Well, though I have named this cracker, it tastes more like the Monaco, without the oil, milk solids and preservatives!
Recipe:
Ingredients:
1 cup roasted peanuts
1 cup dry coconut powder
1 to 2 cups of wholewheat flour
1 small onion, finely sliced (can use onion powder if available)
1 tsp rock salt (or as per taste)
1 tbp black pepper
1/2 tsp yeast slightly heated to make inactive. ( Can use nutritional yeast instead.)
1/2 tsp cane syrup or date syrup (optional)
Procedure:
1. In a mixie jar, grind together the peanuts and the sliced onion. Add water as needed to make smooth paste. Then add the yeast.
2. Slightly grind the pepper pods.
Measure the dry coconut powder and keep it ready.
3. Add the pepper, salt, and coconut to the earlier mix.
5. Use a fancy cutter to cut out beautiful shapes. I have used a playdough cutter which we had lying around!
Makes beautiful flowery shapes.
6. Preheat the oven at 250 degrees for 15 minutes.
Place the flowers on a baking tray. I do not use aluminum sheets. These have enough oil from the peanuts and coconut to prevent sticking. But if your dough is too sticky you may dust the tray with flour or peanut powder, or sesame seeds before placing the crackers in.
7. Bake the crackers for 15 minutes or till slightly brown.
The crackers have a cute center formed due to raising while baking! Didnt see that coming!
What a pleasant surprise!
And the remaining dough I made into a few rectangles.
Such a beautiful looking treat!
Okay, now I am just going overboard with the snaps and my admiration. Hahaha.
Makes an excellent school snack, or after school snack.
Stays for a week or more.
Have used all organic ingredients, and not a drop of oil.
Excellent taste, and healthy as well! What else do we want!
Variations:
Those allergic to peanuts, may use two cups of dry coconut and skip the peanuts.
Those not wanting to use onions can skip that, or can try ginger or grated carrot instead. Havent tried that. If you do, let me now how that turned out.
Can flavor with ajwain (carom seeds) as well. I love that flavor too, will try this next time!
Recipe:
Ingredients:
1 cup roasted peanuts
1 cup dry coconut powder
1 to 2 cups of wholewheat flour
1 small onion, finely sliced (can use onion powder if available)
1 tsp rock salt (or as per taste)
1 tbp black pepper
1/2 tsp yeast slightly heated to make inactive. ( Can use nutritional yeast instead.)
1/2 tsp cane syrup or date syrup (optional)
Procedure:
1. In a mixie jar, grind together the peanuts and the sliced onion. Add water as needed to make smooth paste. Then add the yeast.
4. Grind all of them together. Then add in the flour to make a soft dough. Beat it well.
Then make small balls and roll out the dough.
6. Preheat the oven at 250 degrees for 15 minutes.
Place the flowers on a baking tray. I do not use aluminum sheets. These have enough oil from the peanuts and coconut to prevent sticking. But if your dough is too sticky you may dust the tray with flour or peanut powder, or sesame seeds before placing the crackers in.
7. Bake the crackers for 15 minutes or till slightly brown.
What a pleasant surprise!
Stays for a week or more.
Have used all organic ingredients, and not a drop of oil.
Excellent taste, and healthy as well! What else do we want!
Variations:
Those allergic to peanuts, may use two cups of dry coconut and skip the peanuts.
Those not wanting to use onions can skip that, or can try ginger or grated carrot instead. Havent tried that. If you do, let me now how that turned out.
Can flavor with ajwain (carom seeds) as well. I love that flavor too, will try this next time!
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