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Recipe for Seaweed Sesame Crackers
Adapted and modified: Anja’s Food 4 Thought
Yield: 80-90 crackers
2 tablespoons roasted sesame seeds
1½ piece roasted seaweed (about ¼ cup) – refer photo
90g rice flour – refer photo
50g almond flour (almond meal)
½ tsp baking powder
½ teaspoon salt
1 tablespoon olive oil
¼ teaspoon sesame oil
- Dry fry (without oil) sesame seeds over medium heat until they are fragrant and golden brown. Remove from heat and set aside.
- Cut seaweed into small pieces.
- In a mixing bowl, whisk together rice flour, almond flour and baking power until well combined. Stir in sesame seeds.
- Dilute salt with a bit of water. Add into the mixture.
- Add water little by little and knead until it forms a ball.
- Add seaweed pieces to incorporate.
- Add olive oil and sesame oil. Knead until combined.
- The dough must be slightly wet and soft but not sticky. Cover the dough with a damp cloth and let it rest for 10 minutes. (note 1)
- Roll the dough into a stick and cut into small parts (3g each). Roll them into balls.
- Take one piece and place it on a parchment paper (pre-cut based on the size of the baking tray). Cover the top with cling wrap. Flatten the dough with your palm. Then use a rolling pin to roll it into a very thin and even layer. Repeat the same for the rest until the parchment paper is fully covered with the crackers.
- Transfer the parchment paper to the baking tray. Then transfer the baking tray to a preheated oven. Bake for 15 minutes at 160 °C or until golden brown and crisp. (note 2)
- Remove from the oven and transfer the crackers to a wire rack to cool completely before storing in an air tight container.
- The dough can be refrigerated for later use. Roll it into a stick and wrap with cling wrap. If the dough turns dry after refrigerating, add some water to soften it.
- The baking time and oven temperatures vary depending on the types of oven you use, and the baking time need to be adjusted according to the thickness of the crackers.
- Use quality parchment paper so that the crackers will not stick to the paper after baking. I used Glad brand (please refer to my kitchen tool page for photo).
- The unused dough must always be covered with a damp cloth to prevent it from turning dry. If the dough turns dry, add a little water to soften it.