木薯粉“小饼干”（无麸质无蛋奶）Cassava Crackers (Gluten-free)

Anjani 蜂鸟健康TheHummingBird 2021-08-10原文

无论是为朋友或家人提供蘸酱，还是为自己准备零食，不含麸质的健康饼干食谱是很棒的选择！木薯粉“饼干”配香草和大蒜非常美味，即使如果喜欢原味的饼干，不配香草和大蒜也依然美味。这道饼干食谱不仅不含麸质，而且完全不含谷物成分，也没有乳制品或其他对健康不利的成分。可以单独享用或蘸上红甜椒鹰嘴豆泥、牛油果酱、羽衣甘蓝香蒜酱或任何其他蘸酱享用。

原料：

2杯木薯粉（cassava flour）

1/2茶匙发酵粉（baking powder）

1茶匙大蒜粉（可选项）

2茶匙新鲜迷迭香或牛至（可选项）

1/4杯橄榄油

1/2杯水

蘸酱配方，请见本专栏中的多项食谱选择。

制作：
将烤箱预热150C。

在大碗中，将木薯粉、发酵粉、大蒜粉（可选项）和新鲜迷迭香或牛至（可选项）混合在一起。

倒入橄榄油和水，搅拌揉捏直至获得均匀的面团。

把面团分成两份。将每块面团在烘焙纸上滚成大约1-2 毫米厚的矩形状。请确保整个面团厚度均匀。将擀好的面团和烘焙纸滑入大烤盘上，用披萨刀或薄刃刀切成约2.5厘米的正方形。

烘烤 25-30 分钟，直到变成浅棕色后将其从烤箱中取出，将饼干间隔开放在煎锅上，再烘烤 5 分钟以去除任何水分。

在室温下可以在密闭容器中储存一周时间。

70-80块饼干

注：木薯粉（cassava flour) 可以在cn.iherb.com上找到（诸如otto’s naturals等牌子）

Cassava Crackers

Whether it’s for serving up with a dip for friends or family, or for an occasional snack for yourself, a clean cracker recipe is helpful to have on hand! These crackers are delicious with the herbs and garlic, but if you prefer a plain cracker you can easily omit them and you’ll still get a great result. These crackers are not only gluten-free but free of grains altogether. They’re also free of dairy and other problematic ingredients. Enjoy them alone or with a dip such as Red Pepper Hummus, Guacamole, Kale Pesto, Dairy-Free Queso, or any other Medical Medium dip.

Ingredients:

• 2 cups cassava flour
• 1/2 tsp baking powder
• 1 teaspoon garlic powder (optional)
• 2 tsp fresh rosemary or oregano (optional)
• 1/4 cup olive oil
• 1/2 cup water

Directions:

Preheat the oven to 300F/150C.

In a large bowl, mix together the cassava flour, baking powder, garlic powder (if using), and fresg rosemary or oregano (if using).

Pour in the olive oil and water and stir/knead until you get an even dough.

Divide dough into two. Roll each piece of dough out in between two pieces of parchment paper into a rectangle, about 1-2 mm thick. Make sure the dough has an even thickness throughout. Slide the rolled out dough with the parchment paper onto a large baking sheet. Cut into squared of about 1-inch using a pizza cutter or a thin-bladed knife.

Bake for 25-30 minutes, until lightly brown, then remove it from the oven, space out the crackers in the pan and bake it again for an extra 5 minutes to remove any access moisture.

Store in an airtight container at room temperature for up to a week.

Makes 70-80 crackers

愿天下人健康、平安、健康。