Roasted Whole grain and legume Chips & Crackers are very tasty

When you roast the flours of grains, legumes, seeds, and nuts in chips and crackers, they don’t need any salt, sugar, or fat to be tasty.  Just like roasted vegetables, the roasted flavors are really delicious, roasting greatly enhances the flavors of these flours.  This is why you can get away with not adding butter, salt, or sugar.

There’s a tremendous variety of roasted flavors to experiment with too. In addition to wheat flour, there’s amaranth, barley, buckwheat, brown rice, corn, millet, oats, quinoa, rye, spelt, teff, triticale, and wild rice flours you can mill at home, buy online and find at many grocery stores.

Plus there are the flours made from legumes (beans & lentils), such as red, green, French, Chana, garbanzo, and so on.


About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.
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2 Responses to Roasted Whole grain and legume Chips & Crackers are very tasty

  1. Betsy Crowell says:

    What a terrific cracker book. Have you experimented with soaking grains and beans for 6 or more hours, mixing with water to a slurry, grinding them in a high speedblender; then ferment over night I use a Instapot on yoghurt setting. Salt. Pour into a sheet pan a la Alice.
    I use a basic dosa mix: urad dal and brown rice 1 part dal to 3 parts rice.
    Thanks for such a splended book.

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