keep them crunchy!