My after-christmas-fed-up-with-sweet-stuff-phase turns out to be quite longlasting this year … which isn’t such a bad thing. Sometimes you need a break to overcome satiety, to be capable for real indulgence again. Old Epicurus already knew this…
Meanwhile I’m noshing these savoury crackers … with only a hint of (natural) sweetness that comes from my favourite vegetable these days: beetroot. It adds as well a nice pale red colour to the crackers.
In case you’re wondering where all the scalloped crackers are gone – they got too dark, cause I wasn’t careful for one moment. Make it better: Keep an eye on your crackers while in the oven!
Beetroot crackers with poppy seeds and parmesan cheese
100 g cooked beetroot, 200 g whole wheat flour, 30 g parmesan cheese, 30 g poppy seeds, 2 teaspoons salt, 3 tablespoons olive oil
Preheat oven to 200° C. Purée beetroot. In a medium bowl mix flour, 20 g parmesan cheese and poppy seeds and salt. Add beetroot purée and olive oil. Knead and form dough into a coherent ball. Refrigerate for at least 30 minutes. Roll out dough on a working surface, working in 2-3 batches. Cut into whatever shape you like using a cookie cutter or simply a knife. Or don’t cut the rolled out (rough) retangles, but transfer them as a whole to a lined baking tray and break into uneven pieces after baking. Sprinkle with remaining parmesan cheese. Bake each batch for about 7 minutes. Have a close look on the oven while baking and remove the crackers from it when the edges are starting to get brown. Let fully cool out on a wire rack, (break into smaller pieces) and store in an airtight container.