Rosy cheeks beet crackers

Well, sorry, but these beet crackers don’t actually have beets . They only have beet water, that gives them that nice rosy cheeks colour.  In general, if you want to add rosy-red colour to your preparations, beetroot and the water in which you buy it (if you buy it cooked) is your answer. I am in a beet period right now, so you will be seeing a few variations on this theme (bear with me please ).

These crackers are rather easy to make, believe me, you will be making them all the time, for you to nibble, to eat with your spreads, dips and nut butters, and for your fiestas. Plus, they only need a few ingredients, stuff that, especially if you are vegan, you normally have at home.

The recipe is inspired by the Minimalist Baker, who always has very simple AND yummy recipes (hey, who can ask for better).

So, for some 50 crackers, here is what you need:

• 120 grams spelt flour
• 50 grams almond meal
• 1/4 teaspoons baking powder
• 2 tablespoons ground flaxseeds
• 2 teaspoons spicy paprika
• 1 teaspoon fresh chopped Rosemary
• 1 teaspoon Himalaya salt
• 3,5 tablespoons avocado oil (or other neutral oil)
• 4 tablespoons cooked beet water (the water that you find in the bag if you use cooked beets –  otherwise, you may only use normal water, but it will give no rosy cheeks )
• 1 tablespoon water

Start by heating your oven to 160°C.

In a bowl, mix all the dry ingredients until they are well combined. Transfer them to a food processor and add the oil. Pulse until it all becomes crumbly. Slowly, while pulsing, add the water(s), until a dough forms. It should be stickly enough (not crumbly this time) so that you can mold it with your hands.

Transfer the crackers (still on the baking paper) in the freezer for some 10 minutes, so that they stiffen. Carefully take them out and, again with a knife or a cutter make sure they are well separated. Then place them directly on the grill rack of your oven (or on your baking tray). Bake for some 20 minutes, or until they become firm (like crackers ).