Flax Seed Crackers with Beetroot Dip ( Healthy Snack)
by Tarla Dalal
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We have heard repeatedly that flaxseeds are a great source of Omega-3 fatty acids, and are an essential food especially for vegetarians. But, many of us are at a loss of interesting ways to include it in our diet. While we do attempt to include it in mukhwas, raita, etc., here we present a very innovative way to consume this fibre, calcium and Omega-3 fatty acid rich seed in the form of crunchy herbed crackers. Serve it with the minty beetroot dip to enhance the flavour and health quotient.
- Combine all the ingredients in a deep bowl and knead into a stiff dough using water as required (approx. ¼ cup). Cover with a lid and keep aside for 15 minutes.
- Divide the dough into 2 equal portions.
- Roll out a portion into a 200 mm. (8?) diameter circle without using any flour for rolling. Trim slightly from 4 sides to get a perfect square.
- Cut out into approx. 50 mm. × 50 mm. (2? × 2?) square pieces using a knife. You will get approx. 9 pieces and prick them with a fork at equal distance.
- Repeat steps 3 and 4 to make 9 more pieces using another dough portion. Knead the trimmed off dough portion well and roll again to make 2 more crackers.
- Arrange all the crackers on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they turn light brown and crisp from both the sides, while turning twice in between after every 5 minutes. Keep aside to cool slightly.
- Combine all the ingredients in a deep bowl and mix well.
- Refrigerate for at least ½ an hour.
- Serve the flax seed crackers with chilled beetroot dip.
Nutrient values (Abbrv) per serving
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