Today I bought flakes of nutritional dry yeast, which, in addition to all the nutritional qualities they have, you can find on google what those are, they give a slight parmesan taste to the dishes. So I made the pizza according to my last recipe and at the end I sprinkled these flakes on top. Uncle Google was right, there was a slight whiff of Parmesan cheese. So the result got me thinking about some cheese flavored crackers. I started from the recipe for sweet spritzed biscuits, adapted by me from my grandmother’s classic recipe, and I also used the antique device that I also inherited from my grandmother. A reader of my blog, whom I thank for applying my recipes, drew my attention to the fact that it is not ok to use eggs in certain dishes. I remembered that, so this recipe is egg-free, even though the original one was, I used flaxseed and psyllium bran as a binding agent.
Ingredients
- 3 tablespoons lard (I used pork, but you can use chicken, goose, duck or coconut butter, if you don’t want animal fat)
- One tablespoon of psyllium bran
- A spoonful of flax seeds
- A grated spoonful of baking powder
- One tablespoon of nutritive dry yeast flakes
- Salt, sweet or hot paprika, a seasoning containing sun-dried tomatoes, garlic and basil, or/and other spices or herbs you like
- Millet flour
Method of preparation
Soak the flax seeds in a cup of lukewarm water to cover them, the psyllium bran in the same way, but in a little more water. Leave for a few minutes, then mix all the ingredients, minus the flour, and mix well. The flax seeds are put together with the water in which they have been soaked. At the end, flour is added until a swirly and non-sticky crust comes out. As I said above, I have the antique device that goes with the same antique mincer that I used to form the biscuits. But they can also be made in other shapes or even by hand, like cookies. I placed the crackers on the tray and put them in my old-fashioned oven, first on high for 15 minutes, then on low for another 20 minutes. Let them cool in the tray, while they are warm they are fragile and break quickly. They can be eaten plain or with guacamole, hummus, pesto or other sauces.
