India’s 67th Independence day celebration falls on Aug 15. With Shruti’s announcement of the blogging event in her blog Cooking with SJ, I went about making these patriotic crackers, my first attempt at making a tricolor-themed food. Baked with mostly whole grains and with spinach and carrot as natural food colors, these are healthy AND delicious! As I publish this, I realize this is my 100th post, how nice is that?
Also submitting this recipe to the Virtual Vegan Potluck 7 hosted by the Unrefined Vegan.
for orange color, grated carrots- about 1/4 cup
for green color, pureed spinach- about 3 tbsp.
basic dough for green and orange:
whole wheat flour- 3/4 cup
oat flour- 1/4 cup
canola oil- 1/8 cup
water- 3 tbsp.
sea salt- 1 1/2 tsp.
baking powder- 1/2 tsp.
red chilly powder- 1/4 tsp.
garam masala- 1/2 tsp.
coriander powder- 1 tsp.
dough for white:
sesame seeds- 1 tbsp.
all purpose flour- 1/6 cup
* Puree a handful of spinach and finely grate a carrot. Keep them aside.
* In a mixing bowl, mix all ingredients for basic dough. It does not contain enough water to form a kneadable dough.
* Divide into 2 smaller bowls, add spinach puree to one and carrots to the other. Knead lightly with hand to make a dough, adding water if necessary.
* Powder cashews and sesame seeds in a spice grinder and mix with 2 tbsp. of the basic dough (made above). Add 1/6 cup all-purpose flour to it. This makes white dough for the middle.
* Use a silicone mat or 2 sheets of parchment paper to roll out each dough into a thin layer. Cut out strips with a pizza knife.
* Place a strip of each color touching each other and gently bind with fingers at the edges. Cut out squares and place on a baking sheet lined with parchment paper. Poke holes with a fork.
* Bake at 350 °F in a preheated oven for 20-22 minutes.
* Cool completely before storing in an airtight box or watch them disappear the same day (as I did!).