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Crackers with polenta and sunflower seeds

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Ingredients for 1 servings:

  • 100 g polenta
  • 100 g wholemeal spelt flour
  • 1 pinch of salt
  • 180 g water
  • 1 handful of sunflower seeds, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with wholemeal flour

Mix the polenta with wholemeal spelt flour, sunflower seeds, salt, and water. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Spread the batter thinly onto a baking sheet lined with parchment paper. Then, using a dough scraper, divide it into small square or diamond-shaped pieces. Place in the oven and bake. Check after 10 minutes and, if necessary, fold the outer pieces inward to ensure even drying. Then bake for another 10 minutes. The crackers should be completely dry. Let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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