I call this cracker, an obsession cracker. Once you you ate it, your gone for all other crackers. Your doomed to make it around the clock
I take it with me everywhere. Whether it's a referral to friends or a random encounter. If I need to buy some easy sympathy, it's the cracker with which to bribe an Arel Lev official at the National Insurance or a bank. I see the doubt in your eyes at my exaggerations. You just wait and see. Recipe is by Limor Laniado Tiroche.
Cracker Possessed
Ingredients
3/4 cup and + tablespoon (120 grams) of sunflower seeds
3/4 cup (120 grams) of flax seeds
1/3 cup (60 grams) chia seeds
1/3 cup (55 grams) pumpkin seeds
1/3 cup (55 grams) sesame seeds* I use black sesame
1/2 cup + tablespoon (70 grams) tapioca flour/corn starch
2 tablespoons of brown sugar
1 1/2 teaspoons of salt
1/2 teaspoon of black pepper
2 tablespoons Za'atar (optional but recommended)
1 1/2 cups of boiling water
1/4 cup olive oil
2 tablespoons of raw tahini
Preparation
Heat the oven to 350 degrees.
Line 3 baking trays with baking paper. Set aside.
Mix all the dry ingredients in a bowl.
Mix all the wet ingredients in another bowl.
Pour the wet ingredients over the dry ingredients, and mix for a minute. The mixture will be quite runny. (Tapioca flour absorbs the liquids in a seconds. Don't be afraid to add tablespoons of boiling water. Nothing will happens. Everything evaporates in the oven)
Equally divide the mixer into pans. With the help of a spatula, spread the batter to obtain a uniform and thin surface.
Bake for 40-45 minutes or until cracker get the right color. (when do you really take it out? The cracker has dried completely and you can lift it in one piece from the pan).
Remove from the oven and let cool completely.
Break into uneven pieces of the desired size.
Keep in a sealed box.
The recipe is from Limor Tirosh (and no. I don't take percentages. I say not yet) and she took a lot of trouble and tested a lot of combinations and ratios to get the right cracker that is gluten-free.
The gentle touch of the tahini broke me. As you know, I am a lover of sesame and its derivatives.
from her wonderful website (local cuisine) and I edited it slightly according to my personal experience.
*The post was edited and revised in March 2020