I was all excited to try my first baked good with my newly purchased buckwheat flour and coconut oil. It all started out OK. The dough mixed well and didn't taste TOO bad. Once in the oven they smelled really good. My mouth started watering as I thought about a cracker with raspberry jam (my favourite! Tastes like candy!).
Reading the recipe I thought 25 minutes in the oven was long. But I've never made crackers before, and thought maybe they needed to be in that long to get crispy. They were crispy all right. Burnt crispy!
I should have gone with my gut and taken them out when they looked golden. I shouldn't have been trying to make two things at one time so I could pay attention to what I was doing! I should have thought more about how thin I was rolling these. I should have also thought that since I was using honey instead of coconut sugar I should have considered altering the bake time.
Next time!
Here's is the recipe. They look insanely good and I am for sure gonna try to make these again! See if you have better luck!
1 cup buckwheat flour
1/2 tsp baking soda
1/2 tsp cinnamon
Pinch of salt
2 tbsp coconut oil
1/3 cup coconut sugar (I used 5 tsp of raw honey)
1/2 tsp vanilla extract
1/4 cup water
1. Cream coconut oil and sugar (honey) together. Add vanilla extract.
2. In a separate bowl combine all dry ingredients.
3. Add the coconut oil mixture to the dry mix and slowly add some water. Don’t add it all, as you mix add water as needed to wet the dough.
4. Form dough into a ball and wrap in plastic wrap. Put in fridge for about 15 minutes, enough time for the coconut oil to solidify again.
- Roll out completely flat on a piece of parchment by placing plastic wrap on top and rolling it out with a rolling pin. Peel off plastic wrap. Cut into rectangles and poke a couple times with a fork. Transfer to a baking pan using a metal spatula. Bake at 350F for 25 minutes.
No comments:
Post a Comment